Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6–7 Pancakes
Pancakes are my daughter’s favourite. She started cooking her pancakes when she was five years old. Surprisingly, she makes the best pancakes! I showed him this recipe, and she was very thrilled. She said shell try this soon. Now that she’s nine, she already made up her mind and wants to be a chef. Her pancakes are super fluffy. It’s not made from scratch, but they are great! This fluffy, fluffy pancake recipe is her new obsession. She’s yet to try this herself. I know she can pull this off!
INGREDIENTS
2 tablespoons Unsalted Butter, melted
1 Large Egg, beaten
2 teaspoons Baking Powder
1 c. All-Purpose Flour, sifted
2 tablespoons White Sugar
¾ c. plus 2 tbsp Milk
1 teaspoon Pure Vanilla Extract
Canola Oil (or any other vegetable oil), for cooking
Pinch of Salt
How to make fluffy, fluffy pancakes
Step 1: Into a bowl, place the flour, sugar, salt, and baking powder. Mix well until combined.
Step 2: Whisk the egg with milk, vanilla, and melted butter in another bowl until well blended. Make sure not to use hot melted butter as this will cook the eggs!
Step 3: Into the dry ingredients, pour the wet ingredients and mix until mostly combined and the batter is thick and slightly lumpy. Make sure to get rid of any visible streaks of flour. You can add a bit of milk if the mixture turned out too thick. Let the batter sit for about 5 to 10 minutes.
Step 4: Coat a heavy-bottomed, non-stick pan with oil and heat over low-medium heat. Scoop the batter using a 1/4 cup measuring cup for evenly-sized pancakes. Cook until the first side is golden brown and until the top forms bubbles. Turn the pancake on the other side and do the same, adjusting the heat as required.
Step 5: Serve the pancakes right away. Enjoy!
Nutrition Facts:
Serves: 3, Serving Size: 2 Pancakes per person
Calories Per Serving: 348
Ingredients
- 2 tablespoons Unsalted Butter, melted
- 1 Large Egg, beaten
- 2 teaspoons Baking Powder
- 1 c. All-Purpose Flour, sifted
- 2 tablespoons White Sugar
- ¾ c. plus 2 tbsp Milk
- 1 teaspoon Pure Vanilla Extract
- Canola Oil (or any other vegetable oil), for cooking
- Pinch of Salt
Instructions
Step 1: Into a bowl, place the flour, sugar, salt, and baking powder. Mix well until combined.
Step 2: Whisk the egg with milk, vanilla, and melted butter in another bowl until well blended. Make sure not to use hot melted butter as this will cook the eggs!
Step 3: Into the dry ingredients, pour the wet ingredients and mix until mostly combined and the batter is thick and slightly lumpy. Make sure to get rid of any visible streaks of flour. You can add a bit of milk if the mixture turned out too thick. Let the batter sit for about 5 to 10 minutes.
Step 4: Coat a heavy-bottomed, non-stick pan with oil and heat over low-medium heat. Scoop the batter using a 1/4 cup measuring cup for evenly-sized pancakes. Cook until the first side is golden brown and until the top forms bubbles. Turn the pancake on the other side and do the same, adjusting the heat as required.
Step 5: Serve the pancakes right away. Enjoy!
