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These old-fashioned thick pancakes bring back childhood mornings. They're super fluffy, gently scented with vanilla, and make for a super cozy breakfast everyone loves to dig into.
First time I made these on a rainy Sunday for friends, they were gone in seconds. Now it's just what we always do on weekends.
Fluffy Ingredients
- 1 tsp real vanilla: real or extract both give awesome aroma
- 1 pinch salt: balances out all the flavors
- 2 cups flour: holds the pancakes together and keeps 'em thick
- 1 tbsp brown sugar: brings a warm, sweet hint of caramel
- 2 1/4 cups whole milk: for extra moisture and softness
- 2 fresh eggs: makes them rich and light at the same time
- 1 tsp baking powder: helps everything puff up just right
Step-by-Step Directions
- Cooking the pancakes
- Heat up your frying pan on medium till it's nice and hot. Add a splash of melted butter or oil, coat the whole surface, then pour about a quarter-cup of batter into the middle. Wait two to three minutes for bubbles to rise and edges to get golden. Flip gently, keep cooking another minute or two so they get that gorgeous color.
- Mixing up the batter
- Whip the eggs in a big bowl until a little frothy. Toss in sifted flour next so you dodge lumps, then slowly add in the milk while stirring. Toss in the brown sugar, baking powder, salt, and vanilla. Use a hand mixer for two minutes till everything gets silky smooth. Let it chill for five minutes so the flavors settle in.
Vanilla's my not-so-secret ingredient in these pancakes. Sometimes I use a whole bean for special occasions, but extract works just fine too. That sweet smell reminds me of my grandma's Sunday breakfasts on her old iron stove every single time.
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Storage And Warming Up
After cooking, let your pancakes cool all the way, then stack them with parchment between each so they don't stick. Pop them in a sealed container. They'll keep in the fridge for three days or freeze for two months easy. To warm, just microwave a few seconds or heat them low and slow in your pan till they're hot and soft again.
Yummy Twists
Try tossing apple chunks or banana slices right into your batter to change it up. You could also throw in chocolate chips or fresh blueberries for something more indulgent. Want ’em healthier? Swap some of the regular flour for whole wheat and use almond milk instead of dairy.
Serving Ideas
Serve these up while they're hot with a drizzle of maple syrup, a side of homemade applesauce, or whatever fresh fruit you have handy. For a party brunch, put out bowls of toppings: whipped cream, honey, jam, berries, and some chopped nuts. Hot kids tip: pour on a little melted chocolate, they'll go wild for it.
Frequently Asked Questions
- → How do I keep crepes from sticking?
Make sure your skillet is well-oiled and preheated. Use medium heat to avoid burning them.
- → Can I swap vanilla for another flavor?
Absolutely, you can use lemon zest or almond extract for a different twist.
- → How can I make my crepes even thicker?
Use a little extra baking powder or slightly reduce the milk to make the batter denser.
- → Can I prepare the batter ahead of time?
Sure! You can make it a few hours early and store it in the fridge. Just stir it well before using.
- → What’s the best oil for cooking crepes?
A neutral oil like sunflower or canola works best since it won’t alter the flavor of the crepes.