Simple Fluffiest Pancakes

Pancakes Ingredients

1. 2 cups all-purpose flour 9 ounces (340.19 g)
2. 1/4 cup sugar 1.75 ounces (66.15 g)
3. 3 1/2 teaspoons baking powder
4. 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
5. 2 large eggs, room temperature
6. 1/4 cup (60 ml) neutral oil such as vegetable or canola oil, or melted butter, plus extra for greasing the skillet
7. 1 1/3 cups (315 ml) whole milk, room temperature
8. 1/4 teaspoon vanilla extract, optional

Directions

1. In a large bowl, whisk flour, sugar, baking powder, and salt together until combined. In a medium bowl, whisk eggs, oil, milk
   and vanilla (if using) until well combined. Pour egg mixture into flour mixture and, with a whisk, stir gently until just combined
   (batter should remain lumpy with a few streaks of flour). Let batter sit for 10 to 15 minutes before cooking.
2. In a 12-inch nonstick skillet, heat 1 teaspoon oil over medium-low heat until shimmering, 5 minutes. Using paper towels,
   carefully wipe out excess oil, leaving a thin film on the bottom and sides of the skillet.
3. To Test Temperature of Skillet: Drop 1 tablespoon batter in centre of skillet. If the pancake is pale golden brown after 1
   minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.
4. Using 1/4-cup dry measuring cup or ice cream scoop, portion batter into skillet in 3 places, leaving even spacing between
   portions. Use the back of a measuring cup or a spoon to gently spread batter into a 4-inch round. Cook until bubbles on
   surface are just beginning to break, edges are set, and bottom sides are golden brown, 2 to 4 minutes.
5. Using a thin, wide spatula, flip pancakes and continue to cook until the second sides are golden brown, 1 to 3 minutes
   longer. Transfer to a plate and serve. (Alternatively, transfer cooked pancakes to a wire rack set in a rimmed baking sheet,
   and hold warm in a 200℉; 93℃ oven until ready to serve.) Repeat with remaining batter, using additional oil as needed.

Toppings

Such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or
chocolate syrup

Directions For Cooking Pancakes

Special Equipment

A well-seasoned cast iron or carbon steel skillet that you should pre-heat. Can de turner on before making batter.

Make-Ahead and Storage
To store leftover pancakes, separate them with paper or foil between each pancake before wrapping tightly in plastic wrap or
storing in a zipper-lock freezer bag and freeze up to 3 weeks.

Prep 20 mins

Serves 4 to 6