Makes about 10 pancakes. Thinner and lighter than 1.0
Eggs and milk should be at room temp
Ingredients
Dry Mix:
- 250 grams flour (1 and 1/2 cups)
- 30 grams sugar (3 tablespoons)
- 20 grams baking powder (1 tablespoon)
- 5 grams salt (1 teaspoon)
Wet Mix:
- 2 large eggs
- 1 cup milk or oat milk
- 1/2 cup of heavy cream or additional milk
- ≥4 tablespoons of butter melted and cooled
- 1/2 teaspoon vanilla extract
Extras: Chocolate chips or fruit
Directions
1. Mix the dry
In a large bowl whisk together the dry ingredients and set aside.
2. Mix the wet and combine with the dry
Beat the eggs in a bowl. Add the milk and vanilla extract. Add the butter while stirring the mixture to prevent the butter from solidifying into a blob.
Pour the wet into the dry and mix until just combined. Let the batter rest for 15 minutes while warming up the pans. Letting the batter rest for too long will result in a batter that is too thick.
3. Baking
Grease the pans with a small amount of butter. Pour 1/3 cup of batter into a pan. If you are using extras, now is the time to add 3-5 extras to the pancakes. Cover the chocolate chips or pieces fruit with additional batter. Bake on oneside until the bubbles coming up through the pancake set and no longer close.
Flip the pancake and bake until the pancake domes and the bottom is browned. Remove the pancake from the pan and cool on a wire rack.
Finished Pancakes
