Perfect Plate-Size Pancakes: A Breakfast Delight ๐ฅ๐ด
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
These thick and fluffy pancakes are a breakfast dream come true! With a tender, moist center and just the right amount of fluffiness, they are sure to become a family favorite. After many trials and tweaks, I perfected this recipe, and the results have been nothing short of delightful. Whether youโre serving them for a lazy weekend brunch or as a special treat, these pancakes are sure to impress. ๐
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 to 3 tablespoons sugar (adjust to taste)
- 2 cups milk
- 2 tablespoons lemon juice (or lime juice for a different twist)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil (plus more for the pan)
- Butter (for greasing the pan)
Instructions
-
Combine the Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar. This ensures an even distribution of the leavening agents and helps to avoid clumps. Set aside. ๐ฅ -
Prepare the Buttermilk Substitute
In a separate measuring cup, pour 2 cups of milk and add the lemon juice. Stir gently and let it sit for a few minutes. This mixture will curdle slightly, mimicking buttermilk and contributing to the pancakesโ fluffy texture. ๐๐ฅ -
Mix the Wet Ingredients
In a medium bowl, whisk together the egg and vanilla extract. Then, stir in the milk mixture and vegetable oil. Make sure everything is well combined. ๐ณ -
Combine Wet and Dry Ingredients
Create a well in the center of the dry ingredients. Pour the wet mixture into this well. Using a whisk, gently mix the ingredients until the batter is fairly smooth. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to tough pancakes. ๐ฅ -
Preheat and Grease the Pan
Heat a non-stick frying pan or griddle over medium heat. Melt a small amount of butter in the pan to coat the surface evenly. Wipe out any excess with a paper towel or napkin, leaving just a thin layer of butter to prevent sticking. ๐ง -
Cook the Pancakes
Once the pan is hot, pour about 1/2 cup of batter onto the pan for each pancake. Adjust the amount of batter based on your pan size and desired pancake size. Cook until the edges appear set and bubbles start forming and bursting on the surface. This usually takes a few minutes. ๐ฅ -
Flip and Finish Cooking
Flip the pancake carefully using a spatula. Cook the other side for about 2 minutes or until golden brown. If the pancake is rising well, but the bottom is cooking too fast, reduce the heat slightly. Conversely, if the pancakes arenโt browning properly, increase the heat. With a little practice, youโll find the perfect temperature for your stove. ๐ -
Serve and Enjoy
Remove the pancakes from the pan and keep them warm while you cook the remaining pancakes. This recipe yields approximately 6 large pancakes. For smaller pancakes, you can expect to make about 12. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of whipped cream. ๐๐ฏ
Nutritional Information (Per Serving)
- Calories: 353.7
- Fat: 13.4 grams
- Saturated Fat: 3.4 grams
- Cholesterol: 46.6 milligrams
- Sodium: 645.7 milligrams
- Carbohydrates: 48.5 grams
- Fiber: 1.4 grams
- Sugar: 4.5 grams
- Protein: 9.1 grams
Tips for Perfect Pancakes
- Consistency: The batter should be thick but pourable. If itโs too thick, add a bit more milk; if itโs too thin, add a little more flour.
- Resting the Batter: Letting the batter rest for a few minutes before cooking can enhance the fluffiness of the pancakes.
- Pan Temperature: If your pancakes are cooking too quickly, reduce the heat. For more even cooking, make sure the pan is properly preheated.
Whether youโre cooking for a crowd or just for yourself, these pancakes are bound to be a hit. Their light, fluffy texture and delicious flavor make them the perfect start to any day. Enjoy your breakfast with a smile! ๐๐ฝ๏ธ
