Pancake Recipe For 2
Ingredients
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk dairy or plant based
- 1 large egg
- 2 tablespoons melted butter plus more for cooking
- 1/2 teaspoon vanilla extract optional
Optional Toppings:
- Maple syrup
- Fresh berries
- Sliced bananas
- Whipped cream
- Butter
Instructions
1. Mix Dry Ingredients:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Combine Wet Ingredients:
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
3. Prepare the Batter:
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. The batter should be slightly lumpy, avoid overmixing.
4. Preheat the Skillet:
- Heat a non stick skillet or griddle over medium heat. Add a small pat of butter or lightly coat with cooking spray.
5. Cook the Pancakes:
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
6. Serve:
- Transfer the pancakes to a plate and add your favorite toppings such as maple syrup, fresh berries, or a sprinkle of powdered sugar.
Notes
- Add Ins: You can add a handful of chocolate chips, blueberries, or a pinch of cinnamon to the batter for extra flavor.
- Storage Tip: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or toaster.
- Serving Suggestion: Pair with a glass of orange juice or a cup of coffee for a perfect breakfast for two.
