INGREDIENTS:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/4 cup butter, melted
- 2 teaspoons pure vanilla extract
- 1 large egg
INSTRUCTIONS:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, melted butter, vanilla extract, and egg.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix, as this will make the pancakes tough.
- Heat a large skillet or griddle over medium heat. Grease the pan with butter or cooking spray.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
TIPS:
- Use room temperature ingredients. This will help the batter mix together more evenly and produce fluffier pancakes.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, which will make the pancakes tough.
- Cook the pancakes over medium heat. Cooking them over too high of heat will cause the outside to brown too quickly before the inside is cooked through.
- Let the pancakes cook until they are golden brown and cooked through before flipping them. This will help them hold their shape and prevent them from sticking to the pan.
- Serve the pancakes immediately. Pancakes are best enjoyed fresh and warm.
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