My kids love having pancakes for breakfast at weekends.
The pancakes I learned to make growing up were the thin crepe style,
so it took a while to get used to the thicker American style.
I use a cup of plain flour, a cup of milk, an egg, pinch of salt and 1 1/2 tsp of baking powder.
The kids love them.
At Christmas we got a gift pack from a friend that included a pack of "pancake mix"
I've always considered pancake mix to be another word for flour, but I was surprised.
The pancakes turn out lighter and fluffier than the ones I make.
So what's the secret to making lighter, fluffier pancakes from scratch?
Am I using the wrong flour? Is it this mythical "buttermilk"?