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Pancakes*
Nb persons: 0
Yield: 3 pancakes
Preparation time:
Total time:
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INGREDIENTS | |
1 cup | All-Purpose Flour, sifted |
1 Tbsp | Baking Powder |
Pinch | Salt |
2 tbsp | White Sugar |
3/4 cup plus 2 tbsp | Milk |
1 Large | Egg, beaten |
2 tbsp | Unsalted Butter, melted |
1 tsp | Pure Vanilla Extract |
Canola Oil,, (or any other vegetable oil), for cooking |
INSTRUCTIONS
PREP TIME 15 MINS, COOK TIME 15 MINS
Combine flour, sugar, salt, and baking powder into a bowl and mix well.
In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Be sure to not overwork the batter as this will result in tough, chewy pancakes. Set the batter aside for 5-10 minutes – just a little time to let the ingredients in your batter get to know each other. This is completely optional, if you can’t bear to wait 10 extra minutes, go ahead and start cooking – you’ll still get pretty fluffy pancakes.
Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. We’re cooking these on low-medium as opposed to medium/medium-high for the simple reason that these pancakes get SO fat that you run a good chance of burning them before they’re cooked through if you use too much heat. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side – be warned! The second side cooks very quickly! Adjust the heat accordingly. Serve while still hot. If you do end up burning your first pancake, just remember what they say: “Le première crepe est pour les chiens!” (A French saying meaning, “The first crepe is for the dogs!”).
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