I have a secret to tell you.
It’s kind of embarrassing.
I’m not very good at making pancakes.
Countless failures have left me with many piles of pancakes that are both burnt and raw at the same time.
Yes, I know I’ve made them before for this blog, but didn’t quite turn out right. The middle is always just a little underdone, which means certain younger siblings won’t eat them. Thus the large pile.
But when this weekend rolled around, I was determined to make perfect pancakes.
Light, fluffy, golden brown, cooked-all-the-way-through pancakes.
I have to say, this recipe was a complete success. The recipe is pretty much fool-proof, and will give you super delicious pancakes every time. The vanilla gives the pancakes an almost cake-like flavor, while the baking powder makes them unbelievably fluffy and light.
Better yet, they were completely cooked! Yay 🙂
If you’re in the mood for something a little more interesting, you can add 1/4-1/2 cup of chocolate chips, peanut butter chips, cinnamon chips, sliced strawberries, shredded apple, or blueberries. Don’t be afraid to experiment!
Adapted from All Recipes
1 cup of all-purpose flour
2 tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon of salt
1 egg, lightly beaten
1 teaspoon of vanilla extract
1 cup of milk
2 tablespoons of vegetable oil
Butter, for frying
In a bowl, mix together the flour, sugar, baking powder, and salt. Pour in the egg, vanilla extract, milk, and vegetable oil, and stir until the batter is smooth.
Heat a medium frying pan over medium-low heat. Add 1 tablespoon of butter and swirl to coat pan. Pour small circles of batter into the pan. There should be room for 2 or 3. Cook until bubble start to appear on top, then flip. Once the other side is brown, remove from heat. Repeat with the rest of the batter. Drizzle with pumpkin syrup, raspberry jam, or maple syrup, top with whipped cream, and enjoy!
This is a great way to wake yourself up in the morning, and an added bonus – they’re nice and warm on cold days 🙂