Sweet pancakes I are a fluffy, classic breakfast dish. Combine basic pantry ingredients, cook on a skillet and serve with your favorite toppings.
Sweet pancakes I are a fluffy, classic breakfast dish. Combine basic pantry ingredients, cook on a skillet and serve with your favorite toppings.
Combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder and 1/2 teaspoon of salt. Stir until evenly mixed.
(Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)
In a separate bowl, whisk 1 cup of milk, 1 large egg, 2 tablespoons of melted unsalted butter and 1 teaspoon of vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula. Mix until just combined; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
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. Flip and cook for 1-2 minutes until golden brown.
Stack the pancakes on a plate and top with (your choice of) maple syrup, fresh berries or powdered sugar. Serve immediately.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Helpful Tools:
Mixing bowl, whisk, non-stick skillet, spatula
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