Delicious with blueberries!

NB – These pancakes are best made the night before you need them! It’s crucial to the fluffiness!

I first had these pancakes on a blisteringly hot morning in Adelaide, Australia. My godfather got this recipe from a friend of his, and it is quite simply one of the best fluffy pancake recipes I’ve ever come across. I know it’s weird to see vinegar on the ingredients list, but trust me, you won’t taste it at all. Best served with butter and lashings of maple syrup.

Serves 2-3 (double up for a family breakfast)

You will need:
  • 1 cup SR flour
  • 2 tbsp sugar
  • 1/4 tsp bicarb soda
  • pinch of salt
  • 1 cup milk with 1 tsp of white/apple cider vinegar
  • 1 egg
  • 1 dessertspoon of melted butter


  1. Place all ingredients except butter in a mixing bowl and wisk until relatively smooth.
  2. Add the butter and mix until completely smooth.
  3. Cover with cling film and put in the fridge over night (or for at least 6 hours).
  4. Remove from the fridge, heat your frying pan to a medium heat and coat with spray or oil.
  5. Ladle out some mix into the pan. They are ready to flip when the bubbles appear.



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