Store mixed pancake batter conveniently in a plastic ketchup bottle!

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 tablespoons Granulated Sugar
• 1 1/2 cups Milk (whole or 2% milk)
• 1 Egg (large, room temperature)
• 2 tablespoons Unsalted Butter (melted and cooled slightly)
• 1 teaspoon Vanilla Extract

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the sifted flour, baking powder, salt, and granulated sugar until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients

   Create a well in the center of the dry mixture and pour in the milk, melted butter, vanilla extract, and the egg. Whisk gently until just combined; a few small lumps are okay.

   Time: PT5M

3. Rest the Batter

   Let the batter sit for 5 minutes at room temperature. This allows the baking powder to activate and the gluten to relax.

   Time: PT5M

4. Transfer Batter to Bottle

   Place a kitchen funnel into the mouth of the clean plastic ketchup bottle. Slowly pour the batter through the funnel, tapping gently to release any air bubbles.

   Time: PT3M

5. Store the Bottle

   Seal the bottle tightly and place it in the refrigerator. The batter will keep fresh for up to three days.

   Time: PT0M

   Temperature: 4°C

6. Preheat the Griddle

   When ready to cook, preheat a nonstick griddle or skillet over medium heat until a few drops of water sizzle and evaporate.

   Time: PT2M

   Temperature: 375°F

7. Dispense Batter

   Give the bottle a gentle shake, then squeeze out about 1/4 cup of batter onto the hot griddle for each pancake.

   Time: PT1M

8. Cook Pancakes

   Cook until bubbles form on the surface and the edges look set, about 2‑3 minutes. Flip with a spatula and cook the other side until golden brown, another 1‑2 minutes.

   Time: PT5M

9. Serve

   Serve the pancakes warm with butter, maple syrup, fresh fruit, or your favorite toppings.

   Time: PT0M

Nutrition Facts

Calories

90

Protein

2g

Carbohydrates

15g

Fat

3g

Fiber

0.5g