Today we will cooking a sweet pancake for delicious breakfast. You can get the recipe and cooking direction below.
- 1 1/2 cups (195 grams) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder, see notes for substituting baking soda
- 3/4 teaspoon kosher salt or 1/2 teaspoon of fine sea or table salt
- 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
- 1 large egg
- 4 tablespoons unsalted butter, melted, plus more for skillet
- 1 teaspoon vanilla extract
- Whisk flour, sugar, baking powder and the salt in a medium bowl.
- Warm milk in the microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
- Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter. (The batter will be on the thicker side, see video)
- Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
- When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.