World’s best pancake

Ingredients

• 1 Egg (large, room temperature)
• 1.25 cup Milk (whole milk, room temperature)
• 0.25 cup Vegetable Oil (canola or any neutral oil)
• 1.5 cup All-Purpose Flour (sifted)
• 2 tsp Baking Powder
• 1 tbsp Granulated Sugar (for batter)
• 4 tbsp Unsalted Butter (softened, for cinnamon sugar)
• 0.25 cup Granulated Sugar (for cinnamon sugar)
• 2 tsp Ground Cinnamon
• 2 cup Powdered Sugar (for icing)
• 1.5 tbsp Milk (for icing, add more if needed for consistency)

Instructions

1. Make the Pancake Batter

   In a mixing bowl whisk together the egg, milk, and vegetable oil. Add the sifted flour, baking powder, and 1 tbsp granulated sugar. Whisk until the batter is smooth with no lumps.

   Time: PT5M

2. Prepare Cinnamon Sugar Mixture

   In a small bowl combine the softened butter, ¼ cup granulated sugar, and 2 tsp ground cinnamon. Stir in 1 tbsp of the pancake batter to create a smooth paste.

   Time: PT3M

3. Make the Icing

   In another small bowl whisk together 2 cups powdered sugar and 1½ tbsp milk until smooth. Add a little more milk if the glaze is too thick.

   Time: PT2M

4. Heat the Skillet

   Place the skillet over medium heat and add a thin layer of butter. Allow the butter to melt and sizzle, coating the surface evenly.

   Time: PT2M

   Temperature: Medium heat

5. Cook the Pancakes with Cinnamon Sugar

   Pour a ladleful of batter onto the hot skillet. Cover the pan with its lid and watch for bubbles forming on the surface (about 30‑45 seconds). Once bubbles appear, spoon the cinnamon‑sugar butter mixture onto the center of the pancake, then replace the lid and let it steam for 4‑5 minutes until the pancake is cooked through and the topping is caramelized.

   Time: PT5M

   Temperature: Medium heat

6. Finish and Serve

   Transfer the cooked pancakes to a plate, drizzle or spread the prepared icing over the top, and serve immediately while warm.

   Time: PT1M

Nutrition Facts

Calories

660

Protein

12g

Carbohydrates

90g

Fat

25g

Fiber

2g