Fluffy Pancakes
RECIPE
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: about 12
Not too many things speak for breakfast the way fluffy, buttery pancakes do. Especially pancakes with the crispy edges drizzled in maple syrup. Make these fluffy pancakes for breakfast and enjoy!
Notes
This recipe will provide a thick batter. If the batter appears to be too thick for your liking, fold in extra milk a couple of tablespoons at a time until you reach your desired consistency. Test your pancakes by cooking 1 pancake first and see the results before adding in extra milk.
Cooking
½ cup unsalted butter, divided into 1 tablespoon for cooking, you may not use all of it.
If you are cooking pancakes in a skillet, I recommend adding in 1 tablespoon of vegetable oil per batch along with the butter when cooking. This will help prevent the butter from burning.
INGREDIENTS
•350g Unbleached All-Purpose Flour, (approx. 2 ¾ cups + 2 tablespoons)
•75g Granulated White sugar, (approx. 1/3 cup + 1 tablespoon)
•4 tsp baking powder
•¼ tsp baking soda
•½ tsp fine sea salt
•1 ¾ cups + 2 tbsp (460ml) whole milk
•4 tbsp (½ stick/57g) Unsalted butter, melted & cooled to room temperature
•2 tsp pure vanilla extract
•1 large egg, room temperature
•Unsalted butter, to cook
•Vegetable oil, to cook, optional
•Maple syrup, powdered sugar, butter, nuts, and/or whipped cream, to serve, optional
Recommended Equipment
9×13 Baking Pan
Large Cooking Pot
INSTRUCTIONS
1. In a large bowl combine and whisk together flour, sugar, baking powder, baking soda and salt.
2. Make a well in the center of the bowl and add in milk, vanilla extract, egg, and cooled melted butter.
3. Whisk the wet ingredients in the well until combined. Next, gently fold in the wet ingredients into the dry ingredients and mix together until you have a smooth batter. We do not want to over-mix the batter; having some lumps present is ok.
This recipe will provide a thick batter. If the batter appears to be too thick for your liking, fold in extra milk a couple of tablespoons at a time until you reach your desired consistency. Test your pancakes by cooking 1 pancake first and see the results before adding in extra milk.
4. Set batter aside and let rest for 10 minutes before cooking.
5. Heat a griddle (350 F) or large non-stick pan over medium heat. Brush the griddle or pan with 1 tablespoon of unsalted butter per batch. We will be cooking these in batches about 2-3 pancakes at a time. Be sure that when you add the pancakes to the griddle or pan that they have at least 1 inch of space between each other while cooking.
6. Once our butter is melted, pour ⅓ cup of batter onto the griddle or pan and spread out gently into a circle with the back of a measuring cup or ladle.
7. Allow the pancake to cook without touching for about 1-2 minutes. To check to see when it is time to flip, some signs to look out for are bubbles appearing on the top surface of the uncooked side of the pancake and using your spatula to gently lift the pancake and it appears golden brown on the underside. Once ready to flip, flip the pancakes with a spatula and cook on the other side until golden. Repeat steps for each pancake.
8. Serve immediately with maple syrup, powder sugar, butter, nuts, whipped cream, fruit or enjoy as is.
