Fluffy Morning Pancakes (Print Version)
# Ingredients:
01 -
1 ½ cups (195g) plain flour, fluffed and leveled off.
02 -
2 tablespoons granulated sugar.
03 -
1 tablespoon raising powder.
04 -
1/2 teaspoon regular or sea salt.
05 -
1 ¼ cups (295ml) any milk, regular or plant-based.
06 -
1 large egg.
07 -
5 tablespoons (70g) plain butter, plus extra for cooking.
08 -
2 teaspoons vanilla flavor.
# Instructions:
01 -
Warm the butter until liquid and let it cool a bit.
02 -
Grab a bowl and mix flour, sugar, raising powder, and salt together.
03 -
In another bowl, beat milk, egg, cooled melted butter, and vanilla until smooth.
04 -
Make a hole in the middle of your dry stuff. Pour in the wet mix and stir gently until barely mixed. Don't worry about small bumps.
05 -
Put a big pan on medium heat. Check it's hot by sprinkling water drops that should sizzle away fast.
06 -
Add some butter to the pan for crunchy edges, or skip this if your pan won't stick.
07 -
Drop batter using a 1/4 cup scoop, letting each pool spread into a 4-inch round shape.
08 -
Let cook for 1 to 2 minutes until you see bubbles pop up and edges firm. Flip and cook another 1 to 2 minutes until brown and done inside.
09 -
Eat right away with maple syrup, a pat of butter, and fresh berries.
# Notes:
01 -
Keep leftovers: Pop in fridge in a sealed container for a week or freeze up to 2 months.
02 -
Warm up: Zap each pancake for 20 seconds or warm in foil at 350°F for about 10 minutes.
03 -
Measuring tip: Always stir flour first, then scoop and level off with a straight edge.
04 -
Best results: Try using brands like Bob's Red Mill for powder without aluminum for better taste.
05 -
Fun extras: Throw in some blueberries, chopped walnuts, or chocolate bits if you want.