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Light & Fluffy Homemade Pancakes (Healthy & Delicious!)

Pancakes

It's for breakfast this morning! This recipe delivers classic, light, and fluffy pancakes with a focus on healthier ingredients. We'll use whole wheat flour for added fiber and a touch of honey for sweetness. Get ready for a delightful breakfast or brunch!

Cuisine Type: International

Dietary Preferences: Health-conscious

Yields: Approximately 8 pancakes (4 servings)

Prep time: 10 minutes

Cook time: 15-20 minutes

Estimated Nutritional Information (per serving - 2 pancakes):

* Calories: ~250-300

* Protein: ~8-10g

* Carbohydrates: ~40-45g

* Fat: ~6-8g

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. Using a nutrition tracking app is recommended for a more accurate calculation.

Ingredients:

* 1 cup whole wheat flour (or all-purpose flour if preferred)

* 2 tablespoons granulated sugar (or substitute with 1 tablespoon of honey or maple syrup)

* 2 teaspoons baking powder

* 1/4 teaspoon baking soda

* 1/4 teaspoon salt

* 1 large egg

* 1 cup milk (dairy or non-dairy)

* 2 tablespoons unsalted butter, melted (or coconut oil), plus extra for greasing the pan

* 1 teaspoon vanilla extract

Equipment:

* Large mixing bowl

* Whisk

* Measuring cups and spoons

* Griddle or large non-stick frying pan

* Spatula

* Ladle or measuring cup (1/4 cup size)

Instructions:

1. Prepare the Dry Ingredients:

* In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

2. Combine the Wet Ingredients:

* In a separate bowl, whisk together the egg, milk, melted butter (or coconut oil), and vanilla extract.

3. Combine Wet and Dry Ingredients:

* Pour the wet ingredients into the dry ingredients.

Gently fold the wet and dry ingredients together until just* combined. It's okay if there are a few small lumps. Overmixing will result in tough pancakes.

4. Heat the Griddle or Pan:

* Heat a lightly oiled griddle or non-stick frying pan over medium heat. You want the surface hot enough so that a drop of water sizzles and evaporates within a few seconds.

* Grease the griddle or pan lightly with butter or cooking spray between batches.

5. Cook the Pancakes:

* Pour 1/4 cup of batter onto the hot griddle for each pancake.

* Cook for 2-3 minutes per side, or until golden brown and bubbles begin to form on the surface.

* Flip the pancakes carefully with a spatula and cook for another 1-2 minutes on the other side, until golden brown.

6. Keep Warm (Optional):

* If you're making a large batch, keep the cooked pancakes warm in a preheated oven (200°F / 95°C) on a baking sheet.

7. Serve and Enjoy:

* Serve the pancakes immediately with your favorite toppings.

Cooking Times:

* Griddle/Pan Heating: 2-3 minutes

* Cooking per side: 2-3 minutes (first side), 1-2 minutes (second side)

Serving Suggestions:

* Classic: Maple syrup and butter

* Fruity: Fresh berries (strawberries, blueberries, raspberries), sliced bananas, whipped cream

* Nutty: Chopped nuts (walnuts, pecans, almonds), peanut butter, Nutella

* Sweet & Savory: Crispy bacon and maple syrup

* Healthy: Greek yogurt and a drizzle of honey

* Extra Indulgent: Chocolate chips, sprinkles, and a scoop of ice cream

Tips for Perfect Pancakes:

* Don't Overmix: Overmixing develops the gluten in the flour, resulting in tough pancakes. Mix until just combined.

* Hot Griddle: A hot griddle is essential for evenly cooked, golden brown pancakes.

* Don't Press Down: Avoid pressing down on the pancakes with the spatula while cooking, as this will flatten them and make them less fluffy.

* Adjust Heat: If the pancakes are browning too quickly, reduce the heat slightly.

* Fresh Ingredients: Using fresh baking powder and baking soda will ensure the pancakes rise properly.

* Experiment with Flavors: Add spices like cinnamon or nutmeg to the batter for extra flavor.

Enjoy your delicious and healthy homemade pancakes!

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