Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour, sifted
- 30 g sugar, granulated
- 12 g baking powder
- 3 g salt
Wet Ingredients
- 300 ml milk, room temperature
- 2 eggs, beaten
- 60 g unsalted butter, melted and cooled
- 5 ml vanilla extract
Cooking
- 15 ml vegetable oil
- 15 g unsalted butter
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until uniformly combined.
In a separate medium bowl, whisk the milk, beaten eggs, melted butter, and vanilla extract until emulsified.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until the flour is moistened. Do not overmix; the batter should remain lumpy.
Let the batter rest at room temperature for 10 minutes. This allows the flour to hydrate and the baking powder to activate.
Preheat a non-stick skillet or griddle over medium heat (approx 190°C/375°F). Lightly grease with a combination of oil and butter.
Pour about 60-80ml (1/3 cup) of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and pop, leaving small holes that stay open.
Flip carefully and cook the second side until golden brown and the center springs back when lightly pressed.
Transfer to a warm plate and serve immediately with butter and syrup.
Chef's Notes
- The most critical visual cue for flipping is not just bubbles forming, but bubbles popping and leaving a hole that stays open. This indicates the structure has set enough to flip without breaking.
- Resting the batter is not optional if you want tender pancakes. It allows the gluten strands to relax and the starch grains to swell.
- If using a cast iron skillet, preheat it slowly for at least 5-10 minutes to ensure even heat distribution and avoid hot spots.
- Wipe the pan between batches to prevent butter solids from burning and leaving black specks on subsequent pancakes.
Storage
Refrigerator: 2 days — Store leftover pancakes in airtight container. Batter can be stored for 12 hours.
Freezer: 2 months — Freeze separated by parchment paper.
Reheating: Reheat in a toaster for crisp edges or microwave for softness.
