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Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This will ensure the dry ingredients are evenly distributed.
- Why It Works: Sifting or whisking the dry ingredients helps activate the baking powder, ensuring the pancakes rise properly and are fluffy.
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Mix the Wet Ingredients:
- In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract.
- Why It Works: The wet ingredients provide moisture to the batter and contribute to the fluffiness of the pancakes.
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Combine the Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Be careful not to overmix, as this can lead to dense pancakes.
- Why It Works: A lumpy batter is ideal for pancakes. Overmixing can develop the gluten in the flour, making the pancakes tough rather than light and fluffy.
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Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, or until small bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Why It Works: Cooking on medium heat ensures that the pancakes cook evenly without burning. The bubbles are a sign that the batter is rising.
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Serve and Enjoy:
- Serve your pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Pancakes Without Flour: The Gluten-Free Version
Ingredients:
- 1 cup oat flour (or other gluten-free flour like almond flour or rice flour)
- 1 tablespoon sugar (optional, for sweetness)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (or a non-dairy alternative)
- 1 large egg
- 2 tablespoons melted butter (or oil for a dairy-free option)
- 1 teaspoon vanilla extract (optional for flavor)
Preparation:
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