Pancakes With Cinnamon Sugar ~ TO BE TASTY

Dry Ingredients:
- 1 ¼ cups cake flour or all-purpose flour
- ½ teaspoon salt
- ½ to 1 teaspoon baking powder
- 1 to 2 tablespoons granulated sugar
Wet Ingredients:
- 2 eggs (room temperature)
- 2 tablespoons butter (30 grams, melted)
- ½ teaspoon vanilla essence/extract or paste
- 2 cups milk

Prepare Ingredients:
- Ensure eggs are at room temperature. If melting butter in the microwave, do so in 20-30 second bursts and let it cool before using.
Blender Method:
- Add all ingredients to a blender and blend until smooth.
Bowl and Spoon Method:
- In a bowl, combine the flour, salt, sugar, and baking powder. Create a well in the center.
- In another bowl, beat the eggs and milk together. Add the melted butter and vanilla, mixing well.
- Gradually pour the wet ingredients into the well of the dry ingredients, mixing until a smooth batter forms.
Cook the Pancakes:
- Heat a non-stick pan over medium-low heat and lightly grease it with melted butter or vegetable oil.
- Pour ¼ to ⅓ cup of batter into the pan, swirling to spread it out.
- Cook until the edges dry and bubbles appear on the surface (about 1 minute). Flip and cook the other side for another 30 seconds.
Serve:
- Serve warm with cream, cinnamon sugar, or fresh lemon juice. If using whipped cream, let pancakes cool for a few minutes before adding.
- For homemade whipped cream, whip 250ml thick cream with 1-2 tablespoons sugar and a drop of vanilla until soft peaks form.

Thickness Control: For thinner pancakes, use less batter. If the batter is too thick, add a tablespoon of water to adjust.
Storage: Store any leftover batter in the fridge. Reheat pancakes on a skillet or in the microwave.
Cooking Tips: Use room temperature eggs and cool melted butter to avoid curdling the batter. Adjust heat as necessary to prevent burning.

Enjoy your delicious, fluffy pancakes! 🥞✨

Pancakes With Cinnamon Sugar