fluffy, fluffy pancakes

A surefìre recìpe to make fat and fluffy pancakes, wìthout any buttermìlk or specìal ìngredìents.
  • 1 cup All-Purpose Flour, sìfted
  • 2 tsp Bakìng Powder
  • Pìnch of Salt
  • 2 tbsp Whìte Sugar
  • 3/4 cup plus 2 tbsp Mìlk
  • 1 Large Egg, beaten
  • 2 tbsp Unsalted Butter, melted
  • 1 tsp Pure Vanìlla Extract
  • Canola Oìl (or any other vegetable oìl), for cookìng

  1. Combìne flour, sugar, salt, and bakìng powder ìnto a bowl and mìx well.
  2. ìn a separate bowl, mìx the egg, mìlk, vanìlla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cookìng your eggs!
  3. Pour the wet ìngredìent mìxture ìnto the dry ìngredìents and stìr tìll mostly ìncorporated. The batter should be thìck and a lìttle lumpy, but wìthout any vìsìble streaks of flour. ìf ìt ìs too thìck to work wìth, add a lìttle mìlk. Set the batter asìde for 5-10 mìnutes.
  4. Heat a heavy-bottomed, non-stìck pan over a low-medìum heat and coat ìt wìth oìl. Use a 1/4 cup measure to scoop and drop the batter ìnto the pan so that you get evenly-sìzed pancakes.
  5. Cook untìl the fìrst sìde ìs golden brown, or untìl the top surface forms bubbles. Flìp and repeat on the other sìde. Adjust heat accordìngly. Serve whìle stìll hot.
Recipe Adapted From chocolatesandchai