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Picture by thelivingstyles
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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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View400
Dive into a breakfast sensation with these light and fluffy pancakes that are perfect for a lazy weekend morning or a special treat.
Ingredients
Nutrition
Per Serving
- Daily Value*
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Calories: 220
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Carbohydrates: 33g11%
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Protein: 5g10%
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Fat: 7g11%
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Saturated Fat: 4g20%
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Cholesterol: 50mg17%
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Fiber: 1g4%
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Sugars: 9g
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Sodium: 400mg17%
Tips and Recommendations
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Experiment with toppings like chocolate chips, sliced bananas, or chopped nuts.
- You can refrigerate the strawberry roll for several hours or overnight to enhance the flavors and make it easier to slice.
FAQs
1. Can I make the pancake batter the night before?
Yes, you can prepare the batter the night before and refrigerate it. Just give it a gentle stir before cooking.
2. Can I use regular milk instead of buttermilk?
You can, but buttermilk adds a tangy flavor and contributes to the fluffiness. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk.
Picture by preppykitchen
Instructions
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1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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2. In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.
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3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
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4. Heat a griddle or non-stick pan over medium heat. Add a small amount of butter or oil.
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5. Pour the batter into the prepared jelly roll pan and spread it evenly.
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6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
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7. Stack the pancakes on a plate and serve with maple syrup and fresh berries.