Pancakes are the ultimate breakfast food that are enjoyed by people around the world. Although, box-mix pancakes are convenient, they are no match for the homemade variety. This simple recipe is great for breakfast with family or guests that will leave everyone satisfied.
THE SECRET TO A FLUFFY PANCAKE
There are three secrets to a fluffy pancake: Using a combination of baking soda and baking powder, using milk instead of buttermilk, and resting the batter for at least 10 minutes before using. Firstly, using baking soda and baking powder provides an extra fluffy interior. Both leaveners work differently, baking soda spreads and reacts with acidity, and baking powder puffs with liquid and heat. Secondly, I use full-fat milk instead of buttermilk because it is lighter and prevents a dense pancake. In addition, to replace the acidity in the buttermilk, I mix in a little bit of vinegar or lemon juice, so the milk curdles and becomes thick like buttermilk. Lastly, resting the batter relaxes the gluten in the batter and ensures a fluffy pancake.
In a bowl, sift and the combine flour, baking soda, baking powder, salt, and cinnamon.
Next, in a separate bowl, mix the butter and sugar until lightened.
Whisk in the egg and vanilla extract until fluffy and combined.
Now, mix in the milk until incorporated.
Lastly, fold in the dry ingredients until barely combined and rest for at least 10 minutes. Heat a 9-inch non-stick pan and add in enough butter to coat the pan.
Add in 1/3 cup of batter into the center and flatten very slightly. Cook for 2-3 minutes per side until golden brown.
Serve with maple syrup, butter or fresh fruit. Enjoy!
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 cup melted unsalted butter
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup full-fat milk + 1 tsp white vinegar or lemon juice
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In a bowl, sift and the combine flour, baking soda, baking powder, salt, and cinnamon.
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Next, in a separate bowl, mix the butter and sugar until lightened.
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Whisk in the egg and vanilla extract until fluffy.
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Now, mix in the milk until combined.
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Fold in the dry ingredients until incorporated.
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Rest for 10 minutes.
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Heat a 9-inch non-stick pan and greased with butter.
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Pour 1/3 cup of the batter into the pan and cook at medium heat until golden brown.
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Once golden-brown flip and cook for 30 seconds more.
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Remove from heat and serve.
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Enjoy!
Anonymous says
I love it, very tasty.