Ingredients
1 1/2 Cups Flour
1 TBSP Sugar
1 TBSP Baking Powder
1 TSP Salt
1 1/4 Cup Milk
1 TSP Vanilla Extract
1 Egg
3 TBSP Butter (melted)
Execution
Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients (1 1/2 cups flour, 1 TBSP sugar, 1 TBSP baking powder and 1 TSP salt)
Mix Wet Ingredients: In a separate smaller bowl, whisk together the wet ingredients except the melted butter (1 1/4 cup milk, 1 egg, 1 TSP vanilla)
Pour Wet Into Dry: Slowly pour the wet ingredients into the dry ingredients, whisking the whole time until combined. Don’t over mix.
Add Melted Butter: Add your melted butter to the batter and whisk lightly until combined.
Rest the Batter: Let the batter rest for about 10 minutes. This allows the baking powder to activate and will thicken the batter. Don’t skip this step!
Heat the Pan: Heat a pan over medium to medium low heat. Once heated, add enough butter to coat the pan.
Cook the Pancakes: To make pancakes, pour out about 1/4 cup to 1/3 cup of batter into the pan for each pancake. These pancakes cook fast, so carefully watch them until you see bubbles starting to form on the surface. Using a spatula, check the underside of each pancake. When it is beautifully golden brown, gently flip the pancake. Allow to cook for a minute. To check for doneness, use a knife to poke through a pancake in a few areas. If the knife comes out clean, they are done!
Serve: Serve your delicious fluffy pancakes with toppings like butter, maple syrup, and fresh fruit! Enjoy.
Additional tips
- Butter: The melted butter is added separately from the wet ingredients because warm butter tends to clump up when mixed with cold milk. Mixing the warm butter into the batter prevents this.
- Waffles: You can use this recipe to make waffles by simple adding 2 TBSP of oil (like olive oil) to the recipe. Allow the batter to sit for 10 minutes per the directions before adding it to your waffle maker.
- Fancy: Make this recipe fancier by adding 1 TSP of grated orange zest to the batter for a touch of bougie.
