Recipes

Perfect Pancakes

By
Mercedes & Anastasia Korngut

Published: 

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Ingredients

  • 2 Eggs
  • 1 ½ cups Milk
  • Large pinch of kosher salt
  • 4 tbsp butter, melted
  • ½ cup maple syrup
  • 2 tbsp vanilla extract
  • 2 cups Flour
  • 4 tsp baking powder
  • 3 oz white chocolate chips or chopped
  • 1 ¼ cups frozen raspberries or blueberries
  • Butter, for cooking

Directions

  1. Whisk the eggs, salt, milk, melted butter, maple syrup, and vanilla extract together.
  2. To the same bowl, add flour, and baking powder.  Stir together.  If the batter is a little lumpy, that’s okay!
  3. Gently stir in white chocolate and frozen raspberries.
  4. Turn your stove to medium heat and melt a small amount of butter on a nonstick pan.  When the butter is bubbling, add a small ladle of batter, creating your perfect pancakes.  Reduce heat to low.
  5. The pancakes are ready to flip after about 2 minutes, when the underside is golden brown, there are bubbles cooking through the pancake, and the edges are no longer wet.  Gently flip and cook for another minute.  Enjoy!