Fluffiest Pancakes Ever

I'm not much of a breakfast person and my staple is usually cornflakes drowned in milk. That is, until I found this pancake recipe. For me, pancakes conjure up images of lazy Sunday mornings, a pile of old magazines to read and a bottomless cup of coffee. Sounds blissful eh........pop! Yeh that was the sound of my buubble breaking because that scenario doesn't happen very often for me, probably never. Ever since Maryam was born, breakfasts are chaotic and pass in a blurr, especially since she started nursery. So this recipe is perfect for me- all I do is dump the ingredients in a blender and at the push of a button, my batter is ready. Can't get easier than that eh!

Now I'm a late starter in that I hadn't eaten a pancake until about a couple of years ago. I know I know, I haven't lived have I??!! My first encounter with pancakes was when I watched Nigella Lawson bake these pretty babies on BBC. I watched in amazement as each perfect dollop spread and rose in front of me like magic. I knew I had to try these out.

Have you ever wondered what clouds would taste like? Well, look no further because these pancakes will give you a fair idea. I can only describe them as the lightest, fluffiest pancakes that you will ever eat. You WILL keep popping these into your mouth until you're absolutely famished.  Now I love trying out new recipes until I find THE ONE. But this time I found the perfect recipe on the first try. Lighter than air, fluffier than clouds! Do you need any more convincing?

Fluffiest Pancakes Ever

Ingredients:
225 grms plain flour
1 tablespoon baking powder
1 tbs sugar
pinch of salt
2 large eggs, slightly beaten
300ml milk
30 gms butter, melted and cooled

butter for frying

Directions:
Add the first seven ingredients to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter. Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Serve with maple syrup.

Note: This recipe yielded 12 pancakes. You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with.