Fluffy Pancakes
Super simple, but so delicious for a perfect breakfast! This recipe is adapted from Pinch of Yum and NYT Cooking.
5 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 316 |
| Fat: | 3 g |
| Carbohydrates: | 57 g |
| Protein: | 11 g |
| Cholesterol: | 13 g |
| Sodium: | 960 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Calculated per serving. | |
Serves: 2
Ingredients
- 0.75 cup0.75 cup0.75 cup Milk
- 2 Tbsp2 Tbsp2 Tbsp distilled White Vinegar
- 111 Egg
- 1 cup1 cup1 cup All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- .25 tsp.25 tsp.25 tsp Sea Salt
- Unsalted Butter
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl, add milk and vinegar. Let sit for one minute.
- Add egg, followed by sugar, all purpose flour, baking powder, baking soda, and salt. Whisk vigorously to combine.
- Heat a large nonstick skillet over medium heat. Generously add butter or spray oil onto pan to prevent sticking.
- Once hot, pour in 1/2 cup of batter to center of pan. Let sit for about 2 minutes, until bottom is set. Flip and repeat on other side.
- Repeat until all batter is used.
Add a Note
My Notes:
About This Recipe
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Free Vegetarian
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