Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for greasing the pan
Special equipment needed:
- Non-stick griddle or skillet
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, beat the egg and then add the milk, melted butter, and vanilla extract. Mix until well combined.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat. Grease the pan with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the griddle or skillet. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
6. Flip the pancake and cook for an additional 1-2 minutes until golden brown.
7. Repeat with the remaining batter, greasing the pan as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Calories: 120 per pancake
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Almond milk or soy milk can be used instead of regular milk for a dairy-free option.
- Coconut sugar or honey can be used instead of granulated sugar for a natural sweetener.
Variations:
- Add blueberries, chocolate chips, or chopped nuts to the batter for additional flavor.
- Substitute the vanilla extract with cinnamon or pumpkin spice for a seasonal twist.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Add a dollop of whipped cream and fresh berries for a colorful and delicious presentation.
Garnishes:
Whipped cream, fresh berries, sliced bananas, chopped nuts, chocolate chips, and powdered sugar.
Pairings:
Maple syrup, honey, fruit preserves, whipped cream, and fresh fruit.
Suggested side dishes:
Bacon, sausage, scrambled eggs, and fresh fruit.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour at a time until the desired consistency is reached.
Food safety advice:
- Always wash your hands before handling food.
- Use a food thermometer to ensure the pancakes are cooked to an internal temperature of 165°F.
Food history:
Flapjacks, also known as pancakes, have been a popular breakfast food for centuries. The ancient Greeks and Romans enjoyed pancakes made with wheat flour, olive oil, honey, and curdled milk. In the United States, pancakes became a staple breakfast food in the 19th century.
Flavor profiles:
Classic flapjacks are sweet and buttery with a hint of vanilla.
Serving suggestions:
Serve flapjacks for breakfast or brunch with your favorite toppings and sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British
Taste: Sweet, Nutty, Buttery, Comforting