The Best Pancakes Ever
Ingredients: all-purpose flour, whole wheat flour or rye flour, salt, baking powder, baking soda · 30 min cook time · 415kcal · ~₩5,150
Ingredients
125g all-purpose flour, 90g whole wheat flour or rye flour, 1tsp salt, to_taste baking powder, to_taste baking soda, to_taste eggs, 1tbsp honey, to_taste buttermilk, to_taste vanilla extract, to_taste butter
Instructions
1. Fluff up the all-purpose flour with a whisk, then dip and scoop to measure 125g (about 1 cup) and level off the top. You can substitute up to 3/4 cup of whole wheat or rye flour for some of the all-purpose flour.
2. Combine baking soda and baking powder as leaveners. Use half as much baking soda as baking powder.
3. Whisk eggs in an empty bowl before adding other liquid ingredients.
4. Add a little sweetener, such as honey (1 tablespoon) or sugar, to the eggs. This helps with the golden-brown color and crispness of the pancakes.
5. Add buttermilk to the egg mixture. If you don't have buttermilk, you can use a combination of plain yogurt and milk, whole milk with lemon juice or vinegar, or sour cream.
6. Add vanilla extract to the liquid mixture for flavor. You can also use lemon zest, orange zest, or cinnamon.
7. Melt butter for the batter. Ensure it's not hot when added to the mixture.
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