Fluffy Pancakes
Who else's favorite breakfast involves a big plate of stacked, fluffy pancakes? This recipe is THE BEST (in my opinion and approved by others, of course) pancake recipe and there's no need for buttermilk! These are everything that you want in a pancake. They're so soft and fluffy and each piece melts in your mouth. I usually don't throw the words "best" or "perfect around lightly, but i'll make an exception for this recipe. Perfect for those cozy Sunday mornings. Enjoy!
Yield: 12 pancakes
Ingredients:
2 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup of butter, melted and cooled
1 2/3 cup milk
2 teaspoons vanilla extract
1 egg, room temperature
Directions:
1. In a large-sized bowl, combine flour, baking powder, sugar and salt.
2. Make a small well in the center and add the milk, vanilla, butter, and egg. Using a whisk, slowly mix everything together until well incorporated. There may be a couple of lumps, but it's okay.
3. Place the batter aside and let it sit for about 15 minutes.
4. Heat up your pan over low-medium heat and lightly grease your pan. Pour 1/4 cup of batter onto the pan and spread out gently into a circle with your measuring cup.
5. When the bottom of the pancake is golden and bubbles begin to appear on the surface, flip with a spatula. Once golden on the bottom again, remove from the heat. Repeat with remaining batter.
6. Serve with maple syrup, syrup, honey, fruit...pretty much anything! Enjoy.
Tips:
1. If you batter is too thick, fold in 1 tablespoon of milk at a time until desired consistency.
2. Make sure you cook your pancakes at low - medium heat. Do not rush them on high heat or flip them over too early.
3. Use a measuring cup to pour your batter so all of the pancakes come out even sizes.
