Soft and Fluffy Pancakes

Ingredients

• 1.5 cup All-purpose flour (Regular white flour)
• 4 teaspoon Baking powder (Gives the pancakes exceptional lightness)
• 1 pinch Salt (Enhances flavor)
• 1 tablespoon Sugar (optional) (Adds a light sweetness if desired)
• 1 egg Large free-range egg (Preferably free-range)
• 1 cup Whole milk (Can be substituted with soy or almond milk)
• 0.25 cup Melted and cooled butter (Adds smoothness and rich flavor)
• 0.5 teaspoon Pure vanilla extract (For a subtle flavor)
• 1 tablespoon Butter for cooking (For greasing the pan)
• 2 tablespoon Maple syrup (for serving) (Optional to taste)

Instructions

1. Measuring dry ingredients

   Measure 1½ cups of flour into a large mixing bowl then add 4 teaspoons of baking powder, a pinch of salt (and a tablespoon of sugar if desired).

   Time: PT2M

2. Mixing dry ingredients

   Stir the dry ingredients with a wooden spoon until fully combined.

   Time: PT1M

3. Preparing wet ingredients

   In a small bowl break the large egg then add one cup of milk and ¼ cup of melted cooled butter.

   Time: PT2M

4. Adding vanilla

   Add half a teaspoon of vanilla extract to the wet mixture and mix well with a fork.

   Time: PT1M

5. Combining ingredients

   Make a well in the center of the flour and pour the wet ingredients into it. Stir with a wooden spoon using a folding motion until no large lumps remain.

   Time: PT2M

6. Adding optional extra flavors

   If desired, add blueberries or chocolate chips or any other ingredient now and fold gently.

   Time: PT1M

7. Heating the pan

   Heat a cast‑iron skillet over medium‑low heat until hot.

   Time: PT2M

   Temperature: متوسط منخفض

8. Melting butter in the pan

   Add a tablespoon of butter to the pan and let it melt completely.

   Time: PT1M

   Temperature: متوسط منخفض

9. Pouring the batter

   Use a 1/3‑cup measuring cup to pour batter into the pan. Let the pancake spread naturally without stirring.

   Time: PT1M

   Temperature: متوسط منخفض

10. Cooking the first side

    Cook the pancake for a few minutes until air bubbles appear on the surface and the edges brown slightly.

    Time: PT2M

    Temperature: متوسط منخفض

11. Flipping the pancake

    Use a flat spatula to flip the pancake and cook the other side for a few minutes until golden.

    Time: PT2M

    Temperature: متوسط منخفض

12. Repeating the process

    Repeat steps 8‑11 until the batter is used up; you will get about 6‑7 pancakes.

    Time: PT15M

    Temperature: متوسط منخفض

13. Serving

    Place the pancakes on a plate and serve with maple syrup or any favorite toppings.

    Time: PT1M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Rice flour
• Instead of Baking powder: Baking soda with an acid (such as sour cream)
• Instead of Salt: Sea salt
• Instead of Sugar (optional): Honey, Brown sugar
• Instead of Large free-range egg: Plant-based egg replacer
• Instead of Whole milk: Soy milk, Almond milk
• Instead of Melted and cooled butter: Vegetable oil, Plant-based butter
• Instead of Pure vanilla extract: Vanilla essence
• Instead of Butter for cooking: Vegetable oil
• Instead of Maple syrup (for serving): Honey, Fruit sauce

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Wooden spoon
• Fork or hand whisk
• Measuring cups and spoons
• Cast‑iron skillet (or thick non‑stick pan)
• Flat spatula
• 1/3‑cup measuring cup for batter distribution
• Stove (electric or gas)

Critical Steps — Do Not Skip

• Do not overmix the batter to avoid tough pancakes
• Flip the pancake when air bubbles appear on the surface
• Maintain medium‑low heat to prevent butter and pancakes from burning

Chef Tips from the Video

• Using a cast‑iron skillet ensures even heat distribution and gives a crispy crust
• Using a 1/3‑cup measuring cup guarantees uniform pancake size
• After cooking, place a small piece of butter on the pancake for a rich flavor

Troubleshooting

Storage

Refrigerator: Pancakes can be stored in an airtight container in the refrigerator for up to two days.

Freezer: Cooked pancakes can be frozen for up to a month; reheat in the microwave or oven.

Room temperature: It is not recommended to keep pancakes at room temperature for more than two hours.

Make-Ahead Tips

• The batter can be prepared ahead and stored in the refrigerator for 24 hours
• Cooked pancakes can be frozen and reheated later to save time