INGREDIENTS (10 medium pancakes)
1 1/2 cups all-purpose flour- 2 tbsp sugar- 1 tbsp baking powder- Pinch salt- 2 eggs- 1 cup milk (warm)- 3 tbsp melted butter or cooking oil- 1 tsp vanilla
METHOD
1. MIX:In bowl, mix flour, sugar, baking powder, salt.In another bowl, beat eggs, add milk, melted butter, vanilla. Mix.Pour wet into dry and whisk gently – small lumps are okay. Don’t overmix or they become hard. Let batter rest 10 mins – this makes them puff up thick like in picture.
2. COOK TO GET THAT COLOR:Heat non-stick pan on LOW-MEDIUM heat (secret for that even golden color). Brush little butter.Pour 1/3 cup batter in center, don’t spread. Cook 2 mins till bubbles form and bottom is golden like in picture. Flip gently, cook 1-2 mins.
3. STACK:Stack on white plate as in picture – 5-6 high, they stay soft and thick.Serve with butter, honey, or syrup._
Secrets for fluffy is:Rest batter 10 mins makes them thick and airy Low-medium heat – high heat burns outside, raw inside. That light brown swirl comes from low heat-
Don’t press with spoon when flipping- For extra yellow as in picture, use 1 extra egg yolk
Best food to enjoy with drink of your choice
