Basic pancakes

This is my recipe for soft and fluffy pancakes. Scroll to end for my secrets to get it right every time. 

Alternatively,
Click here for Whole wheat pancakes recipe or
Click here for Oatmeal pancakes recipe

Ingredients

Dry ingredients
All-purpose flour, 1 ¼ cups
Baking powder, 1 ½ tsp
Baking soda, ½ tsp
Cinnamon powder, ½ tsp
Salt, ½ tsp

Wet ingredients
Egg, 2 nos.
Sugar, 1 tbs
Buttermilk, 1 cup
Vanilla essence, 1 tsp
Olive oil, 2 tbs
Butter, to grease

Preparation:

• If you do not have buttermilk, stir 1 tbs apple cider vinegar into 1 cup milk and let it rest for ten minutes.
• Mix the dry ingredients and sieve twice, then set aside.
• Separate the egg yolks from the white. 
• Whisk egg yolks with sugar in a bowl for two minutes. 
• Add vanilla essence and oil, whisk again to combine well.
• Add milk and whisk for one minute.
• Beat the egg whites in a dry container until soft peaks form and set aside.
• Combine the dry and wet ingredients little by little until fully incorporated, being careful not to over mix. 
• Gently fold in the egg white
• Heat a skillet over a high flame
• Lower the temperature and grease the skillet with butter. 
• Scoop the batter onto the warm skillet
• Cook for two minutes or until small bubbles appears on top of the pancake and the edges slightly cooked. This depends on your stove.
• Flip the pancake 
• The cooked side should be golden in colour
• Cook the other side for one minute until golden.
• Repeat the same process.

Tips for fluffy pancakes:
If you let the batter rest for too long, all the bubbles will escape, and the batter will flatten.
Buttermilk makes your pancake fluffier than plain milk does. 

Serve warm. Enjoy with fruits and desired toppings.