Simple egg, milk, and flour pancakes with a tender texture, ideal when you want a no-leavening batter.
By mansi
Servings
4
1 cup All-purpose flour
1 cup Whole milk
2 piece Egg
2 tbsp Unsalted butter
0.25 tsp Salt
1 tbsp Granulated sugar
0.5 tsp Vanilla extract
1 tbsp Unsalted butter (for frying)
Calories
303 kcal
Protein
8g
Carbs
41g
Fat
12g
Fiber
2g
Sugar
6g
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Make the Batter
1. Melt the butter in a small saucepan or microwave and set aside to cool slightly. In a large bowl, whisk together the flour, sugar, and salt.
3. Pour the wet ingredients into the flour mixture and whisk until a smooth, lump-free batter forms. Let the batter rest for 10 minutes at room temperature — this relaxes the gluten for a more tender pancake.
Cook the Pancakes
4. Heat a non-stick or cast iron skillet over medium heat. Add a small knob of the frying butter and swirl to coat the pan. The butter should foam gently but not brown.
1 tbsp Unsalted butter (for frying)
5. Pour a small ladleful of batter (about 3–4 tbsp) into the centre of the pan and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even round. Cook for 60–90 seconds until the edges look set and the underside is pale golden.
6. Flip the pancake using a thin spatula and cook for a further 30–45 seconds until lightly golden on the second side. Transfer to a plate and repeat with the remaining batter, adding a little more butter to the pan as needed between pancakes.
1 tbsp Unsalted butter (for frying)
Serve
7. Serve the pancakes warm, stacked or folded into quarters, with your choice of toppings such as maple syrup, fresh berries, jam, or a squeeze of lemon and a dusting of sugar.
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By mansi
