Pancake Perfection on a Board
A delightful pancake recipe that allows for creative toppings, perfect for brunch and gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with a gluten-free flour blend.
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs Can substitute with flaxseed meal or applesauce.
- 1 1/2 cups milk Can use non-dairy milk.
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Toppings
- to taste maple syrup
- to taste fresh fruit
- to taste whipped cream
- to taste chocolate chips
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, then mix in the milk, melted butter, and vanilla extract, stirring until smooth.
- Gradually pour the wet mixture into the dry ingredients and gently fold until just combined—it's okay if there are a few lumps.
Cooking
- Heat a non-stick skillet or griddle over medium heat, lightly greasing it to prevent sticking.
- Pour batter onto the skillet in your desired pancake size. Cook until bubbles form on top, then flip and cook until both sides are golden brown.
- Once cooked, transfer the pancakes to a large board and arrange them artistically with an enticing selection of toppings.
Notes
For fluffiest pancakes, let your batter rest for 5-10 minutes. Consider adding spices like cinnamon or nutmeg for extra flavor.