Craving some pancakes? Following these simple instructions, you’re set to make the best fluffy, thick, savoury pancakes ever and it’s all down to swapping oil for butter.
Pancake Day should be celebrated every day, and by swapping oil for butter, you’re set to become the master of pancakes. However, make sure to have a fair amount because it will become the main and key ingredient of this recipe. Plus, it’s way cheaper.
Nothing beats the taste of a freshly-made and hot pancake with chocolate syrup and fruits (or maple syrup, if you fancy, but the ingredients are limitless), and it will surely be devastating when the pancake turns out soggy or even burned.
However, by swapping oil for butter, you will cook them perfectly each time. As shared by The Pioneer Woman, “You can’t beat the taste of butter.”
READ MORE: Mary Berry warns cake bakers to avoid certain type of butter for crucial reason
How to make the best pancakes using butter
Ingredients:
- Two cups of all-purpose flour
- Four tbsp of granulated sugar
- 1 heaping tbsp of baking powder
- ½ tsp of baking soda
- ½ tsp of salt (iodised)
- 11/4 cups of whole milk (and some extra for thinning)
- ¾ cup buttermilk
- One large egg
- One tbsp vanilla extract
- Four tbsp of salted butter, melted (and more for greasing the griddle and serving)
- Your chosen condiments
In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Then, in a separate bowl, whisk together the milk, buttermilk, egg and vanilla extract. While everything is getting mixed, add the melted butter.
Using a rubber spatula, slowly mix the dry ingredients, adding the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid the batter being overworked. Later on, continue folding until everything is well-combined, with the batter still being lumpy.
The most important step is to cover the bowl with plastic wrap, allowing the batter to rest on the counter for 45 minutes to an hour. Before starting to fry it, add up to ¼ cup of milk if you want thinner pancakes. Otherwise, they’ll become thick and fluffy, which is the best thing, anyway.
READ MORE: Carrots taste better when they’re not boiled and soaked in one 42p ingredient
Over medium heat, heat a griddle or skillet and smear with butter. Drop ⅓ cup (or ¼ for a smaller size) of the batter on the griddle. Let it cook until bubbles form on the surface, and then flip it on the other side for another minute. Last but not least, serve and enjoy the deliciousness of these pancakes.
By following these instructions and swapping oil for butter, your pancakes will become the star of every breakfast, dessert or even afternoon snack. Not only is it so easy to make, but it also doesn’t require a lot of time or effort, and the results are delicious. If it’s your first time following the recipe, it will surely not become your last one.
