CLASSIC SERIES
Classic Fluffy
Breakfast Pancakes
👨â€ğŸ³ Chef's Secret
Do not overmix the batter! A few lumps are okay. This keeps the pancakes light and airy rather than tough. Also, let the batter rest for 5 minutes before cooking.
Ingredients
- 1.5 cups All-purpose flour
- 3.5 tsp Baking powder
- 1 tbsp White sugar
- 1 tsp Salt
- 1.25 cups Milk
- 1 Egg
- 3 tbsp Melted butter
- 1 tsp Vanilla extract
Preparation Steps
- Dry Ingredients: Sift the flour, baking powder, sugar, and salt together in a large mixing bowl to remove any lumps and ensure even distribution.
- Wet Ingredients: In the center of the dry mixture, create a well. Pour in the milk, egg, melted butter, and vanilla extract.
- Mixing: Stir the ingredients together gently using a whisk or spoon until just combined. Note: Small lumps are perfectly fine and will disappear during cooking.
- Heat the Pan: Heat a non-stick griddle or frying pan over medium-high heat. Lightly grease with a small amount of oil or additional butter.
- Cooking: Scoop approximately 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges are dry (2-3 minutes).
- Final Touch: Flip carefully and cook the other side until lightly golden (1-2 minutes). Serve warm with maple syrup and fresh fruit.