How to make perfect Pancakes
Pancakes at home is not a task, its super quick to whip up a few ingredients and cook them on a hot griddle. I know sometimes those imperfect pancakes happen sometimes burnt, sometimes undercooked, chewy and sometimes dense. I have a sackful of guidelines for flawless pancakes. Egg-free pancakes or pancakes with eggs, you will achieve marvellous, soft, fluffy, airy pancakes every time you cook them in your home kitchen. Be with me as we discuss all the dos and don’ts of pancake making further in the post.
Servings: 6 people
Calories: 160kcal
Equipment
- Non-stick heavy bottom pan
- Mixing bowl
Ingredients
- 128 gm all-purpose flour
- 25 gm sugar
- 5 gm baking powder
- 1 pinch salt
- 250 ml milk
- 30 gm butter (melted)
- 1 whole egg
- 1 tsp vanilla extract
Instructions
- Combine the flour, sugar, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.In a medium bowl, whisk together milk, vanilla, melted butter and egg. Add the wet ingredients gradually to the dry ingredients and combine using a whisk. Do not overmix. Let the batter rest for 5-10 minutes on the kitchen counter.
- Heat a nonstick griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub the pan with the oiled paper towel. https://amzn.to/2QAWxZNPour almost 2 tablespoons of batter into the pan for one pancake. Cook for 1 minutes or so, until bubbles, rise to the surface and the base is golden brown.
- Use a thin spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter. Serve hot with your choice of Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup. Enjoy! https://amzn.to/3dinwmB
Nutrition
Serving: 6pancakes | Calories: 160kcal