Fluffy Pancakes
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Prep Time:
15m
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Cook Time:
15m
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Total Time:
30m
Ingredients
- 1 c All-purpose flour, sifted
- 2 tsp. Baking powder
- 1 tbsp. White sugar
- 1 Pinch of salt (optional if using salted butter)
- 1 Large egg, beaten
- 2 tbsp. Salted butter, melted
- 7/8 c Milk (3/4 cup + 2 tbsp)
- 1 tsp. Pure vanilla extract
- Canola or vegetable oil for cooking (we use canola oil cooking spray)
Instructions
- Combine dry ingredients (flour, sugar, salt, and baking powder) in a medium mixing bowl and mix well
- In a larger mixing bowl, combine the wet ingredients (egg, milk, vanilla, and melted butter). Pre-beating the egg is preferred, and be sure your melted butter is not hot (or it'll cook your egg).
- Slowly pour the dry ingredients into the large bowl with the wet ingredients and stir until mostly incorporated. Be sure to not over mix. The batter should be thick and lumpy but without visible clumps or streaks of flour. You can add 1 tsp milk if the batter gets too thick to work with, but be stingy.
- Set bowl aside and allow batter to rest for 5-10 minutes.
- In the meantime, heat a non-stick pan over low-medium heat (preferably with a heavy bottom for heat stability and even distribution). Coat with the cooking oil as evenly as possible -- cooking spray is easy, but if you're going for presentation the bubbles leave a less desirable / traditional visual texture.
- Use a 1/4 cup measuring cup to scoop the batter. Pour the batter in a single spot in the middle of the pan and let the batter run out on it's own. It should start to bubble and rise. Since these are quite thick you may not see the traditional bubbling effect indicating a flip. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and cook until the sides are no longer sticky and bottom is golden brown.