I’m not breakfast person, but I usually try to make an effort to eat something. It’s usually something simple. Like oatmeal, yogurt and granola, or toast. It’s rare when I make pancakes, but when I do, it’s because I have a craving. I feel guilty saying this, but I’ve always used boxed pancake mix for two reasons.
1.) I’ve tried many pancake recipes, but they never turned out great. Just hard, dense, plain, and flavorless.
2.) I felt like it was impossible to make fluffy and good tasting pancakes like the one’s from a diner or pancake house.
Last summer I came across a pancake recipe and of course I was skeptical; however, I decided to make the pancakes anyways. Out of all the recipes I tried so far these are the best pancakes I’ve tasted. No more box pancake mix and the search is finally over.
-Shift dry ingredients
-Butter, milk, egg should be at room temperature
Slightly Tweaked from All Recipes
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1 1/4 cups milk
3 tbsp melted butter
1 tsp vanilla extract (optional)
In a bowl, combine flour, baking powder, salt, and sugar. In an another bowl whisk milk, egg, butter, and vanilla extract together. Pour the wet ingredients into the dry ingredients and mix well. Do not over mix.
Heat an oiled griddle on medium heat and pour 1/4 cup of batter for each pancakes. Brown on both sides and serve hot.