Page 6 - SCMHCC Holiday Favorites Cookbook

THE BEST FLUFFY PANCAKES

From the Kitchen of Chelsea Nguyen

Ingredients:

2 cups all purpose flour

¼ cup sugar or sweetener
4 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1 ¾ cups milk
¼ cup butter

2 tsp. vanilla extract

1 large egg

Directions:

Combine dry ingredients in large bowl

Make a well in the center and add wet ingredients

Whisk together first then slowly fold the wet ingredients into the dry ingredients
Mix together until smooth

Set batter aside and heat pan/griddle

Heat pan over low-medium heat
Use butter to lightly grease pan

Spread ¼ cup of batter onto the pan

Spread out gently with the back of your ladle or measuring cup
When the underside is golden and bubbles begin to appear on top, flip and cook until

golden

Notes: A few lumps in the batter is okay

The batter will be thick and creamy but if the batter is too thick (i.e.,

doesn’t pour off the ladle) fold a couple of Tbsp. of milk in