These elastic pancakes are fluffy, tender, and have a delightful chewiness that makes them a perfect breakfast treat. They are easy to make and can be customized with your favorite toppings. Enjoy them with syrup, fresh fruit, or a dollop of yogurt!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional toppings: Maple syrup, fresh berries, sliced bananas, whipped cream, or yogurt
Instructions
Step 1: Prepare the Dry Ingredients
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In a large mixing bowl, whisk together the all-purpose 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
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In a separate bowl, combine the milk, egg, vegetable oil (or melted butter), and vanilla extract. Whisk until the mixture is smooth and the egg is fully incorporated.
Step 3: Combine Wet and Dry Ingredients
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Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
Step 4: Preheat the Pan
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Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of oil or butter. Allow the pan to heat for a few minutes.
Step 5: Cook the Pancakes
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Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown.
Step 6: Keep Warm and Serve
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Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining pancakes.
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Serve the pancakes warm with your choice of toppings such as maple syrup, fresh berries, sliced bananas, whipped cream, or yogurt.
Tips:
- For extra elasticity, you can let the batter rest for about 10 minutes before cooking. This allows the gluten to relax and can result
