These fluffy New York Times pancakes are a breakfast classic that will delight your family and friends. With a perfect balance of ingredients, they are light, airy, and incredibly satisfying. Serve them with maple syrup, fresh fruit, or your favorite toppings for a delicious start to your day.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or buttermilk for extra richness)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract (optional)
- Maple syrup, for serving
- Fresh fruit, for serving (optional)
Instructions
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
Step 2: Mix the Wet Ingredients
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using) until smooth. Make sure the melted butter is not too hot to avoid cooking the egg.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5-10 minutes. This allows the baking powder to activate and will result in fluffier pancakes.
Step 4: Preheat the Pan
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan and let it melt, coating the surface evenly.
Step 5: Cook the Pancakes
- For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 6: Keep Warm
- If making multiple pancakes, you can keep them warm in a preheated oven at 200°F (95°C) while you finish cooking the rest.
Step 7: Serve
- Serve the pancakes warm with maple syrup and your choice of fresh fruit. Enjoy your delicious New York Times pancakes!
Tips
- For extra fluffy pancakes, separate the egg and beat the egg white until stiff peaks form. Fold the beaten egg white into the batter just before cooking.
- Experiment with add-ins like chocolate chips, blueberries, or nuts for a fun twist on the classic recipe.
Enjoy your breakfast!
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