Light, golden, and irresistibly fluffy\u2014the perfect breakfast treat!<\/p>\n
Ingredientes
\n1 \u00bd tazas de harina para todo uso<\/p>\n
2 \u00bd tsp baking powder (for maximum fluffiness!)<\/p>\n
\u00bd tsp salt<\/p>\n
1 tbsp sugar (adjust to taste)<\/p>\n
1 \u00bc cups milk (dairy or plant-based)<\/p>\n
1 large egg<\/p>\n
3 tbsp melted butter or neutral oil (plus extra for greasing)<\/p>\n
2 tsp vanilla extract (optional but recommended)<\/p>\n
Instrucciones
\nCONTINUE READING NEXT PAGE<\/p>\n
Prep the dry ingredients:
\nIn a large bowl, whisk together the flour, baking powder, salt, and sugar.<\/p>\n
Mix the wet ingredients:
\nIn another bowl, beat the egg, then add the milk, melted butter\/oil, and vanilla. Whisk until smooth.<\/p>\n
Combine gently:
\nPour the wet mixture into the dry ingredients. Stir just until combined\u2014a few lumps are okay! Overmixing = tough pancakes.<\/p>\n
Rest the batter (secret tip!):
\nLet the batter sit for 5\u201310 minutes while you preheat your griddle or pan. This ensures fluffy results.<\/p>\n
Cook to perfection:<\/p>\n
Heat a nonstick pan or griddle over medium-low heat (or 375\u00b0F for electric). Lightly grease with butter or oil.<\/p>\n
Pour \u00bc cup batter per pancake. Cook until bubbles form on top and edges look set (~2\u20133 minutes).<\/p>\n
Flip and cook another 1\u20132 minutes until golden brown.<\/p>\n
Serve warm:
\nStack high with maple syrup, fresh fruit, whipped cream, or your favorite toppings!<\/p>\n
Pro Tips
\nExtra fluffy? Separate the egg\u2014beat the white to soft peaks and fold it in last!<\/p>\n
Crispy edges? Use butter in the pan.<\/p>\n
Keep warm? Place cooked pancakes on a baking sheet in a 200\u00b0F oven while finishing batches.<\/p>\n
Enjoy your cloud-like pancakes! \ud83d\ude0a<\/p>\n\n