Homemade Hot Cakes: Fluffy and Golden

Ingredients

• 2 cups (250g) all-purpose flour
• 3 tbsp (38g) granulated sugar
• 2 tsp (10g) baking powder
• 0.5 tsp (3g) fine sea salt
• 1.5 cups (355ml) whole milk
• 1 large egg, room temperature
• 4 tbsp (56g) unsalted butter, melted and cooled
• 1 tsp (5ml) pure vanilla extract
• 1 tbsp (14g) unsalted butter for the griddle
• 1 tsp (5ml) neutral oil

Instructions

1. 1

   Whisk dry components. In a large mixing bowl, combine the all purpose flour, granulated sugar, baking powder, and fine sea salt until the mixture is airy and clump free. Note: This acts like sifting without the extra dishes.

2. 2

   Mix wet ingredients. In a separate jug, whisk the milk, egg, vanilla extract, and cooled melted butter until the egg is fully incorporated.

3. 3

   Combine mixtures. Pour the wet ingredients into the dry bowl. Fold with a spatula until just combined. Stop when you see small lumps; overmixing is the enemy.

4. 4

   Allow the rest. Let the batter sit on the counter for 10 minutes. Look for tiny bubbles appearing on the surface of the batter.

5. 5

   Prep the griddle. Heat your skillet over medium heat. Add the mix of butter and neutral oil, swirling to coat.

6. 6

   Pour the batter. Use a measuring cup to pour 1/3 cup of batter per hot cake. Maintain space so they don't merge into one giant blob.

7. 7

   Monitor for bubbles. Cook until bubbles break the surface and edges look matte/set. This usually takes about 2-3 minutes.

8. 8

   The flip. Slide your spatula underneath and flip in one swift motion. Cook the second side until golden and puffed, about 1-2 minutes more.

9. 9

   Serve immediately. Transfer to a warm plate and top with your favorite syrup or fruit.