pancake recipe!

hello! it's been a while since I have posted... but this morning I found a very good recipe for pancakes! it is from the website cafe delities and it is very easy to make :)

turns out, vanilla in pancakes is THE BEST THING EVER!! the pancakes were delicious, and I'm someone who doesn't like pancakes as much as the person next to me...

I tried to make the trending pancake cereal from TikTok, but I realized that 1) it is very messy to transfer batter to a ziplock bag, so use a bottle! and 2) I cut the nib too much... so just use a bottle...

I do have a tip for the butter: in the microwave, it will only take 1 min or less to melt the butter, so if you don't want to wait long for the butter to cool, either put it in the microwave for less than a minute or measure the dry ingredients while it cools (which is what I did).

also, this is unrelated but I'm sorry for the image quality...

Ingredients

• 1 cup all purpose | plain flour, (140g | 4.9oz)

• 2 tablespoons granulated sugar or sweetener, (40g | 1.4oz)

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 3/4 cup milk, (190ml, plus more as needed)

• 2 tablespoons melted butter, (40g | 1.4oz)

• 1 teaspoon pure vanilla extract

• 1 large egg

Instructions

• Combine together the flour, sugar (or sweetener), baking powder and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.

• Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth and lump-free. Add 1-2 extra tablespoons of milk if needed to just slightly thin out the batter. You don't want to it too runny.

• Let your pancake batter sit for about 5 minutes while heating a nonstick pan or griddle over medium-high heat. Lightly grease with a little butter or cooking oil (see notes).

• Pour pancake batter into a squeezable condiment/sauce bottle. (Alternatively, use a ziplock bag: cut a tiny hole on an angle in the bottom corner of the bag to pipe out the batter.)

• Squeeze small dots of batter onto HOT greased pan. Cook until the tops form bubbles and look set/dry. Flip with a spatula and cook until golden on the undersides, about a further 1-2 minutes. Repeat with remaining batter, lightly greasing your pan between each batch.

• Serve with maple syrup, honey, fruit, ice cream, frozen yoghurt, or enjoy plain!

Notes FOR CRISPY EDGES: Greasing your pan with oil works best if you're looking for looking for golden, crisp, fried edges. When using oil, just make sure you're only using a small amount between batches, say about 1-2 teaspoons of oil. You definitely don't want to deep fry them or use too much oil as they will burn fast. FOR SOFTER PANCAKES: Lightly grease your pan with butter. They come out softer and buttery, like miniature cakes.