![]() When it’s hot, grease lightly with melted butter, flavorless oil or nonstick cooking spray. ![]() While it rests, heat your griddle or nonstick skillet over medium heat. Let homemade pancake batter rest for 5-10 minutes. If you overmix the batter, the pancakes will become tougher, so just stir until the flour is incorporated. Use a rubber spatula to gently stir them together until just combined. Once the wet ingredients are well combined, pour them directly into the flour mixture. Why? Because if you don’t mix the wet ingredients well, there will be ribbons of egg white in your pancakes. (These are your wet ingredients.) Whisk them together or stir them with a fork until everything is combined. ![]() In a small bowl, combine the milk, eggs, vanilla extract and oil. In a large bowl, measure out the dry ingredients-flour, baking powder, baking soda and salt. Toppings - maple syrup (or possibly Strawberry Syrup or Homemade Peach Compote), whipped cream, fresh fruit, chocolate chips and/or your favorite toppingsįirst, we’re going to make our homemade pancake batter.Flavorless oil - avocado vegetable or canola oil are perfect here! You can also use unsalted butter if that’s your jam, too.Vanilla extract - the real deal stuff brings all the flavors together.Eggs - these help bring the batter together.However, this recipe works with any cow’s milk (from whole to skim), as well as almond, cashew and coconut milk. Normally, we make them with whole milk because we always have that on hand. Milk - over the years, we’ve made this recipe with every type of milk available.If you only have finer salt, consider using a little less so your batter does not become too salty. ![]()
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