You can use all plain flour, or a mixture of lots of scraps. I wouldn't go over 50% of wholewheat flours mind, or they'll be heavy AF. Don't miss out the melted butter, there's a softness that seems a pity to waste.
- 225 grams plain flour or use a mixture of plain and wholegrain
- 4 teaspoons baking powder or just weigh 20 grams, that's what I do...
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 eggs
- 300 ml worrisome milk
- 30 grams unsalted butter & more for cooking
- mixing bowl
- measuring jug - really big one if possible
- frying pan
- pastry brush
If you have a digital scale and a 1 litre mixing jug...
Place the jug on the scale and pour in the milk and crack in the eggs. Whisk. Set the scale back to zero. Then carefully add the flour, baking powder, sugar and salt. Remove from the scale and whisk until you have a good batter.
Turn the heat on under your pan to medium-hot and add the 30 grams of butter. Once it's melted, pour it into the batter and mix well.
When the pan is nice and hot, add just a pinch of butter and let it sizzle. If you can't get it to coat the base of the pan nicely, then use a pastry brush.
Pour in the batter, probably making neater circles than I have ever managed. Don't crowd the pan - around 3 or 4 to a large pan at a time.
When you see lots of little bubbles rising up, take your spatula and flip the pancakes over. They should only take a minute more to cook through.
Keep going until all the batter is used, using your spatula to leave a clean-enough bowl behind.