SousChef.ai

Ingredients

Servings:

4

Chef's Tips

Resist the urge to press down on the pancakes with your spatula after flipping; this compresses the air bubbles and ruins the light, fluffy texture.
To ensure even cooking, test the heat of the pan with a small droplet of water; if it sizzles and dances across the surface, the pan is ready.

31 minremaining

1In a large bowl, whisk together the 🌾 flour(1), 🍯 sugar(2 tablespoons), 🥄 baking powder(1 tablespoon), 🧂 salt, and optional 🧂 cinnamon or 🧂 nutmeg until well combined.
2In a separate medium bowl, whisk together the 🥛 milk(1), 🥚 egg(1 large), 🧈 butter(2 tablespoons), and 🥄 vanilla(1 teaspoon) extract until smooth.2m
3Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are perfectly fine; do not overmix, as this can lead to tough pancakes.2m
4Let the batter rest for 5–10 minutes. This allows the 🌾 flour to hydrate fully and the 🥄 baking powder to begin activating, resulting in a superior rise.10m
5Heat a lightly 🧈 buttered griddle or large non-stick frying pan over medium heat.
6Pour about ¼ cup of batter per pancake onto the hot griddle. For thicker pancakes, use a slightly smaller diameter, allowing the batter to spread less.1m
7Cook for 2.5 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully with a spatula and cook for another 1.5 minutes until golden brown and cooked through. (Repeat for 4 batches total for 4 servings).16m
8Serve immediately, or keep warm in a low oven while you cook the remaining batter.