关于此食谱

轻盈、金黄、蓬松得不可思议——这些经典自制煎饼就是那种堆叠得高高的、完美吸收糖浆的类型。使用食品储藏室的基本材料和几个简单的技巧（你好，静置面糊和热锅！），这是你唯一需要的煎饼食谱。完美适合懒散的周末早晨或特殊的工作日早餐。

步骤说明

1. 1

   In a large Mixing Bowl, whisk together the All-Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda, and Salt until well combined. Set aside.

2. 2

   In a separate medium Mixing Bowl, whisk together the Buttermilk, Egg, melted Butter, and Vanilla Extract until smooth and fully combined.

3. 3

   Pour the wet ingredients into the dry ingredients and gently fold together with a Spatula or Whisk until just combined. Stop mixing as soon as no dry flour streaks remain — the batter should look lumpy.

4. 4

   Let the batter rest, uncovered, for 5 minutes. This allows the Baking Powder and Baking Soda to activate and the gluten to relax, which is key to achieving maximum fluffiness.

5. 5

   Heat a large Skillet over ^[medium heat]. Add a small pat of Butter and let it melt, swirling to coat the pan. The pan is ready when the Butter foams and a drop of water flicked onto the surface sizzles immediately.

6. 6

   Using a Ladle or a Measuring Cups, pour the batter onto the Skillet, leaving room for spreading. Cook until bubbles form across the entire surface of the pancake and the edges look set and matte (no longer shiny), about 2–3 minutes.

7. 7

   Flip the pancake in one confident motion and cook for another 1–2 minutes until the underside is golden brown and the pancake is cooked through.

8. 8

   Transfer cooked pancakes to a plate and repeat with the remaining batter, adding a fresh pat of Butter to the Skillet between batches as needed. Keep finished pancakes warm by placing them on a Baking Sheet in a ![200°F] Oven while you cook the rest.

9. 9

   Stack the pancakes high and serve immediately with Maple Syrup, a dusting of Powdered Sugar, or Berries. Enjoy!