Regular Recipe
Make Regular Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Cooking
Method
Batter
- 1
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly blended and aerated.
- 2
Combine wet ingredients
In a separate medium bowl or measuring cup, whisk the milk, egg, melted butter, and vanilla extract until smooth and homogenous.
- 3
Mix batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined. The batter should be slightly lumpy — do not overmix or the pancakes will be tough. Let the batter rest 5 minutes to hydrate the flour and allow baking powder to start working.
Cooking
- 4
Preheat skillet
Place a nonstick skillet or griddle over medium heat and let it preheat for 3–5 minutes. The surface is ready when a few drops of water sizzle and evaporate within a second or two. Lightly grease the skillet with the butter or neutral oil, spreading it with a paper towel or brush so there's a thin, even film.
- 5
Cook pancakes
Using a 1/4-cup measure (or desired scoop), pour batter onto the preheated skillet, leaving space between pancakes. Cook until bubbles form across the surface and the edges look set, 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.
- 6
Keep warm and serve
Transfer cooked pancakes to a plate and keep warm in a low oven (about 90–100°C / 200°F) if making multiple batches. Serve stacked with maple syrup, butter, or other toppings to taste.
