Pancake batter: Difference between revisions
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..." |
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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. | ||
Revision as of 23:36, 4 December 2023
- 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/