“The Best Fluffy Pancakes”
This recipe was inspired by “Best Fluffy Pancakes” from Café Delites and came highly recommended by our friend Matthew — who tried it with our freshly milled White Sonora flour. His verdict?
“White Sonora pancakes are something else!! White Sonora just changed the game!”
Best with: White Sonora
Ingredients
2 cups White Sonora flour (whole grain is ok if preferred)
¼ cup granulated sugar
4 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1¾ cups milk
¼ cup melted butter (slightly cooled)
2 teaspoons pure vanilla extract
1 large egg
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Make a well in the centre of the dry ingredients and add the milk, melted butter, vanilla extract and egg.
Use a wire whisk to blend the wet ingredients, then fold them into the dry until just combined. A few lumps are okay. If the batter is too thick to pour slowly, fold in 1-2 Tbsp extra milk.
Set aside the batter while you heat your pan or griddle over low-medium heat. Lightly grease with butter.
Using a ¼ cup measure, pour batter into the pan to form even pancakes. When the underside is golden and bubbles form on top, flip and cook until the second side is golden.
Serve hot with your favorite toppings (maple syrup, fruit, butter, etc.).
Notes
For extra fluffiness, you can add a pinch more baking soda—but if you’re sensitive to taste, you may skip this tip.
Credit to Cafe Delites for the original recipe.
