By Illia Denysevych
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 2 tablespoons of baking powder, 2 tablespoons of sugar, and 0.5 teaspoons of salt until well combined.
In another bowl, whisk together 1.25 cups of milk, 1 large egg, and 1 teaspoon of vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
Melt 2 tablespoons of butter and fold it into the pancake batter.
Preheat a non-stick skillet or griddle over medium heat, and add 2 tablespoons of additional butter or oil to coat the surface.
Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.
Repeat until all the batter is used, adding more butter or oil to the skillet as needed. Serve the pancakes warm, topped with mixed berries and additional syrup or butter as desired.
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By Illia Denysevych
This recipe is ready in 30 minutes and features all-purpose flour, baking powder, sugar and other delicious ingredients. Contains 350 calories total.
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 2 tablespoons of baking powder, 2 tablespoons of sugar, and 0.5 teaspoons of salt until well combined.
In another bowl, whisk together 1.25 cups of milk, 1 large egg, and 1 teaspoon of vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
Melt 2 tablespoons of butter and fold it into the pancake batter.
Preheat a non-stick skillet or griddle over medium heat, and add 2 tablespoons of additional butter or oil to coat the surface.
Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.
Repeat until all the batter is used, adding more butter or oil to the skillet as needed. Serve the pancakes warm, topped with mixed berries and additional syrup or butter as desired.
Calories per Serving: 350
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