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Instructions |
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Combine together the flour, sugar, baking powder,
baking soda and salt in a large sized bowl. Make a
well in the centre and add the milk, slightly
cooled melted butter, vanilla and egg.
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Use a wire whisk to whisk the wet ingredients
together first before slowly folding them into the
dry ingredients. Mix together until smooth (there
may be a couple of lumps but that is ok). The
batter will be thick and creamy in consistency.
If you find the batter is 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.
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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 pan to
medium, then turn down to low-medium, wait about
two minutes) heat and wipe over with a little
butter to lightly grease pan. Pour 1/4 cup of
batter onto the pay and spread out gently into a
round shape with the back of your ladle or
measuring cup.
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When the underside is golden and bubbles begin to
appear on the surface, flip with a spatula and cook
until golden. Repeat with remaining batter.
Allow the pancakes to cook properly, don't rush
them on high heat or flip them to early.
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| Serving
Suggestions |
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Serve with honey, maple syrup, fruit, ice cream or frozen yogurt or enjoy plain.
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Originally Submitted
1/2/2023
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