House Pancakes Recipe
Two freshly made pancakes, house whipped cream, powdered sugar, Vermont blend syrup
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Ingredients
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Pancake Batter
Cooking & Finishing
Method
Pancake Batter
- 1
Prepare dry ingredients
In a medium bowl whisk together 1.25 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk 1 cup whole milk, 1 large egg, 2 tablespoons melted unsalted butter and 1/2 teaspoon vanilla extract until smooth and slightly frothy.
- 3
Make batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.
Cooking & Finishing
- 4
Heat griddle
Place a nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and 1/2 teaspoon vegetable oil (oil optional to prevent burning). Swirl to coat. The surface is ready when a few drops of water skitter and evaporate within a second or two (around 350°F/175°C).
- 5
Cook pancakes
For two house pancakes, spoon or ladle about 1/3 cup batter per pancake onto the hot griddle, leaving space between. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, another 1–2 minutes. Adjust heat if browning too quickly. This yields two 4–5 inch pancakes.
- 6
Keep warm
If making ahead, transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven for up to 15 minutes while you finish the second pancake.
- 7
- 8
Plate and serve
Stack the two warm pancakes on a plate. Dollop or pipe the house whipped cream alongside or on top (about 1/4–1/2 cup depending on preference). Lightly dust the pancakes with the powdered sugar. Serve with 1/4 cup Vermont blend syrup poured over or in a small pitcher alongside. Garnish with optional fresh berries or butter. Serve immediately.