Recipe for Classic Pancakes, topped with all sorts of delicious sweet treats

2 cups All-Purpose Flour
2 3/4 teaspoons Baking Powder
1/2 teaspoon Coarse Salt
1 tablespoons Sugar
2 large Eggs, lightly beaten
1 teaspoon Vanilla Extract
1 tablespoon Unsalted Butter, melted plus more for serving
1 1/4 cups Milk
Vegetable Oil for greasing

Serve it with:
Unsalted Butter
Maple syrup

How to
Place a heat-proof serving platter into a warm oven, tuned to 100C.

Heat a griddle/skillet/nonstick pan over low-medium heat.

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

In another bowl mix wet ingredients; eggs, vanilla, melted unsalted butter, and milk. Add wet mixture to the dry mixture and mix until just combined. It is alright it the better is a bit lumpy.

Brush nonstick saute pan or the griddle with oil or butter and drop about 1/3 cup or for large pancakes 1/2 cup of the batter on the hot griddle/skillet/nonstick pan. Allow pancakes to cook until golden brown and bubbles begin to form on the surface. Flip and continue to cook until golden on the second side and cooked through, about a minute or two per side.

As the pancakes come out of the griddle/skillet/nonstick pan, place them on the warm platter in the oven until ready to serve.

Repeat with the remaining batter. Serve with butter, warm maple syrup and fruit.

TIP: You can add fruit on top of the pancakes and slightly push down into batter when you first add the batter to the hot pan/griddle

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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