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Pancake Mixture

Pancake Mixture

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Ingredients
  

  • All-purpose flour – 1 1/2 cups 180 g
  • Granulated sugar – 2 tablespoons
  • Baking powder – 2 teaspoons
  • Baking soda – 1/4 teaspoon boosts browning and lift
  • Fine salt – 1/2 teaspoon
  • Milk – 1 1/4 cups 300 ml, dairy or unsweetened non-dairy
  • Egg – 1 large
  • Unsalted butter – 3 tablespoons melted and slightly cooled (or neutral oil)
  • Vanilla extract – 1 teaspoon optional, for warmth
  • Oil or butter for cooking – as needed

Instructions
 

  • Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Break up any flour clumps so everything blends evenly.
  • Combine the wet ingredients. In a separate bowl or large measuring cup, whisk milk, egg, melted butter, and vanilla until smooth. Make sure the butter isn’t hot, or it may scramble the egg.
  • Bring the batter together. Pour the wet ingredients into the dry. Use a whisk or spatula to stir just until no big streaks of flour remain. Stop when it’s slightly lumpy—overmixing makes tough pancakes.
  • Rest the batter. Let it sit for 5–10 minutes. This gives the flour time to hydrate and the leaveners a head start, leading to fluffier pancakes.
  • Preheat your pan. Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. It’s ready when a drop of water skitters across the surface.
  • Portion and cook. Scoop 1/4 cup of batter per pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip gently and cook 1–2 minutes more, until golden and cooked through.
  • Keep warm and serve. Move cooked pancakes to a low oven (200°F/95°C) while you finish the batch. Serve with butter, maple syrup, fresh fruit, or yogurt.