After years of using the pancake recipe from the red plaid Better Homes & Gardens cookbook I got in college, I decided to look for a recipe that was a little more special. These pancakes are truly fluffy and delicious. The recipe makes a big batch, which is great if you have houseguests, or you can refrigerate leftovers and heat them in the toaster later in the week.
Recipe from Cafe Delites.
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 3/4 cups milk
- 1/4 cup butter
- 2 tsp. pure vanilla extract
- 1 large egg
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
Use a wire whisk to mix the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps, but that's okay).
The batter will be thick and creamy in consistency. If you find the batter too thick (if it doesn't pour off the ladle or out of the measuring cup smoothly) fold a couple of tablespoons of extra milk into the batter at a time until reaching desired consistency.
Set the batter aside to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over medium-low heat and smear with a little butter to lightly grease pan. Pour 1/4 cup batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden on the bottom. Repeat with remaining batter.
Serve with maple syrup, fruit, or honey.