Pancakes
Serves 4
Classic American pancakes made with the muffin method—dry ingredients whisked separately, then folded into wet ingredients for a fluffy breakfast.
| prepMelt 2 tablespoons butter, covered, 15 seconds at a time | ||||
| 156 g all-purpose flour | Whisk flour, sugar, baking powder & salt | Fold wet into dry until just combined | Heat griddle, grease with butter | Pour 1/4 cup batter per pancake, cook until bubbles appear & bottom is golden, flip & cook 1 min more, per batch |
| 21 g granulated white sugar | ||||
| 2 g baking powder | ||||
| 1/2 teaspoon salt | ||||
| 227 ml milk, room temperature | Whisk milk, egg, butter & vanilla | |||
| 1 large egg, room temperature | ||||
| 28 g butter, melted | ||||
| 1 teaspoon vanilla extract (optional) | ||||
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