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A simple and delicious recipe for incredibly fluffy pancakes made with basic pantry staples. These pancakes are quick to prepare and result in a soft, airy texture perfect for breakfast.
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Whisk eggs and sugar in a bowl. → Mix in milk, flour, baking powder, and vanilla until smooth. → Pour small rounds of batter onto a lightly oiled medium-heat pan. → Flip when bubbles pop and cook until both sides are golden.
Whisk eggs and sugar in a bowl. → Mix in milk, flour, baking powder, and vanilla until smooth. → Pour small rounds of batter onto a lightly oiled medium-heat pan. → Flip when bubbles pop and cook until both sides are golden.
A simple and delicious recipe for incredibly fluffy pancakes made with basic pantry staples. These pancakes are quick to prepare and result in a soft, airy texture perfect for breakfast.
In a large mixing bowl, whisk together 2 eggs and 2 tablespoons of granulated sugar until well combined.
Add 200 ml of milk, 1 + ¼ cups of all-purpose flour, 2 teaspoons of baking powder, and 2 teaspoons of vanilla powder to the egg mixture.
Beat the mixture with a whisk until the batter is smooth and free of lumps. The consistency should be slightly thicker than cake batter.
Heat a non-stick frying pan over medium heat and lightly brush the surface with a small amount of oil.
Gently pour approximately 1 tablespoon of batter per pancake onto the hot pan, keeping them evenly spaced.
Ensure the batter is thick enough; if it's too thin, the pancakes will spread and become flat like crepes.
Only use a tiny bit of oil for cooking to achieve an even, golden-brown surface.
Adjust the stove heat accordingly: lower it if the pancakes darken too fast, or raise it if they stay too light after bubbles appear.
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