Light and Airy Hotcakes (Printable Version)
Deliciously fluffy hotcakes that come together quickly with simple ingredients for a satisfying weekend breakfast treat.
# Ingredients:
→ Dry Ingredients
01 -
250g all-purpose flour
02 -
4 tablespoons white sugar
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
→ Wet Ingredients
06 -
2 large eggs, room temperature
07 -
4 tablespoons unsalted butter, melted
08 -
1 cup milk, room temperature
09 -
1 teaspoon vanilla extract
→ For Cooking
10 -
Butter for griddle
# Steps:
01 -
Sift flour into a large mixing bowl and combine with sugar, baking powder, baking soda, and salt. Whisk to distribute evenly.
02 -
In a separate bowl, thoroughly whisk together eggs, melted butter, milk and vanilla extract until well combined.
03 -
Pour the wet ingredients into the bowl with dry ingredients. Whisk gently just until incorporated. A few small lumps are acceptable - avoid overmixing.
04 -
Heat a griddle or skillet over medium heat and add a small amount of butter. Pour ¼ cup portions of batter onto the hot surface. Cook until bubbles form on the surface, then flip.
05 -
Cook the second side until golden brown, approximately 1-2 minutes. Serve immediately or keep warm in a low-temperature oven until ready to serve.
# Notes:
01 -
Use room temperature ingredients for best results.
02 -
Don't overmix the batter - small lumps are acceptable and lead to fluffier hotcakes.