Hotcakes Recipe
plain pancakes served w/powdered sugar & syrup.
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Ingredients
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Batter
For cooking & serving
Method
Batter
- 1
Combine dry ingredients
In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk the milk, large egg, melted butter, and vanilla extract until smooth and uniform.
- 3
Mix batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined — small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and allow bubbles to develop.
Cook & serve
- 4
Preheat griddle
Heat a nonstick skillet or griddle over medium (about 375°F/190°C if using an infrared thermometer). Lightly brush the cooking surface with a thin film of butter or oil.
- 5
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot griddle, spacing them apart. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Repeat, brushing the griddle with a little more butter or oil as needed.
- 6
Keep warm (optional)
If making multiple batches, keep cooked pancakes warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish the rest.
- 7
Serve
Stack hotcakes on plates, dust generously with powdered sugar, and serve with maple syrup on the side (pour syrup over pancakes to taste).
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