Each Sunday begins with pancakes and ends with leftover pancakes. Pancakes are smooth and fluffy, every piece melts in your mouth. You’d certainly want just more than one to satisfy your sweet tooth.
Everything begins with the batter. Too thick and inside they’re going to be gluggy and undercooked. Too runny, and the pancakes will spread out and won’t fluff up. I like to test the batter with my spoon or ladle, lifting it gently above the rim of the bowl. It has to be thick BUT able to run slowly and nicely off of the spoon. A couple of lumps is okay, but I do like to smooth out my batter as much as I can gently with a wire whisk.
How to Cook Perfect Pancakes
- Preheat your good quality, non-stick pan or griddle on medium heat first. Once it’s hot, lower the heat down to low-medium heat. Wait for about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even on non-stick pans), and wipe away any excess butter with a sheet of paper towel.
- Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes.
- Allow the pancakes to cook properly! Don’t hurry or flip them too soon on increased heat. Let that underside cook to a lovely golden brown color, and when bubbles begin to form on top and around the surface (batter side), they’re prepared to flip.
- How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your WRIST to gently flip them instead of using your whole arm. You’ll know what I mean when you’re in front of your pan ready to flip. THIS makes a HUGE difference.
- 2 cups all-purpose | plain flour
- 1/4 cup granulated sugar or sweetener
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups of milk
- 1/4 cup butter, melted
- 2 teaspoons pure vanilla extract
- 1 large egg
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
- Use a wire whisk before slowly folding them into the dry ingredients to whisk the wet ingredients together first. Mix together until smooth (there may be a couple of lumps but that’s okay). (The batter will be thick and creamy inconsistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple of tablespoons of extra milk into the batter at a time until reaching desired consistency).
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- Flip with a spatula and cook until golden when the bottom is golden and bubbles start to appear on the surface. Repeat with the batter remaining.
- Serve with honey, maple syrup, fruit, ice cream or frozen yogurt, or enjoy plain!