Easy and delicious! A portion of soft and fluffy pancakes is often our go-to breakfast. What astonishes me is the extent to which a dish can be customized as pancakes surprisingly go well with any fruit and topping from sweet to savory or both!
This recipe might be your catch at fluffy pancakes for every occasion. One magic trick, grab some vinegar; and no they wont smell like it!
A serving of pancakes renders good amount of protein and carbohydrates necessary for providing energy to the brain like a good breakfast. However, the condiments can lead to more fat and sugar content that can be avoided.
All purpose flour- 1 cup
Powdered Sugar- 2 tablespoon
Baking powder- 1/2 teaspoon
Baking soda- 1/4 teaspoon
Milk- 3/4 cup
White vinegar- 1 tablespoon
Vanilla essence- 1 teaspoon
Salted butter(melted)- 1 and 1/2 tablespoon
Prep Time: 10-15 min
Cooking Time: 20 min
1. In a medium size bowl pour milk, add vinegar and let it stay. (5 mins later, expect it to be of a curd-like consistency).
2. Meanwhile in a large bowl mix all the dry ingredients.
3. Going back to the medium bowl, break in the egg and add butter, mixing thoroughly.
4. Gradually pour the wet ingredients into the large bowl, mixing swiftly to avoid any lumps.
5. Drop in the vanilla essence and mix well.
6. This batter should be slightly thicker than cake batter. Feel free to add a spoonful of milk if the need be.
1. Heat a non-stick pan, spray some oil and wipe with a clean kitchen towel.
2. Keeping the flame low, pour in a tablespoon of batter.(After few seconds of receiving heat, bubbles must appear on the surface of your future pancake hinting at fluffiness).
3. Cook both sides for under a minute each achieving a golden brown finish. (The pancake must have risen about 1/2 an inch).
And my friend, you’re done!
Customize these pancakes according to your mood. I like them best with some fresh blueberries and strawberries!
1. Avoid over-mixing the batter. Slightly fold it to remove lumps if any. Over-mixing might harm the air building up and your pancakes wouldn’t be as fluffy.
2. You can also substitute the egg by soaked flax seeds or chia seeds for binding!