Ingredients
Method
- In a large bowl, whisk together flour, sugar,baking powder baking soda, and salt.
- Add milk, butter, vanilla, and egg. Whisk together until a thick and smooth batter forms. Do not over mix, it is alright if there are a few lumps of flour. Your batter should be thick and creamy. However, you should still be able to smoothly pour the batter out of a measuring cup or ladle. If it does not, that means your batter is too thick, so add a couple tablespoons of milk into the batter until desired consistency is reached.
- Set batter aside, and heat up a non-stick frying pan or griddle over medium-low heat.
- Lightly grease the pan with a little butter. Wipe off any excess butter with a paper towel. Pour ¼ cup of batter onto the pan. If the batter is not spreading out by itself,use the back of the ladle or measuring cup to gently spread it out.
- When bubbles begin to appear on the surface and the underside is golden, use a spatula to flip the pancake and cook until golden. Repeat with remaining batter. Serve immediately with your favourite topping!
Notes
Do not overmix batter, or the pancakes will come out dense and heavy. Mix until the ingredients just come together. It is totally fine if there are a few lumps in your batter!
Only flip pancakes once! When cooking the pancakes, only flip the pancakes once! When little bubbles start forming on the top, flip the pancake and wait for the remaining side to cook. If your pancakes are browning too quickly (that is before bubbles start forming), lower the heat.
Storage Allow any leftovers or extras to cool before transferring the pancakes into an air-tight container or Ziplock bag, and refrigerate for up to 1 week or freeze or up to 3 months.
Did you make this recipe? Mention @therumblytummy_ and use the hashtag #therumblytummy !