Pancake batter - Revision history

Jennifer at 23:37, 4 December 2023

2023-12-04T23:37:03Z

← Older revision		Revision as of 23:37, 4 December 2023
Line 23:		Line 23:


	''Original recipe found at ~~https://~~shop.kpkitchen.eu/''		''Original recipe found at shop.kpkitchen.eu''

	[[category:Breakfast]]		[[category:Breakfast]]

Jennifer at 23:36, 4 December 2023

2023-12-04T23:36:45Z

← Older revision		Revision as of 23:36, 4 December 2023
Line 11:		Line 11:

	In a large bowl, add the flour, sugar, salt, baking powder, and whisk to combine.		In a large bowl, add the flour, sugar, salt, baking powder, and whisk to combine.

	In a liquid measuring cup, add the milk, melted butter, vanilla extract, and egg and whisk to combine.		In a liquid measuring cup, add the milk, melted butter, vanilla extract, and egg and whisk to combine.

	Add the milk mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Be sure not to overmix.		Add the milk mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Be sure not to overmix.

	Let the batter rest for 15-30 minutes at room temperature.		Let the batter rest for 15-30 minutes at room temperature.

	Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and 1 cup of batter to the pan.		Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and 1 cup of batter to the pan.

	Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.		Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

Jennifer: Created page with "1 ¼ cups all-purpose flour ¼ cup sugar 1/2 teaspoons salt 2 teaspoon baking powder 1 ¼ cups milk, room temperature ¼ cup unsalted butter, melted 1 egg 1 teaspoon vanilla extract *1 tablespoon unsalted butter In a large bowl, add the flour, sugar, salt, baking powder, and whisk to combine. In a liquid measuring cup, add the milk, melted butter, vanilla extract, and egg and whisk to combine. Add the milk mixture to the dry ingredients and gently fold with a r..."

2023-12-04T23:36:30Z

Created page with "*1 ¼ cups all-purpose flour *¼ cup sugar *1/2 teaspoons salt *2 teaspoon baking powder *1 ¼ cups milk, room temperature *¼ cup unsalted butter, melted *1 egg *1 teaspoon vanilla extract *1 tablespoon unsalted butter In a large bowl, add the flour, sugar, salt, baking powder, and whisk to combine. In a liquid measuring cup, add the milk, melted butter, vanilla extract, and egg and whisk to combine. Add the milk mixture to the dry ingredients and gently fold with a r..."

New page

*1 ¼ cups all-purpose flour
*¼ cup sugar
*1/2 teaspoons salt
*2 teaspoon baking powder
*1 ¼ cups milk, room temperature
*¼ cup unsalted butter, melted
*1 egg
*1 teaspoon vanilla extract
*1 tablespoon unsalted butter

In a large bowl, add the flour, sugar, salt, baking powder, and whisk to combine.
In a liquid measuring cup, add the milk, melted butter, vanilla extract, and egg and whisk to combine.
Add the milk mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Be sure not to overmix.
Let the batter rest for 15-30 minutes at room temperature.
Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and 1 cup of batter to the pan.
Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

''Original recipe found at https://shop.kpkitchen.eu/''

[[category:Breakfast]]