Pancakes Recipe
Three griddled-to-order pancakes topped with vanilla whipped cream & seasonal fruit. Served with guava maple syrup.
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Ingredients
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Pancake Batter
Vanilla Whipped Cream
Toppings
Method
Pancake Batter Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- 2
Combine Wet Ingredients
In a separate bowl, whisk together the milk, egg, and melted unsalted butter until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; small lumps are okay.
Cooking Pancakes
- 4
- 5
Cook Pancakes
Pour about 1/3 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 6
Flip and Finish Cooking
Flip the pancakes and cook for another 2-3 minutes until golden brown. Remove from the griddle and keep warm while you cook the remaining pancakes.
Vanilla Whipped Cream Preparation
- 7
Whip Cream
In a mixing bowl, combine heavy cream, vanilla extract, and powdered sugar. Using an electric mixer, beat on medium-high speed until stiff peaks form.
Serving
- 8
Assemble and Serve
Stack three pancakes on a plate, top with a generous dollop of vanilla whipped cream, and sprinkle with your choice of seasonal fruit. Drizzle guava syrup over the top and serve immediately.
