INGREDIENTS

1 1/2 cups all purpose flour (for these I used bread flour and the results were the same)

3 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons white sugar (3 if you prefer sweeter pancakes)

3 tablespoons melted butter

1 egg

1 teaspoon vanilla essence

1 1/2 cups milk

cooking spray (optional)

METHOD

First melt your butter preferably in a microwave then set aside.

1.Sift together flour, baking powder, salt and sugar in a large bowl.

2. In a separate bowl Whisk melted butter, egg, vanilla essence and milk until combined. Finally mix your wet and dry ingredients **Don’t overmix the batter, you want to mix your pancake batter as little as possible. Just enough to incorporate the wet ingredients into the dry but not long enough to break up all the little lumps**

Let batter rest for 10-15 minutes.

3. Preheat your good quality, non stick pan/skillet/griddle on medium heat first. Once it’s hot, lower the heat down to low-medium heat. Wait about a minute (This part is crucial and so worth it) Lightly grease the pan with a small amount of butter or cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes or until bubbles appear on the sides and center of each pancake. Flip and cook until golden. Wipe your pan off after every two batches or so, no need to grease your pan again

Print Recipe

Pancakes

Cooking Method: Deserts Courses: Breakfast, Dessert