What’s better than waking up to a stack of pancakes? Perfectly cooked, fluffy, and sweet. And to achieve the perfect pancake you will need a smooth batter and the right amount of heat on your pan.
If you’re not really sure how hot your skillet is, test it by cooking a small pancake. What’s one’s sacrificial of a small dollop of pancake batter compared to a high stack of perfectly cooked pancakes?
3/4 cup all-purpose flour
3 tbs vanilla sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup low-fat buttermilk
1 tbs vegetable oil
1 large egg
1 tsp vanilla extract
serves 3 – 4
1. Heat a non-stick pan.
2. Put all the dry ingredients in a bowl. Mix it well.
3. Make a well in the center of the dry ingredients, and add wet ingredients (egg, vegetable oil, buttermilk, vanilla extract).
4. Whisk the batter until everything is mixed. The batter should have a few lumps.
5. When your pan is heated, pour a small ladle of batter onto the pan.
6. Flip the pancake when you see bubbles beginning to appear. If the pancake is not browned when flipped, turn the heat up; if the pancake is overly browned, turn the heat down.
7. Serve with the maple butter we made before, fresh fruits, a side of bacon. Or any topping of your choice.