Hi there!
This is one of my favorite recipes of all time! I really like pancakes (a lot!) so finding the perfect pancake recipe has been a mission for me these past few years. But, I am happy to say that I have developed the perfect pancake recipe: fluffy, golden-brown, buttery, not too sweet, easy and quick to make, and darn right tasty! I mean seriously, I have eaten twelve of these in one sitting several times before.
So without further ado, here it is.
Nutrition Facts:
Servings: 12 (depending on how big or small you make them)
Cal: 121 Total Fat: 6.2g. Total Carbs: 13.5g. Fiber: 0.4g. Protein: 3g.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
1 1/2 cups of all-purpose flour
1/2 tsp of salt
4 tsp of baking powder
1/2 tsp of cinnamon (optional)
1 tsp of sugar (optional)
5 tbsp of melted butter
1 large egg
1 tsp of vanilla extract
1 1/4 cups of whole milk (dairy-free milk or fresh whey can be substituted)
Maple syrup (optional)
Instructions:
Preheat the griddle to 350 degrees F / 176 degrees C. If you are using a skillet instead, then do not preheat anything at this moment.
Mix 1 1/2 cups of flour, 1/2 tsp of salt, 4 tsp of baking powder, 1/2 tsp of cinnamon (if using), and 1 tsp of sugar (if using) in a bowl.
Make a small divot in the flour mixture and crack the egg into it.
Add the 5 tbsp of melted butter, 1 tsp of vanilla, and 1 1/4 cups of milk.
Mix until it is all combined. The batter will be a little lumpy, but this is what we want.
Add oil or butter to a skillet (if using) and turn it up to medium-high heat.
Using a ladle, scoop up some of the batter and drop it into the skillet. You will know it is ready to flip when you see a lot of bubbles on the surface. It should only cook for a minute or two on each side.
Pile them all up on a plate, and drizzle with maple syrup, if you want, and maybe add some more butter.
Enjoy!
*Fashionably late, like usual, is the butter.*
Notes:
You can use any type of dairy-free milk you want or even fresh whey. I personally think adding fresh whey instead of the milk (or a combination of the two) adds a deep and complex yummy flavour to it. It also makes it extra healthy.
If you happen to have any leftovers (which is hard to do), then you can store the rest of the pancakes in the fridge for 2-3 days. I recommend separating the layers of pancakes by using parchment paper, as the pancakes can stick to each other. To reheat these pancakes, you can pop them in the microwave for 30 seconds or so, you can pop them in a hot skillet until warmed through, or (this is my favorite option) you can put them in a toaster oven and toast them for about 4-5 minutes. This adds a little crispiness and extra flavour to the pancakes, which takes them to a whole other level.
You can freeze both the cooked pancakes and the batter for up to a month. If you are freezing cooked pancakes, make sure to flash-freeze them on a baking sheet for 1 hour before putting them in a Ziplock bag; this prevents sticking.
If you want, you could add additional add-ins such as chocolate chips, berries, mashed banana (make sure to adjust the liquid accordingly), spices, etc. This recipe is very customizable.
If you are using salted butter, you may want to decrease the salt amount to about 1/4 tsp. This is optional, and I personally like extra salt, but others may not.
The sugar is optional in this recipe, and that is because I think it is really unnecessary, especially if you will be adding maple syrup on top.
This is my go-to recipe when I want to make a treat for myself. It is so simple, quick, and very customizable, so you can adjust things according to your needs or wants.
I seriously eat a whole batch of these in one sitting, no problem. They are THAT good! I believe that butter makes all the difference when it comes to taste and texture. Even my husband thinks these are the best pancakes he has ever tasted.
After trying this recipe, I believe that you will never go back to boxed pancake mixes again. Nothing can compare to these pancakes!
I know a lot of people tout how their recipes are the "best", so it is only natural that you would be skeptical of how good this recipe actually is. So, I simply ask that you give it a try and let me know what you think. I have a sneaky suspicion that you will agree with the title of this post. C'mon, you have nothing to lose, except for a few eggs.
I hope you enjoy this recipe and spread it everywhere!
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See you next Wednesday!