The Best fluffy pancakes

2 large Bloom Valley Eggs
100g plain flour
300ml milk
1 tbsp of vegetable oil


It all begins with the batter. Too thick and they will be gluggy and undercooked on the inside. Too runny, and the pancakes 

will spread out and won’t fluff up. Test the batter first with a spoon. Lift it gently above the rim of the bowl. 

It has to be thick BUT able to run slowly off the spoon. A couple of lumps is okay, but try to smooth out
the batter as much as possible with a wire whisk.


  1. Preheat your non stick pan or griddle on medium heat first. Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes – this part is important. Lightly grease the pan with a small amount of butter (yes, even on non stick pans), and wipe away any excess butter with a sheet of paper towel.
  2. Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes.
  3. Allow the pancakes to cook properly! Don’t rush them on high heat, or flip them too early. Let the under-side cook to a beautiful golden brown colour, and when bubbles start forming on top and around the surface (batter side), they are ready
    to flip.
  4. To get your flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your WRIST to gently flip them instead of using your whole arm. You’ll know what I mean when you’re in front of your pan ready to flip. THIS makes a BIG FLIPPING difference.