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Prep Time15 Mins
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Cook Time20 Mins
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Serving6
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Indulge in the rich and fluffy texture of Richard Walker’s famous pancakes. Perfect for a weekend brunch, these pancakes are a delightful balance of sweetness and warmth, served with your favorite toppings!
Ingredients
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs and then mix in the milk and vanilla extract until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently to combine. Be careful not to overmix; a few lumps are okay.
Heat a griddle or non-stick skillet over medium heat. Melt a tablespoon of butter in the skillet.
Pour about ¼ cup of the pancake batter onto the heated skillet. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter, adding more butter to the skillet as needed.
Conclusion
Tips:Top these delicious pancakes with fresh berries, maple syrup, whipped cream, or your favorite fruit compote for added flavor. You can also mix in chocolate chips or nuts directly into the batter for an extra special treat! These pancakes are best served immediately, but leftovers can be stored in the refrigerator for up to 2 days and reheated before serving. Enjoy!
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