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Even if I weren’t a morning person, small-batch pancakes waiting for me would get me out of bed really early.
I love a savory breakfast; truly. Broccoli frittata and turkey spinach breakfast casserole are serious weekend regulars. But, occasionally I want a little decadence; sweet, tender pancakes with pure maple syrup. These pumpkin pancakes are also a favorite.
This recipe makes five or six small pancakes; perfect for Husband and me. Enough to get our fill, but we maybe don’t need a three-hour nap immediately after breakfast. 😉
Ingredients:
Sugar, baking powder and baking soda: A little sugar for some sweetness and both baking powder and soda to give the pancakes some lift and height.
Half & half and milk: Adding part half & half gives the pancakes richness.
Vinegar: Sounds odd; but does help the pancakes rise.
Egg: Gives richness and texture.
Almond extract: Optional but definitely recommended. The almond adds a lovely scent and sweetness to the batter.
Vanilla extract: Vanilla extract makes everything better.
Butter: Much like vanilla, butter makes everything better. 🙂
Instructions:
Making homemade pancake batter is a lot like baking. Mix the dry ingredients, then the wet ingredients, and combine until just mixed.
To keep the pancakes light and fluffy take care not to over-mix the wet and dry ingredients. Error on the side of under-mixing. There will be lumps in the batter when mixed, and they will cook out as the pancakes cooks on the griddle.
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Pancakes are ready to flip when they develop bubbles on the surface and start to look dry on the edges.
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Serve immediately with pure maple syrup. We also like turkey sausage and some fruit.
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Enjoy every bite of your delicious breakfast! It doesn’t get tastier then small-batch pancakes.
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Small batch pancakes
Ingredients
Dry Ingredients
- 1 cup flour
- 1 Tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
Wet Ingredients
- ¼ cup half & half
- ¾ cup milk
- ½ tsp white vinegar
- 1 egg
- dash of almond extract optional
- dash of vanilla extract
- 1 Tbsp butter melted
Instructions
- Preheat griddle.
- Combine flour, sugar, baking powder, baking soda and salt in medium bowl.
- Combine the wet ingredients in a 2 cup glass measuring cup starting with the half & half, milk and white vinegar. Add egg and whisk thoroughly. Add almond extract, vanilla extract and melted butter. Whisk to thoroughly combine.
- To make batter pour wet ingredients into dry ingredients and slowly mix together with a fork; taking care to not over-mix. Small lumps are fine. Transfer batter back to measuring cup.
- Spray griddle with non-stick spray. Spoon or pour onto hot griddle.
- Cook 2 to 3 minutes on each side; turn when bubbles start to form on the inside of the pancake and the outer edges are starting to appear dry.
- Serve immediately with maple syrup.
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