Ingredients:
Dry ingredients:
- 240 grams (2 cups) all-purpose flour
- 2 teaspoons cornstarch
- 1 tablespoon baking powder
- 2 tablespoons sugar (white, demerara, or brown)
- 1 teaspoon salt
Wet ingredients:
- 240 ml (1 cup) milk
- ½ cup plain yogurt or buttermilk
- 2 medium eggs
For cooking:
- 60 grams (4 tablespoons) melted butter
- 2-3 tablespoons corn or canola oil
Instructions:
- In a large bowl, combine all the dry ingredients.
- In a separate bowl, lightly mix the wet ingredients.
- Gradually blend the wet mixture into the dry ingredients, stirring briefly. Use a hand mixer if available for a lump-free batter. Avoid overmixing to prevent the batter from becoming too elastic.
- Let the batter rest for at least 10 minutes to allow it to thicken and start to rise.
- Heat two medium skillets or one heavy-duty skillet over medium heat, dividing the butter and oil between them.
- Pour one full cup of batter into the skillet and gently tilt to spread evenly. Use a spatula to assist if needed.
- Cook until bubbles appear on the surface, then flip. The second side will cook quickly, in about 30 seconds, until golden brown.
- Stack cooked pancakes on a serving plate, covering them to retain warmth.
- Serve warm, optionally with syrup, fruit, or toppings of choice.
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