Fluffy Morning Delight: The Perfect Pancake

Ingredients:

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients:

• 1 ¼ cups (300ml) milk (whole milk is preferred, but you can use any type)
• 1 large egg
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract (optional)

Optional Add-ins:

• ½ cup of chocolate chips, blueberries, or sliced bananas (optional)

Toppings:

• Maple syrup
• Fresh fruits (e.g., berries, bananas)
• Whipped cream
• Butter

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Instructions:

1. Prepare the Dry Ingredients:

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Sifting helps to avoid lumps and ensures that the baking powder is evenly distributed throughout the flour.

2. Prepare the Wet Ingredients:

In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined. If you're adding any optional flavorings like vanilla, now is the time to incorporate them.

3. Combine Wet and Dry Ingredients:

Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir with a whisk or spatula until just combined. The batter should be slightly lumpy; overmixing will result in tough pancakes.

4. Rest the Batter (Optional but Recommended):

Let the batter rest for about 5 minutes. This helps the gluten relax and allows the baking powder to activate, which results in fluffier pancakes.

5. Heat the Pan:

Heat a large non-stick skillet or griddle over medium heat. If using a stovetop, set it to medium-low heat. Lightly grease the surface with a small amount of butter or oil.

6. Cook the Pancakes:

For each pancake, pour about ¼ cup of batter onto the heated skillet. If you're adding any mix-ins like chocolate chips or blueberries, sprinkle them onto the pancakes as they cook.

Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes. Carefully flip the pancake with a spatula and cook for another 1-2 minutes until the other side is golden brown.

7. Keep Pancakes Warm:

If you're making a large batch, keep the cooked pancakes warm in a 200°F (95°C) oven until all the batter is used.

8. Serve:

Serve the pancakes hot, stacked on a plate. Top with butter, a drizzle of maple syrup, fresh fruits, or any other toppings of your choice.

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Tips:

• Test the Heat: Before cooking the first pancake, test the heat of the skillet with a small drop of batter. If it sizzles gently, the pan is ready. If it burns, reduce the heat slightly.
• Don’t Overmix: It’s okay if there are a few lumps in the batter. Overmixing will develop the gluten in the flour, making the pancakes tougher.
• Adjust Consistency: If the batter is too thick, add a little more milk, a tablespoon at a time, until you reach the desired consistency.

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Variations:

• Buttermilk Pancakes: Substitute the milk with buttermilk for a tangier flavor and extra fluffy texture.
• Whole Wheat Pancakes: Replace half of the all-purpose flour with whole wheat flour for a healthier option.
• Vegan Pancakes: Use a plant-based milk (like almond or oat), replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use melted coconut oil instead of butter.

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🥞Enjoy Your Delicious, Homemade Pancakes🥞

Serving Size: 1 Pancake (Approx. 4 inches in diameter, using ¼ cup batter)

Pancakes Nutrition Chart (per 2 Medium Pancakes, 150g)

Nutrient	Amount per Serving	% Daily Value
Calories	300 kcal	15%
Total Fat	10 g	13%
- Saturated Fat	5 g	25%
- Trans Fat	0 g	0%
Cholesterol	70 mg	23%
Sodium	400 mg	17%
Total Carbohydrates	45 g	16%
- Dietary Fiber	1 g	4%
- Sugars	8 g	-
Protein	7 g	14%
Calcium	150 mg	12%
Iron	2 mg	11%
Vitamin A	300 IU	6%
Vitamin C	0 mg	0%