Hotcakes
This Hotcakes recipe is the ultimate pancake recipe you’ll ever need! They’re airy, delicious and so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups All purpose flour (250g)
- 4 Tablespoon white sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- 4 Tablespoons unsalted butter (melted)
- 1 cup (280 ml) milk (room temperature)
- 1 teaspoon vanilla extract
- butter for cooking the hotcakes
Instructions
- 1
Sift the flour thru a fine-meshed strainer over a large mixing bowl. Set aside.
- 2
In a separate bowl, whisk together the eggs, melted butter, milk and vanilla extract.
- 3
Add the wet ingredients to the dry ingredients and whisk until everything is incorporated. About 1 minute. Do not overbeat (small lumps are fine).
- 4
Heat a large nonstick griddle or skillet, over low heat for about 5 minutes. Add a little butter to the skillet (about ½ tablespoon) and turn heat up to medium–low.
- 5
Using a measuring ¼ cup, ladle batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface with pancakes.
- 6
Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned.
- 7
Serve hotcakes immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.