- Make the Batter: In a mixing bowl, whisk together the dry ingredients. In another bowl, beat the egg and mix in milk, melted butter, and vanilla extract. Combine wet and dry ingredients and whisk until smooth.
- Transfer to a Bottle or Piping Bag: Pour the batter into a squeeze bottle or piping bag with a small round tip for easy control.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Create the Lattice: Squeeze or pipe the batter into a lattice pattern—start with horizontal lines, then layer vertical lines over them. Let cook until golden and crisp (about 1–2 minutes), then carefully flip and cook the other side.
- Serve: Serve warm with a drizzle of honey, syrup, or fresh berries.
Serving and Storage Tips
- Serving: Serve with whipped cream, fruit compote, or dusted with powdered sugar for a sweet treat.
- Storage: Best enjoyed fresh, but you can store in an airtight container in the fridge for up to 2 days and reheat in a toaster or skillet.
Variants
- Savory Style: Omit sugar and vanilla, and add herbs and shredded cheese for a savory breakfast version.
- Chocolate Swirl: Mix in 1 tablespoon of cocoa powder and a dash of cinnamon for a dessert pancake.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
FAQ
Q: Can I use pancake mix for this recipe? A: Absolutely! Just thin it slightly to get the right consistency for piping.
Q: How do I keep the lattice shape from breaking? A: Let the pancake cook thoroughly before flipping and use a thin spatula for support.
Q: Can I make these ahead for a brunch party? A: Yes! Just reheat in the oven at 300°F for a few minutes to regain crispiness.
Delicate, delicious, and fun to make—lattice-style pancakes are the creative twist your morning routine has been missing!
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