Perfect Fluffy Pancakes Recipe Dinner, then Dessert from dinnerthendessert.com
Introduction
Pancakes are a favorite breakfast food for many people. They are easy to make, delicious, and can be customized to suit your taste. However, not all pancake recipes are created equal. Some turn out too thick, dry, or rubbery. In this article, we will share a recipe for perfect pancakes that are fluffy, light, and flavorful.
Ingredients
To make perfect pancakes, you will need the following ingredients: - 1 1/2 cups all-purpose flour - 3 1/2 teaspoons baking powder - 1 teaspoon salt - 1 tablespoon white sugar - 1 1/4 cups milk - 1 egg - 3 tablespoons butter, melted
Flour
Use all-purpose flour for this recipe. It has the right amount of protein to give the pancakes structure without making them tough.
Baking Powder
Baking powder is what makes the pancakes rise and become fluffy. Use fresh baking powder that hasn't expired for best results.
Salt
Salt enhances the flavor of the pancakes and helps bring out the sweetness.
Sugar
Sugar adds sweetness to the pancakes and helps them brown evenly.
Milk
Milk adds moisture to the pancakes and makes them tender. You can use any type of milk you prefer, such as whole milk, skim milk, or almond milk.
Egg
Eggs help bind the ingredients together and provide structure to the pancakes.
Butter
Butter adds flavor to the pancakes and helps prevent them from sticking to the pan.
Instructions
Follow these steps to make perfect pancakes: 1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. 2. In a separate bowl, whisk together the milk, egg, and melted butter. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter, as it will make the pancakes tough. 4. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan to prevent sticking. 5. Use a 1/4 cup measuring cup to scoop the batter onto the pan. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake. 6. Flip the pancake over and cook for an additional 1-2 minutes, or until golden brown. 7. Repeat with the remaining batter, adding more butter or oil to the pan as needed. 8. Serve the pancakes hot with your favorite toppings, such as syrup, fruit, or whipped cream.
Nutrition
This recipe makes about 12 pancakes, depending on the size. Each pancake has approximately: - 120 calories - 4 grams of fat - 18 grams of carbohydrates - 2 grams of protein - 1 gram of fiber - 4 grams of sugar - 350 milligrams of sodium
Calories
The calorie count for these pancakes is relatively low, making them a good choice for a breakfast that won't weigh you down.
Fat
The fat content in these pancakes comes from the butter and egg. You can reduce the fat by using a non-stick cooking spray instead of butter, or by using a lower-fat milk.
Carbohydrates
The majority of the calories in these pancakes come from carbohydrates. You can reduce the carb count by using a sugar substitute instead of white sugar, or by using a gluten-free flour blend.
Protein
These pancakes are not a significant source of protein. You can increase the protein by adding nuts, seeds, or protein powder to the batter.
Fiber
Fiber is important for digestion and can help keep you feeling full. You can increase the fiber by using whole wheat flour instead of all-purpose flour.
Sugar
The sugar content in these pancakes comes from the small amount of white sugar used in the batter. You can reduce the sugar by using a sugar substitute or omitting it altogether.
Sodium
The sodium content in these pancakes is relatively high. You can reduce the sodium by using a low-sodium baking powder and omitting the salt.
