By Ebenezer Obiri
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Heat a non-stick skillet or griddle over medium heat and lightly coat with vegetable 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 the pancakes and cook the other side until golden brown, about 1-2 minutes more.
Repeat with the remaining batter, adding more oil if necessary, until all pancakes are cooked.
Serve hot with your favorite toppings such as maple syrup, fresh berries, or powdered sugar.
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This Breakfast Vegetarian recipe is ready in 20 minutes and features All-purpose flour, Baking powder, Salt and other delicious ingredients. Contains 220 calories total.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Heat a non-stick skillet or griddle over medium heat and lightly coat with vegetable 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 the pancakes and cook the other side until golden brown, about 1-2 minutes more.
Repeat with the remaining batter, adding more oil if necessary, until all pancakes are cooked.
Serve hot with your favorite toppings such as maple syrup, fresh berries, or powdered sugar.
Calories per Serving: 220
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