Sunday-morning pancakes
A slow morning, a warm pan, and a stack worth getting out of bed for. These pancakes use everyday pantry ingredients and leave plenty of room for your favorite toppings.
What you'll need
- 1½ cups (190 g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp fine salt
- 1¼ cups (300 ml) milk
- 1 large egg
- 3 tbsp (42 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- Butter or neutral oil, for the pan
- Maple syrup and blueberries, to serve
Let's make it
- Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Bring the batter together.
In another bowl, whisk the milk, egg, melted butter, and vanilla. Pour into the dry ingredients and fold gently until no dry flour remains. A few lumps are welcome. Let the batter rest for 5 minutes.
- Warm the pan.
Heat a nonstick skillet or griddle over medium-low heat. Lightly brush with butter or oil. A small drop of batter should sizzle gently, without browning immediately.
- Flip when they are ready.
Pour about ¼ cup of batter per pancake, leaving space between them. Cook for 2–3 minutes, until bubbles appear and the edges look set. Flip and cook for 1–2 minutes more, until golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
- Make a morning of it.
Serve warm with maple syrup and blueberries. This batch makes about 12 pancakes, depending on how generously you pour.
A little kitchen wisdom
Resist pressing down after you flip. All those little air pockets are what make a pancake fluffy.