I thought I had the end all, best pancake recipe, would never need another one, in my Multigrain Pancakes.
And for years, this was true.
Then my kids got bigger. And opinionated.
And they thought that pancakes should be fluffy and not have any grains in them.
So now the hunt is on for the perfect pancake again (even though I still think the multigrain pancakes are the best).
I’m not sure if today’s recipe is going to be the end of the quest for the perfect pancake, but it is definitely close!
They are tall and fluffy and crisp nicely on the outside and other than the all purpose wheat flour, there is not a grain in sight.
Plus, the opinionated children loved and devoured these, so we’re definitely on the right track!
Looking for more breakfast ideas? Check here!
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- Palatable Pastime: Sweet Breakfast Rice
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- Sneha’s Recipe: Tomato Peas Poha
Adapted slight from Inspired Taste
1 ½ cups all purpose flour
1 tablespoon baking powder
1 teaspoon sugar
½ teaspoon salt
1 ¼ cups milk
¼ cup butter, melted
½ teaspoon vanilla extract
Whisk the dry ingredients together in a large bowl.
Warm the milk to lukewarm (to keep the butter from seizing). Then, whisk together the liquid ingredients.
Stir the wet ingredients into the dry.
Heat an electric skillet over medium heat and grease with butter. Spoon ¼ cup batter onto the hot skillet. Cook until the top of the pancake bubbles and begins to look drier. Flip and cook until browned.
Serve topped with butter and syrup.