Fluffy Pancakes

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 cup all purpose flour

1 T granulated sugar

2 teaspoons baking powder

1/8 teaspoon baking soda

1/4 teaspoon sea salt

220 ml (7 oz) milk

1 T butter

1 teaspoons pure vanilla extract

1 large egg

Directions

Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.

Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).

Set the batter aside and allow to rest while heating up your pan or griddle.

Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.

When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.

Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Notes

Next time try 1/2 c flour + 1/2 c almond flour