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Fluffy Pancakes: 3 Mistakes Ruin 1 Perfect Bite

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This is the ultimate, foolproof recipe for old-fashioned pancakes, designed to deliver maximum height, a light texture, and incredible fluffiness every time you make them. We focus on simple pantry staples and crucial mixing techniques.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk (whole milk works best)
  • 1 large egg
  • 3 tablespoons melted butter, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. This is your dry mix.
  2. In a separate, medium bowl, whisk together the milk and egg until just combined.
  3. Pour the wet ingredients into the dry ingredients. Add the 3 tablespoons of melted butter.
  4. Gently fold the mixture together using a rubber spatula. Stop mixing as soon as the dry ingredients are just incorporated. A few lumps are okay; overmixing develops gluten and ruins fluffiness.
  5. Heat your griddle or large non-stick skillet over medium heat. Lightly grease with butter. The pan is ready when a drop of water sizzles and evaporates quickly.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes, watching for bubbles to break on the surface and the edges to look set.
  8. Flip the pancakes carefully. Cook for another 1 to 2 minutes until golden brown.
  9. Serve immediately with your favorite toppings.

Notes

  • Do not overmix the batter. Lumps equal light pancakes.
  • Use fresh baking powder for the best rise.
  • For extra richness, use buttermilk instead of regular milk.
  • Keep cooked pancakes warm on a rack in a 200°F oven while you finish the batch.

Nutrition

Find it online: https://tasteportfolio.com/fluffy-old-fashioned-pancakes-recipe/