Description
This easy vanilla pancake takes less than 30 minutes to make. These are moist, fluffy, and delicious. Mixing dry and wet ingredients separately and then combining it together makes it fluffier. More vanilla extract in this recipe adds to the sweet and soft flavor and gives a wonderful aroma.
Ingredients
Eggs- 2 (Separated)
White wine vinegar- 1 tsp
Vanilla extract- 1 Tbsp
Sugar- 2 Tbsp
Canola oil- 3 Tbsp
Whole milk- 1 cup
All-purpose flour- 1 1/2 cups
Salt- 1/4 tsp
Baking powder- 1 tsp
Instructions
1. Separate 2 eggs. Beating egg whites separately incorporates air into the batter and makes it fluffy.
2. Take the egg whites and add 1 tsp of white wine vinegar to it. Beat the whites until it becomes thick or the volume of it is four times more. Keep this aside to use it later.
3. Add 1 Tbsp of vanilla extract to yolks. Beat well.
4. Add 2 Tbsp of sugar and 3 Tbsp of canola oil to the yolks and beat for few more seconds until everything is combined well.
5. Add 1 cup of milk to the yolks and blend it together.
6. Sift 1 1/2 cups all-purpose flour, 1/4 tsp salt, and 1 tsp baking powder. Blend it again until it turns into the smooth batter without any clumps.
7. Now fold in the egg whites and mix it with a spatula. It is important not to over mix at this stage as this can alter the consistency of pancake batter.
8. Scoop a ladle full of batter onto a hot pan with oil or oil spray.
9. Cook both sides for few seconds on medium heat. Repeat the process for the rest of the batter.
10. Pancakes are ready to be served with syrup, berries, and creme.
Notes
1. Eggs act as a binding agent in the pancakes and other baked goods. Apple sauce is a good replacer as it contains pectin which helps with binding. Apple sauce can make the pancakes sweeter so reduce the amount of sugar or completely skip it.
2. Another egg replacer is buttermilk. Add 1/4 cup of buttermilk for 2 eggs. Adding buttermilk can make the batter watery, so it might require 4 or 5 Tbsp of more flour to bring the batter to the right consistency.
3. Oils can be replaced with more popular butter or shortening. Both butter and shortening will yield almost the same taste and texture. Butter is richer and better tasting. Both can make pancakes a bit dense than the oil version. Some of the other oils that can replace canola oil are grapeseed oil, Avocado oil, sunflower oil, and coconut oil.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 10 g
- Sodium: 151 mg
- Fat: 11.8 g
- Saturated Fat: 2.14 g
- Unsaturated Fat: 2.46 g
- Trans Fat: 0.028 g
- Carbohydrates: 34.38 g
- Fiber: 0.9 g
- Protein: 7.44 g
- Cholesterol: 210 mg
Keywords: Vanilla pancakes, Breakfast pancakes, easy and simple pancakes, plain pancakes, morning pancakes
