MIRIAM’S PANCAKES

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VIBES: Eddie Hazel “Frantic Moment” J Dilla “Track 23”

INGREDIENTS:

  • 2 cups all purpose | plain flour
  • 1/4 cup granulated sugar or sweetener
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (plus up to 1/4 cup extra if needed)
  • 1/4 cup butter , melted and slightly cooled
  • 2 teaspoons pure vanilla extract
  • 1 large egg (room temperature)
  • Neutral oil for pan
  • Maple Syrup, Honey or Berries for serving.

DIRECTIONS:

Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, 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 – a few lumps are ok.

The batter will be thick and creamy in consistency. If it is too thick and will not pour easily, add a few more Tbsp of milk.

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 brush with a little neutral oil to lightly grease pan. Pour ¼ cup of batter onto the griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup or desired toppings.

 

 

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