Old Fashioned Pancakes (Print version)
Fluffy old fashioned pancakes made from flour, milk, egg, butter, and baking powder, with golden edges and tender centers.
# Ingredients:
For the batter
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
3 1/2 teaspoons baking powder
03 -
1 tablespoon granulated sugar
04 -
3/4 teaspoon fine salt
05 -
1 1/4 cups (300 ml) whole milk, plus more if needed
06 -
1 large egg
07 -
3 tablespoons (42 g) unsalted butter, melted and cooled slightly
08 -
1 teaspoon vanilla extract, optional
For cooking and serving
09 -
1-2 teaspoons neutral oil or butter, for the griddle
10 -
Butter, for serving
11 -
Maple syrup, for serving
# Instructions:
01 -
In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
02 -
In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla until smooth.
03 -
Pour the wet ingredients into the dry ingredients. Stir gently just until no dry streaks remain. The batter should be thick and a little lumpy.
04 -
Let the batter rest for 5 minutes while you heat a griddle or large skillet over medium heat. Lightly grease the hot surface with oil or butter.
05 -
Pour about 1/4 cup batter per pancake onto the griddle. Cook for about 2 minutes, until bubbles form on top and the edges look set.
06 -
Flip once and cook for 1-2 minutes more, until golden on the second side and cooked through. Serve warm with butter and maple syrup.
# Good to know:
01 -
Makes about 8 medium pancakes, enough for 4 servings.
02 -
Best served hot from the griddle.
03 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.