Fluffy Pan-Cooked Pancakes

Cooling the pan on a damp cloth is the trick for an even color. Serve old-coffee-shop style with butter, honey and strawberry jam.

⏱ Cook time 20 min🍽 Serves 2

Ingredients

Mix the egg, milk and melted butter in a bowl. Sift in the cake flour, baking powder and sugar and stop mixing while a little dry flour remains (overmixing stops the rise). If using pancake mix, use 150g mix in place of the three dry ingredients, with egg and milk per the package.
Heat a pan over medium and wipe a thin film of oil on it. Rest it on a damp cloth for 2-3 seconds to even the temperature and prevent patchy browning.
Lower the heat and pour a ladle of batter from a slightly high point so it spreads into a natural round.
Flip once the surface shows bubbles (2-3 minutes). Cook the other side 1-2 minutes. Covering after the flip makes them even thicker and fluffier.
Cool the pan on the damp cloth each time before cooking the rest (about 4 at 12cm diameter).
Stack on a plate, top with butter and serve with honey and strawberry jam.