Hi, For me, weekends means pancakes and French toast. And I believe that weekend breakfast should be simple and ‘sans souci’ (without worries). Here goes ‘the joy for two’ any morning.
- 1 cup all-purpose flour (124g)
- 1½ teaspoons baking powder (7.5ml)
- ¼ cup granulated sugar (50g)
- Pinch salt
- 1 egg
- 1 teaspoon pure vanilla extract (5ml)
- 2 tablespoons unsalted butter, melted (25g)
- ½ cup whole milk (120ml)
- 1. In a large bowl sift in flour and baking powder with a sieve.
- 2. Stir in sugar and salt.
- 3. Make a well in the center of the flour and add in egg, vanilla extract, and milk. Then whisk until combined.
- 4. Pour in melted butter slowly while whisking. Then stir until the batter is smooth.
- 5. Melt butter on the pan on high heat. Then turn the heat down to medium and pour a half ladle of batter. Cook for 1 to 2 minutes or until the bubbles rise. Bubbles mean that the baking powder has activated. Flip the pancake over with a palette knife and cook for another 1 to 2 minutes. The key of making pancakes is cooking without burning the surface.
- 6. Serve the pancakes when hot with maple syrup and butter.
Stack the pancakes on a hot plate to keep them warm when cooking.
If you want fancier pancakes, put a few slices of bananas or raisins over the top of the pancakes just after pouring the batter on the frying pan.
Pancakes can be perfectly accompanied also with honey, fruit jams, sweetened whipped cream, chocolate syrup, and fresh fruits such as bananas, blueberries, and strawberries.