I know this place has been quiet for long time now. It’s high time I should post something and make my blog alive. So, cheers to my first post of 2013, hope to bring lots of new and delicious recipes in coming months.
Growing up, breakfast in our house used to be an elaborate affair everyday. Till now the tradition continues. But after moving to US my vision towards breakfast has totally changed.
On weekdays, breakfast is mostly granola, cereal, an egg or oat meal but on weekends I love to cook something special like pancakes, french toast, omelette or any Indian breakfast. I love weekend breakfast especially because I can sit down with my family and eat something yummy.
I had made this pancakes couple of weekends ago and thought of sharing the recipe here.These pancakes were incredible – so thick and fluffy and truly delicious. And these are easy to make too, with the ingredients from your pantry.In my opinion that’s bonus, right? And the only thing that could possibly make this breakfast even better would be tons of maple syrup on top and yes some fresh fruits too..! So, make this for your loved ones and they will love you more.
- 2 cups milk
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons vegetable oil
- Whisk the lemon juice and milk together in a measuring cup. Set aside while you prepare the other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.)
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Add the egg and melted butter to the milk and whisk to combine. Add the dry ingredients to the wet and whisk gently just until combined (the batter will be lumpy, that’s fine).
- Heat 1 teaspoon of the oil in a cast iron skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to pour the batter into the skillet. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, wiping the skillet with the paper towel(dipped in oil) after each pancakes.
- Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 150°F.
- Serve them stacked high with maple syrup and fruit of your choice. Enjoy!