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Fluffy pancakes
Fluffy pancakes

Before you jump to Fluffy pancakes recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Choose To Eat.

When it comes to the foods that you eat, you will see that your overall health can be effected either positively or negatively. Something that you should not eat no matter what is the varied foods that you will get at all of those fast food places. You will notice that the nutrition in these types of is non existent and the unwanted effects will be really bad. On this page we’re going to be going over foods that you ought to be eating that can help you stay healthy.

In addition when it comes to having a dessert following your meals you should think of having various citrus fruits. Most of the nutrition in citrus fruit, including vitamin C, are also required for maintaining your health. One desert that I have always liked is orange pieces combined together with shredded coconut and mixed together with a mild honey dressing.

For those of you who want to get started living a much healthier life the tips above can help you do that. Also if you cut out all the unhealthy food that you should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to fluffy pancakes recipe. To cook fluffy pancakes you need 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Fluffy pancakes:
  1. Take 1 cup flour spooned and leveled
  2. Get 2 Tbsp sugar
  3. Provide 2 tsp baking powder
  4. Prepare 1/2 tsp salt
  5. Provide 1 cup milk
  6. Use 2 Tbsp vegetable oil
  7. You need 1 large egg
  8. Use Berry Coulis
  9. Provide 1 cup mixed frozen berries
  10. Use 3 Tsp brown sugar
Instructions to make Fluffy pancakes:
  1. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet)
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
  6. For Berry Coulis I stewed the frozen berries with sugar until well combined and some berries just started to break apart.

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