Are you ready to elevate your breakfast game? Forget those flat, disappointing pancakes! This recipe uses bread flour to create incredibly fluffy, light, and flavorful pancakes that are sure to become a weekend staple. It's a simple, healthy meal that's perfect for a quick weeknight dinner or a leisurely weekend brunch. This recipe is a fantastic example of homemade cooking at its finest, proving that delicious dishes don’t need to be complicated. Let’s get started!
Ingredients:
- 2 cups bread flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups milk (whole milk recommended for extra richness)
- 1 large egg
- 4 tablespoons unsalted butter, melted (plus extra for greasing the pan)
Instructions:
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Whisk the dry ingredients: In a large bowl, whisk together the bread flour, sugar, baking powder, baking soda, and salt. Ensure all the dry ingredients are thoroughly combined to avoid lumps in your batter.
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Combine wet ingredients: In a separate bowl, whisk together the milk, egg, and melted butter.
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Gently combine wet and dry: Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Overmixing will result in tough pancakes, so be careful not to over-whisk. A few small lumps are perfectly okay.
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Cook the pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
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Flip and cook: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
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Serve and enjoy: Serve your fluffy pancakes immediately with your favorite toppings, such as fresh fruit, maple syrup, whipped cream, or chocolate chips.
Cooking Tips for Perfect Pancakes:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in tough pancakes. Mix just until the ingredients are combined.
- Let the batter rest: Allowing the batter to rest for 5-10 minutes before cooking allows the gluten to relax, resulting in even more tender pancakes.
- Use a good quality bread flour: Bread flour has a higher protein content than all-purpose flour, resulting in chewier and fluffier pancakes.
- Adjust the heat as needed: If your pancakes are browning too quickly, reduce the heat. If they’re taking too long to cook, increase the heat slightly.
Delicious Variations:
- Blueberry Pancakes: Fold in 1 cup of fresh or frozen blueberries to the batter.
- Chocolate Chip Pancakes: Add 1/2 cup of chocolate chips to the batter.
- Banana Pancakes: Mash one ripe banana and add it to the wet ingredients.
Nutritional Information (per pancake, approximate):
- Calories: Approximately 150-200 (depending on toppings)
- Protein: 4-5g
- Fat: 5-7g
- Carbohydrates: 25-30g
This recipe offers a healthy and delicious alternative to traditional pancakes. It's a simple and quick dinner idea perfect for busy weeknights, yet impressive enough for a weekend brunch. Try this easy recipe and experience the joy of homemade cooking! We’re confident this will become one of your best recipes. Enjoy!