New York Times Fluffy Pancakes

These fluffy pancakes are a classic breakfast favorite, perfect for a leisurely weekend morning. They are light, airy, and can be customized with your favorite toppings.

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, nuts, or chocolate chips (optional, for topping)

Instructions

Step 1: Prepare the Dry Ingredients

1. 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

2. 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

3. 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. Overmixing can lead to tough pancakes.

Step 4: Preheat the Pan

4. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface. Allow the butter to melt and bubble, but not brown.

Step 5: Cook the Pancakes

5. 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.

6. Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.

Step 6: Keep Warm and Serve

7. Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining pancakes.

8. Serve the pancakes warm with maple syrup and your choice of toppings, such as fresh fruit, nuts, or chocolate chips.

Enjoy!

These pancakes are best enjoyed fresh off the griddle. They can also be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to a month. Reheat in a toaster or microwave before serving. Enjoy your delicious, fluffy pancakes!
“`