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The Fluffiest of all the Pancakes
I have been on the hunt for the perfect recipe for pancakes for years. I think I've finally found the one. It's the perfect blend of easy and tasty. Enjoy.
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups warm milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- *optional* blueberries, chocolate chips, bananas...whatever you want to add! I highly recommend adding rosemary into the batter for delicious rosemary pancakes.
Sift together dry flour, baking soda, salt and sugar. Repeat sifting process one time for a fluffier pancake. If you don't have a sifter, you can fake it by stirring it through a strainer, or whisking it in the bowl. Set aside.
In a separate bowl, beat egg and vanilla. Do not over beat the egg. Add melted butter and warm milk and mix. Add dry ingredients into the egg and combine until batter is almost smooth. Leave it just a little bit lumpy. This is where you can add your optional ingredients. If you have bananas, you might want to wait until they are on the griddle to add the banana slices onto the pancake directly. That way they don't get all smashed. Let batter sit for about 15 minutes. (You can also do this process the night before)
Heat your griddle over medium low heat. Spread butter evenly on griddle. Scoop batter onto griddle. This batter is thicker than most so you might have to spread it around with a spoon to get it flatter. If you prefer a thinner batter, add a little more milk. Cook until the bottom is golden brown and you can see little bubbles around the sides (about 4 min) and then flip and cook until the other side is golden. Pro tip: the first pancakes is always kind of weird because the heat isn't right yet or you put too much butter or whatever, so make that one really small and then you can eat that one while you cook the others.
Serve warm with your favorite toppings.