Description
A recipe for incredibly fat and fluffy pancakes. No buttermilk required!
Ingredients
- 1 cup All-purpose Flour
- 2 Tablespoons White Sugar
- 1 pinch Salt
- 2 teaspoons Baking Powder
- 1 Large Egg, Beaten
- ¾ cups Plus 2 Tablespoons Milk
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons Unsalted Butter, melted
- Oil For Cooking
Preparation
1. Combine flour, sugar, salt, and baking powder in a bowl and mix well.
2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk.
4. Set the batter aside for 5-10 minutes.
5. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
6. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Remove cooked cakes to a plate and repeat cooking the rest of the batter. Enjoy!
