These pancakes are perfect for breakfast in the morning. You can add chocolate chips on top of them as they cook, or put them on after they’re done. Dusting them with powdered sugar or drizzling them with syrup is a perfect finishing touch. Some melted butter also pairs very nicely. To make sure the pan is hot enough before cooking them, splash a little water onto the pan before adding any water. If it sizzles, it’s hot enough, it not, wait a little and try again. The pan shouldn’t be hot enough to cook them immediately, otherwise the outside will burn and the inside will be raw. You will probably have to lower the temperature as you cook them.
Ingredients
Makes 9 to 12
2 cups flour
1/4 cup sugar
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups milk
1/4 cup butter, completely melted
1 tsp vanilla extract
1 egg
Directions:
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a small separate bowl, beat the milk, butter, vanilla and egg together. Slowly fold the wet mixture into the dry ingredients. Mix until smooth and can easily pour off of a spoon. Add up to 1/4 cup extra milk as needed. Heat a small pan over medium-low heat. Pour 1/4 cup spoonfuls of batter onto the pan and gently spread into a circle with the back of a spoon. When bubbles begin to cover the whole surface and the bottom is golden, flip with a spatula. Remove from pan onto a wire cooling rack when both sides are golden brown.
You must be logged in to post a comment.