Nothing says “weekend” like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you’ll wonder why you never did it before!
Every single Sunday begins with pancakes… and ends with leftover pancakes from the morning. These are everything you want in a pancake. They’re soft and so fluffy… each mouthful melts in your mouth… you’ll be reaching for more than one. Stack. Possibly.
It all starts with the batter. Too thick and they will be gluggy and undercooked on the inside. 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 Make Pancakes?
Ingredients:
1 cup whole milk.
1 cup white flour.
3 tablespoons of granulated sugar.
1/2 tablespoon baking soda.
1/2 tablespoon baking powder.
2 tablespoons butter, melted.
1 large egg.
1 tablespoon pure vanilla extract.
1 tablespoon white vinegar.
A pinch of salt.
Directions:
Step 1:
I combined the flour, baking soda, baking powder, sugar, and salt in a large bowl, mixing well.
In another bowl, I whisked milk and vinegar, then I added egg, vanilla extract, and melted butter.
Step 2:
I mixed the dry ingredients with the wet one very well and set it aside for 10 minutes.
Step 3:
NOW. IT’S TIME TO COOK OUR INCREDIBLE PANCAKES. GENTLY I dipped out 1/2 cup of batter and place it on a buttered grill or frying pan and cook until the first side is golden brown, and then flip with a spatula and brown the other side.
FOR TOPPING YOU CAN USE SOME FRESH FRUITS AND HONEY.
ENJOY.
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