Step 1
In a large measuring cup, combine milk, melted butter, lightly beaten eggs, and vanilla extract. Whisk vigorously until thoroughly mixed.
Step 2
In a large bowl, combine the all-purpose flour, Redpath® Granulated Sugar, baking powder, salt, and baking soda. Whisk well to ensure the leavening agents and salt are evenly distributed throughout the flour and no lumps remain.
Step 3
Pour the wet ingredients into the dry ingredients. With the whisk, fold until no flour streaks remain; do not overmix. Mixture will be slightly lumpy.
Step 4
Set aside to rest for 5 minutes. Preheat a nonstick pan on medium-low to medium heat. If using an electric griddle, set to 375°F (191°C).
Step 5
With a ladle, measure ¼ cup (60 ml) portions onto the ungreased, preheated nonstick pan allowing room for spreading.
Step 6
Flip pancakes when the bubbles that have formed on top begin to pop and the bottoms are golden brown; approximately 2 to 3 minutes. Cook until the underside is also golden brown.
Step 7
Serve immediately.
Serve warm pancakes dusted with Redpath® Icing Sugar, a pat of butter, pure maple syrup, jams, fruit purees, fresh summer berries (strawberries, blueberries, red or white currants, or raspberries), sliced bananas, whipped cream, sprinkled with granola, and/or alongside bacon or sausages.
*Non-dairy milk (almond, coconut, oat, etc.) can be used in place of the milk in the recipe. For extra tang, replace with buttermilk.
* Pancakes can be kept warm in a low-temperature oven. Preheat oven to the lowest temperature setting. Place a wire cooling rack onto a baking sheet into the oven. After cooking each pancake, place them in a single layer into the oven to keep warm. Be careful, as the pancakes will begin to dry out if kept longer than 20 minutes in the oven.
*To test if your griddle or nonstick pan is preheated correctly, spoon about a tablespoon of the batter into the pan. After a minute of cooking, the underside of the tester should be golden in colour. If the bottoms of the tester are pale or burnt, adjust the heat or temperature accordingly.
*If using a regular pan vs. a nonstick pan, add a small amount of butter to the pan to lightly grease the surface, before adding the pancake batter.
*Add ground cinnamon, zests (lemon, orange, lime), or use a different extract in place of the vanilla extract (almond, lemon, rosewater, orange blossom water, etc.) to change up the flavour.
*If adding mix-ins to your pancakes, sprinkle the ingredients (peanut butter or chocolate chips, blueberries, sprinkles, shredded coconut, etc.) after you’ve poured the batter into the pan or onto your griddle.
*Pancakes can be frozen for up to 3 months. Place completely cooled pancakes in a single layer on a baking sheet. Freeze solid; 1 hour. Place frozen pancakes between sheets of parchment or waxed paper and into a freezer-safe bag. Reheat frozen pancakes in the microwave (30 to 60 seconds). If desired, finish them off in a toaster oven for about 1 minute to crisp them.
