Breakfast

Vanilla Pancakes

Name: Vanilla Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

August 17, 2020February 11, 2022 by Spoorthy

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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.

Vanilla pancakes are perfect for lazy weekend mornings or brunch. I like pancakes so much that I sometimes eat them for dinner. It is so easy to put together all the ingredients. It takes less than 30 minutes from start to finish. A plateful of pancakes with fresh berries, cream and maple syrup on the top is my favorite.

These pancakes taste so much different than store-bought ready powder. We can feel the freshness with every bite.
This recipe is so straightforward except for one which involves separating the egg whites and yellow. The reason for that step is to make it close to the restaurant-style pancakes. Separating the egg whites incorporates the air into the batter that yields fluffy pancakes. The batter can be stored in an airtight container in the refrigerator for up to two days.

Vanilla Pancakes

Author: Spoorthy
Total Time: 30
Yield: 12 Pancakes

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Description

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