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This recipe for pancakes makes the most perfect soft and fluffy pancakes. Using ingredients you should already have in your kitchen you can easily make these pancakes from scratch for brunch or breakfast this weekend. Whip up these super easy pancakes and don't forget to send me a picture of your recreation, all the links are below. Next time you are looking for a breakfast recipe learn how to make pancakes from scratch with this simple pancake recipe. So if you would like to learn how to make pancakes then just follow this pancake Recipe. OTHER BREAKFAST RECIPES • 2 Ingredient Pancakes Recipe SUBSCRIBE FOR NEW VIDEOS FLUFFY PANCAKE RECIPE Ingredients 1½ Cups | 190g Flour 4 Teaspoons Baking Powder Pinch of Salt 2 Tablespoons Sugar (optional) 1 Egg 1¼ Cups | 310ml Milk ¼ Cup | 60g Melted Butter + more for cooking ½ Teaspoon Vanilla Essence Instructions In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side. In a smaller bowl crack in the egg and pour in the milk. Add the melted butter and vanilla essence to the egg and milk and use a fork to mix together until everything is well combined. Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps. To cook the pancakes heat a heavy based pan like cast iron over medium low heat. When the pan is hot add a small amount of butter and ⅓ cup of the pancakes batter. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter. Serve the pancakes stacked high with butter and maple syrup. Enjoy. Notes You can add other flavourings to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients.

Let me tell you more about 'the Castella Cupcake' made today :) 'Like' and Subscribe' are great for creating content! Today, I made 'Castella Cupcakes (Simon Cupcakes),' which has a soft and fluffy texture that I often saw when I went to the bakery shop, long time ago. Unlike the making a regular Genoise method, it was made as a 'semi-separate law'. Compared to the sheet made by the regular Genoise method, the texture is slightly lighter, and even if it is cooled and sealed, the top of the castella does not stick to the plastic, so it is also good for storage. (+ I added oil and honey for a light texture and moisture.) It is more delicious when eaten with milk, so 2-3 cupcakes are quickly eaten in one time. Make the fluffy castella cupcakes through the video. * Storage: After cooling completely, seal well and store at room temperature. And please eat it within 2-3 days. When stored for a long time, starch may become dry or hard due to aging. (Refrigeration is not recommended since aging can progress quickly and become hard.) [Castella Cupcake Success Point] 1. To make a dense and stiff meringue, use the eggs taken out of the refrigerator immediately. Use the cold egg whites, the dense of meringue is formed easily. 2. The meringue need not be raised to 100%. When you finish the meringue in a soft state of about 80%, finish by stabilizing a little at medium and low speed to remove large bubbles in the meringue and make it stable. 3. Sift the flour to mix with the batter 2-3 times in advance. If you sieve, the United powder clumps will disappears, and air will be trapped between the powders at the same time, so when mixing with foam batter, you can mix well and quickly mix well without clumping.