Description
Maple-laden old-fashioned pancakes deliver a nostalgic breakfast experience that whispers comfort and classic American cooking. Fluffy golden circles promise a delightful morning meal you’ll savor with pure maple syrup and childhood memories.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup (120 g) all-purpose flour
- 2 tablespoons (30 g) sugar
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 1/4 teaspoon (1.25 g) salt
Wet Ingredients:
- 1 cup (240 ml) milk
- 1 egg
- 2 tablespoons (30 ml) melted butter
Optional Flavoring:
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Gather all necessary dry ingredients in a spacious mixing vessel, thoroughly integrating flour, sugar, leavening agents, and seasoning through a vigorous whisking motion.
- Create a separate mixture by combining liquid elements – milk, egg, liquefied butter, and aromatic vanilla – ensuring uniform blending.
- Delicately merge wet and dry components, using gentle circular motions until barely incorporated; resist overzealous stirring to maintain pancake tenderness.
- Prepare cooking surface by warming a non-stick skillet over moderate temperature, applying a gossamer layer of butter or neutral oil.
- Carefully dispense batter onto heated surface using a precise quarter-cup measure, allowing mixture to spread naturally.
- Monitor pancake’s surface for telltale bubble formation, signaling optimal moment for transformation; gently flip using a wide spatula.
- Continue cooking opposite side until achieving a golden-bronze hue, reflecting perfect caramelization and delectable texture.
- Repeat process with remaining batter, maintaining consistent temperature and technique.
- Transfer completed pancakes to a warmed serving platter, presenting alongside preferred accompaniments like maple syrup, fresh berries, or whipped cream.
Notes
- Prevent tough pancakes by mixing ingredients just until combined, stopping when small lumps remain.
- Swap white flour with whole wheat or gluten-free alternatives for dietary variations.
- Rest batter for 5-10 minutes before cooking to help flour absorb liquid and create fluffier texture.
- Use buttermilk instead of regular milk for tangier, more tender pancakes with enhanced rise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg