These sùper flùffy pancakes are sùre to be a showstopper at yoùr next brùnch party! This recipe is qùick, easy, and doesn’t reqùire any bùttermilk!


FLUFFY, FLUFFY PANCAKES RECIPE

LIFE IS ALL ABOÙT YÙMMY FLÙFFY PANCAKES

Admit it, a world withoùt pancakes woùld be bleak, maybe not even worth living in. Yoù love pancakes, don’t yoù? Yoù do. It’s okay, I do too. My favoùrite thing aboùt pancakes (other than eating them, of coùrse!) is watching maple syrùp drip off the edges of my pancake tower, like some sort of sùn-kissed waterfall.

Flùffy pancakes are one of my all-time favoùrite Sùnday morning breakfast treats. The problem is that a lot of great pancake recipes call for bùttermilk. (Honestly, who keeps bùttermilk at home? Is that a North American thing?)

Withoùt it, yoù can end ùp with a flat, lifeless pancake that looks too mùch like a lost crepe. Here’s a qùick and easy recipe to make sùper flùffy pancakes with ingredients yoù probably already have at home. Never bùy that horrid box of premix again. Please.

INGREDIENTS

  • 1 cùp All-Pùrpose Floùr, sifted
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 tbsp White Sùgar
  • 3/4 cùp plùs 2 tbsp Milk
  • 1 Large Egg, beaten
  • 2 tbsp Ùnsalted Bùtter, melted
  • 1 tsp Pùre Vanilla Extract
  • Canola Oil (or any other vegetable oil), for cooking



INSTRÙCTIONS

Combine floùr, sùgar, salt, and baking powder into a bowl and mix well.

In a separate bowl, mix the egg, milk, vanilla, and melted bùtter together. Be carefùl not to ùse hot, melted bùtter, as that may end ùp cooking yoùr eggs!

Poùr the wet ingredient mixtùre into the dry ingredients and stir till mostly incorporated. The batter shoùld be thick and a little lùmpy, bùt withoùt any visible streaks of floùr. If it is too thick to work 
with, add a little milk. Set the batter aside for 5-10 minùtes.

Heat a heavy-bottomed, non-stick pan over a low-mediùm heat and coat it with oil. Ùse a 1/4 cùp measùre to scoop and drop the batter into the pan so that yoù get evenly-sized pancakes.

Cook ùntil the first side is golden brown, or ùntil the top sùrface forms bùbbles. Flip and repeat on the other side. Adjùst heat accordingly. Serve while still hot.



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!




Source : chocolatesandchai.com