Pro Tips for Pancakes
Ingredients: All-purpose flour, Sugar, Salt, Baking soda, Baking powder · 20 min cook time · 300kcal · ₩11,100
Ingredients
1.5cup All-purpose flour, 2tbsp Sugar, 0.5tsp Salt, 0.5tsp Baking soda, 1.5tsp Baking powder, 2large Eggs, 2tbsp Vegetable oil, 1tsp Vanilla extract, 1.25cup Whole milk, 1stick Butter, 1tbsp Honey, 0.25tsp Almond extract, 2tsp Orange zest, 1cup Whole wheat flour, 1tsp Baking powder, 1cup Cottage cheese, 0.5cup Rolled oats, 0.5cup Maple syrup, 0.25cup Seedless raspberry jam, 0.25cup Greek yogurt
Instructions
1. Combine all-purpose flour, sugar, salt, baking soda, and baking powder in a bowl. Whisk until uniform.
2. Whisk eggs and vegetable oil together until well combined. Stir in vanilla extract and whole milk.
3. Pour the wet ingredients into the dry ingredients. Mix lightly, leaving small clumps of flour (about 1/4 inch) to avoid overmixing.
4. Let the batter rest for 10 minutes. This allows the flour to fully hydrate and the batter to thicken, resulting in taller, fluffier pancakes.
5. Heat a skillet over medium-low heat. Add a tiny bit of oil and wipe out any excess with a paper towel for even browning.
6. Drop a tablespoon of batter into the skillet as a test. Cook for 1 minute, then flip to check browning. Adjust heat if necessary.
7. Using a 1/4 cup scoop or #16 scoop, drop batter onto the skillet. Gently spread each pancake to about 4 inches in diameter.
8. Cook pancakes for 2-3 minutes on the first side. Flip when the edges are set and the color is good underneath. Use a quick, rotational flip motion.
9. Cook for another 1-2 minutes on the second side until golden brown. Remove from skillet and serve with desired toppings.
10. For orange almond butter, melt 2 tablespoons of butter. Add the remaining butter (cut into 1/4 inch pieces), honey, salt, almond extract, and orange zest. Whisk until smooth.
11. For high-protein pancakes, combine cottage cheese, eggs, rolled oats, melted butter, sugar, vanilla, and salt in a blender. Blend for 1 minute, scraping down the sides halfway through.
12. Pour the wet mixture into a bowl with whole wheat flour and baking powder. Whisk until just combined, being careful not to overmix.
13. Heat a griddle to 325-365°F (163-185°C). Drop 1/4 cup scoops of batter onto the griddle, spreading slightly. Cook until edges are set and golden brown, then flip.
14. For raspberry jam topping, warm seedless raspberry jam in the microwave and stir. For Greek yogurt topping, stir until glossy.
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