Delicious Vanilla Pancakes
Enjoy these easy and fluffy vanilla pancakes, perfect for a quick breakfast or brunch. Made with simple ingredients, they are sure to please everyone!
Ingredients
- 2 cups flour
- Pinch of salt
- 1 cup water
- 1 tbsp vanilla flavor
- 1 cup powdered milk
- 1/2 cup sugar
- 1 egg
- 1 tbsp oil
- 1 tbsp baking powder
Instructions
- Mix sugar, powdered milk, and water until dissolved.
- Sieve flour, baking powder, and salt together. Gradually add to the milk mixture, stirring until smooth.
- Add the egg and oil, mixing well until a smooth paste is obtained. Then, add the vanilla flavor and mix thoroughly.
- Let the mixture rest for 10 minutes.
- Grease a non-stick pan and pour in one cooking spoon of the batter. Cover for 1 minute, then flip and cook the other side. Repeat until all batter is used.
Nutritional Information
Calories: Approximately 200 per serving.
Recipe Overview
- Difficulty level: Easy
- Equipment needed: Mixing bowls, whisk, non-stick pan, measuring cups, and spoons
- Kitchen tips: Ensure all ingredients are at room temperature for better mixing
- Make-ahead options: Batter can be prepared a day in advance and stored in the refrigerator
Ingredient Deep Dive
- Quality selection guide: Use high-quality flour and fresh baking powder for the best texture
- Storage tips: Store flour in a cool, dry place; powdered milk should be kept in an airtight container
- Substitutions: Almond milk can replace water for a nutty flavor; coconut oil can substitute for regular oil
- Measurement conversions: 1 cup flour = 120g; 1 tbsp = 15ml
Expert Techniques
- Professional tips: For fluffier pancakes, separate the egg and whip the egg whites before folding them into the batter
- Common mistakes: Overmixing the batter can lead to tough pancakes
- Visual cues: Pancakes are ready to flip when bubbles form on the surface
- Equipment alternatives: A cast iron skillet can be used instead of a non-stick pan for a different flavor
Serving & Presentation
- Plating suggestions: Stack pancakes and top with fresh fruits or a dollop of whipped cream
- Food pairing: Serve with maple syrup, honey, or a fruit compote
- Portion guidelines: 2-3 pancakes per serving, depending on size
- Special occasions: Perfect for brunches, birthdays, or casual get-togethers
Nutrition & Health
- Detailed nutrition: Approximately 200 calories per serving, with carbs primarily from flour and sugar
- Health benefits: Provides energy from carbohydrates; can be enriched with fruits for added vitamins
- Dietary considerations: Can be made gluten-free by using a gluten-free flour blend
- Wellness tips: Balance with protein-rich toppings like Greek yogurt or nut butter
Storage & Reheating
- Store pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes by placing them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
- Reheat pancakes in a microwave for 20-30 seconds or in a skillet over medium heat for about 1-2 minutes on each side.
- Ensure pancakes are cooled before storing to prevent moisture buildup, which can lead to spoilage.
Variations & Adaptations
- Try adding seasonal fruits like blueberries or pumpkin puree for a twist.
- Substitute flour with gluten-free alternatives or use dairy-free milk for lactose intolerance.
- Double or halve the recipe easily by adjusting the ingredient quantities while maintaining the same ratios.
- Use basic pantry staples and shop for ingredients in bulk to save money.
Troubleshooting FAQ
- Pancakes too thick? Add a little more water to the batter to thin it out.
- If pancakes are burning, reduce the heat and allow them to cook longer.
- For fluffier pancakes, separate the egg and whip the egg white before folding it into the batter.
- Prep ingredients in advance to save time during cooking.
Community & Sharing
- These pancakes make a great addition to brunch parties or family gatherings.
- Pancakes have various interpretations across cultures; explore different toppings and accompaniments.
- Pancakes have been enjoyed for centuries, with variations found in many cuisines around the world.
- Make a large batch on weekends and freeze for quick breakfasts during the week.
