Old-School Crispy-Edge Pancakes
10 ingredients · 11 steps · from Smokin' & Grillin' wit AB
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- a pinch salt
- 1 large egg
- 1 cup whole milk
- 2 tablespoons butter (melted)
- to taste vanilla extract
- cooking oil (for pan)
- additional butter (for pan)
Steps
- Combine flour, baking powder, sugar, and salt in a bowl; whisk dry ingredients together.
- Add egg, whole milk, melted butter, and vanilla extract to the dry ingredients.
- Whisk until just combined — egg yolk should be fully broken. Do not overwork.
- Switch to a spatula and fold batter gently; lumps are fine and expected.
- If batter thickens while resting, add a small splash of milk and fold in.
- Heat a cast iron skillet or griddle over low flame until fully up to temperature.
- Add a small amount of cooking oil to the pan, then add a generous amount of butter; let butter melt completely.
- Spoon batter into the pan (about 2.5 tablespoons per pancake).
- Cook until bubbles form across the surface and edges look set.
- Flip and cook the second side until golden brown with crispy edges.
- Serve immediately with maple syrup or preferred topping.
Recipe extracted by Foodle from “Granny’s Homemade Hot Cakes” by Smokin' & Grillin' wit AB. Quantities follow the video and may be approximate — watch the original for technique.
