Sunday Pancakes

Ingredients

Method

1. 01

   First melt your butter and set aside to cool. Measure out in one bowl your flour, baking powder, baking soda, and salt. Whisk them until well incorporated.

2. 02

   In another bowl mix your egg, sugar, and butter. Whisk them until the sugar is well incorporated and lightens in color. After that add the milk and whisk again. Optional : add 2-3g of vanilla. This is called blanching (mixing eggs and sugar till they are thick, pale, and creamy) the reason we do this is because the sugar protects the eggs from hot liquids so they don't turn into scrambled eggs and also gives your mixture a velvety texture. So you can add the butter while it's still warm but not scorching hot. Now mix your liquids into the dry ingredients bowl and whisk just until it is clump free. Do not overmix.

3. 03

   Avoid over mixing the batter, excessive mixing overworks the gluten in the flour and can result in dense, less fluffy pancakes. Mix just until the ingredients are combined; a few small lumps are perfectly fine. For the best texture, allow the batter to rest for 10–15 minutes before cooking, if time allows. Resting gives the flour time to fully hydrate and allows the gluten to relax, resulting in a softer, more tender crumb. While resting is not essential, it is a simple step that can noticeably improve the texture of the finished pancakes. Heat a pan or griddle over medium heat. Lightly grease the surface with butter, then portion the batter onto the hot surface. Cook each pancake until it is approximately 70% cooked through, with the edges set and bubbles beginning to form across the surface. Flip the pancake and continue cooking on the second side until fully cooked and golden.

4. 04

   Lightly butter the pan before the first pancake only. For a smooth, even golden-brown surface, do not add additional butter between pancakes. If you prefer a darker, spotted or mottled appearance, add a small amount of butter to the pan before each pancake.

• —Feel free to add chocolate chips, blueberries, cinnamon or any flavor you like.
• —My personal favorite is serving it with pure maple syrup and a bowl of berries on the side.