Fluffy Pancakes Recipe

Have you been craving those nice fluffy pancakes that you find at your local restaurant or diner? Well look no further! This recipe will give you exactly those and more! You can customize it, add your favourite fruit or just eat them as is. You won't be disappointed.

Ingredients

• 1 1/2 cups all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• 1/2 teaspoon of fine sea or table salt

• 1 1/4 cups milk, dairy or non-dairy, both will work

• 1 large egg

• 4 tablespoons unsalted butter, melted, plus more for skillet

• 1 teaspoon vanilla extract

Directions

• Whisk flour, sugar, baking powder and salt in a medium bowl.

• Warm milk in the microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). By warming the milk slightly, it helps the butter and the milk to blend together without forming small clumps. You can also use the milk at room temperature if you have taken it out of the fridge beforehand.

• Whisk milk, egg, melted butter, and the vanilla extract until combined.

• Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.

• Heat a large skillet (or griddle) over medium heat. The pan is ready when you splatter a little water onto the pan surface and it dances around the pan and eventually evaporates.

• Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle. (You can use more or less per pancake, depending on how big you would like your pancakes).

• When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.

This recipe was slightly modified from the original. To view the original recipe, click here.