Last year in September, I shared the “perfect” way to make pancakes. I was wrong. Though the pancakes were good, they were never consistent. Sometimes the batter was to thin, sometimes too thick, and many times rubbery. That cannot happen. Suddenly I have reinvented the “Perfect Pancake” to create the Real Perfect Pancake. No mess up guaranteed. Now you really can recreate it with your own unique touch filled with endless possibilities.
- 1 cup of all purpose flour (unbleached)
- 1/2 tbsp of baking powder
- 1/2 tbsp of baking soda
- 1 tbsp of brown sugar (light or dark)
- 1/2 tbsp of granulated sugar (or honey)
- a pinch of salt
- 1 egg
- a drop vanilla extract
- 1 cup of milk
- 1 tbsp of melted butter (plus more for the pan or use nonstick cooking spray for pan).
STEP 1) Pre-heat nonstick pan to medium heat. Then Pre-heat oven to 200 degrees.
STEP 2) In a large bowl, mix together flour, baking powder, baking soda, sugars and salt.
STEP 3) Gradually combine egg, vanilla extract, milk and melted butter into the dry mixture. Be sure not to over-mix.
STEP 4) Add Butter or nonstick cooking spray to the pan (if using butter only use enough to grease the pan. Whip any excess oil out of the pan).
STEP 5) Pour 1/3 cup of batter into pan. Once pancakes are filled with bubbles and the bottom is golden brown flip over and cook the other side until golden brown.
STEP 6) Place finished pancakes on a baking sheet in the oven to keep warm until all pancakes are finished.
- Freeze leftover instead of refrigerating, then microwave until warm or bake at 350 degrees until warm.