Ingredients (makes 8–10 medium pancakes)
1 ½ cups (190g) all-purpose flour
3 ½ tsp baking powder (helps them rise and get fluffy)
1 tbsp sugar (you can adjust to taste, or use honey/maple syrup in the batter)
¼ tsp salt
1 ¼ cups (300ml) milk (room temperature)
1 large egg (room temperature)
3 tbsp unsalted butter, melted (plus extra for greasing the pan)
1 tsp vanilla extract (optional, but adds great flavor)
Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together:
Flour
Baking powder
Sugar
Salt
This helps evenly distribute the leavening agent so the pancakes rise evenly.
2. Mix the Wet Ingredients
In another bowl (or a large measuring jug), whisk together:
Milk
Egg
Melted butter
Vanilla extract
Make sure the milk and egg are at room temperature so the butter doesn’t solidify when mixed.
3. Combine Batter
Pour the wet mixture into the dry ingredients.
Stir gently with a spatula or whisk until just combined.
The batter should be slightly lumpy — that’s what keeps pancakes fluffy.
Do not overmix, or the pancakes can turn dense.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
