Adapted from: Karina Carrel
Serves: 12 pancakes (3-4 people)
Prep time: 15 minutes
Cook time: 3 minutes per pancake (40 minutes total)
Ingredients:
290 g (10.2 oz / 2 cups heaping) flour
60 g (2.1 oz / 1/4 cup heaping) sugar
4 tsp baking powder
1/4 tsp bicarb / baking soda
1/2 tsp salt
60 g (2.1 oz / 1/4 cup plus 2 tsp) unsalted butter, melted
440 ml (1 3/4 cups, plus a splash more) milk
2 tsp vanilla extract
1 large egg
Desired toppings
I have finally found it. The perfect pancake recipe. None of this 'burn or undercook the first few pancakes' business. Nah. These are perfectly equal parts fluffy, filling, and soft. They are dense but not claggy-dense. Yes, there is a bit of sugar in them, but don't skip it! Or do... but I find it is the most quintessential pancake with it.
Look, I will be the first to say that I am not a pancake person. I do appreciate an occasional pancake breakfast several times a year served specifically with butter and raspberry jam, but generally speaking, I forgo 'fancy' brekky for a bowl of higher-protein cereal and almond milk--which is a very comforting way I start my day. I digress.
Roll your eyes, skip over this recipe, don't read this far, make your own pancakes by throwing together ingredients or mixing from a box, fine, sure, you do you. But. If you want a super-easy pancake that impresses even on day 2, look no further. Too good to be true? What's the catch? Let me know if you think so or find one because I'm over here contemplating how infrequently I eat pancakes and if I should make this a fortnightly tradition.
Please excuse the awkward conversions if you are using imperial measurements. I highly recommend using the grams or ounces recipe here instead of the cups if you are able. I have included everything because I know not everyone has a food scale (highly recommend this inexpensive investment!).
Ingredients:
290 g (10.2 oz / 2 cups heaping) flour
Ingredients:
290 g (10.2 oz / 2 cups heaping) flour
60 g (2.1 oz / 1/4 cup heaping) sugar
4 tsp baking powder
1/4 tsp bicarb / baking soda
1/2 tsp salt
60 g (2.1 oz / 1/4 cup plus 2 tsp) unsalted butter, melted
440 ml (1 3/4 cups, plus a splash more) milk
2 tsp vanilla extract
1 large egg
Desired toppings
Directions:
1. In a large bowl, mix the flour, sugar, baking powder, bicarb / baking soda, and salt. Create a well in the centre of the dry ingredients and set aside.
2. In a medium bowl, whisk the melted butter, milk, vanilla, and egg until just mixed.
3. Pour the wet ingredients into the well of the dry ingredients and whisk until the batter becomes smooth (a few lumps are okay). If the batter is too thick, add a few splashes of milk until it reaches desired consistency. Set aside.
4. Heat a non-stick pan or griddle on low-medium heat and lightly grease with a swab of butter.
5. Use a 1/4 cup measuring cup to pour 1/4 cup of batter into the centre of the pan, gently spreading the batter to make about a 6" / 15 cm circle.
6. Cook until the batter is bubbling and the underside is sturdy and golden (about 1-2 minutes).
7. Gently flip the pancake over and continue cooking until golden (about 30 seconds - 1 minute).
8. Repeat steps 5-7 until all the batter is used.
9. Serve pancakes with desired toppings immediately. Leftovers store well in the fridge prior to reheating.
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