**Introduction**
Follow this recipe and enter into the realm of soft, fluffy pancakes that will leave you salivating. They are perfect for a slow weekend breakfast or intimate brunch with family. They will melt in your mouth bringing sunshine to your day, leaving an aroma of freshly cooked pancakes in the kitchen.
**Ingredients**
– 1 cup of all-purpose flour
– 2 spoonfuls of sugar
– 2 teaspoonsfuls baking powder
– 1/2 teaspoonful salt
– A cupful of milk
– 2 spoons of melted butter
– One large egg
– Vanilla extract (optional)
**Instructions**
1. Mix flour, sugar, baking powder, and salt together well; put it in a big bowl.
2. Lightly beat egg in another bowl then add milk, melted butter and vanilla extract.
3. Combine wet ingredients with dry ones stirring only once. Do not overmix; there should be some lumps.
4. Cook the pancakes in a greased pan (or on a griddle) over medium heat.
5. To make each pancake pour onto the skillet ¼ cups of batter.
6. Cook until bubbles form on top and edges seem as though they are firming up before flipping to cook other side until golden brown too.
7. Add the remaining batter
8. Serve the warm pancakes along with your best-loved toppings like fresh berries, maple syrup or whipped cream.
**Hints for Success:**
– Mix in a moderate way so as to get light pancakes.
– To obtain golden brown pancakes, ensure that your skillet or griddle is hot enough.
– Add-ins and toppings are also good ways to make your pancake more tasty and exciting.
**Health Benefits:**
– This provides energy through carbohydrates.
– It also contains proteins obtained from eggs and milk used for muscle building and repair.
– Other important nutrients available in pancakes include calcium, vitamin D and iron among others.
**Nutritional Information:** (Per serving)
– Calories: 160
– Total Fat: 6g
– Saturated Fat: 3.5g
– Cholesterol: 45mg
-Sodium: 320mg
– Total Carbohydrates: 22g
– Dietary Fiber: 1g
– Sugars: 6g
– Protein :5g
**Variations and Substitutions**
-Brown flour can be replaced by white flour for healthy eating habits.
–Putting mashed bananas, blueberries, chocolate chips or crushed peanuts in it also can make this batter taste better and change its texture as well.
-A dairy-free option would be replacing milk, butter with almond milk and coconut oil respectively .
**Frequently Asked Questions (FAQs):**
1. Can I make the batter ahead of time?
Yes, you can make it earlier on keep it in the fridge until morning when you want to cook then give it a little stir before pouring into pan.
2. Can I freeze leftover pancakes?
Certainly! Cool pancakes fully, then place onto a baking sheet in one layer before freezing until solid. Once frozen, transfer to a resealable bag or container and freeze for up to two months. To reheat, just pop them into the toaster or microwave until heated.
