Fluffy Pancakes with Honey and Butter
Fluffy Pancakes with Honey and Butter
Ingredients
For the Pancakes
- 2 large eggs
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons corn oil
- 1 3/4 cups cake flour
- 1 1/4 cups milk, or as needed
For Serving
- 1/4 cup butter, softened, cut into squares
- 1/2 cup honey, or maple syrup, as needed
Instructions
- 1
In a large mixing bowl, combine the cake flour, granulated sugar, and baking powder. Whisk briefly to combine the dry ingredients.
⏱️ 2 min
- 2
Add the large eggs and corn oil to the dry ingredients. Gradually pour in the milk, starting with 1 cup, and whisk all ingredients together until a smooth, uniform batter is formed. Add more milk if needed to reach a pourable consistency, similar to heavy cream. Be careful not to overmix, as this can lead to tough pancakes.
⏱️ 3 min
- 3
Place a flat-bottom non-stick pan or griddle on the stove over medium-low heat. Do not preheat the pan for this method.
⏱️ 1 min
- 4
Pour approximately 1/4 cup of batter into the cold pan, allowing it to spread naturally into a round pancake shape. Cook for 2-3 minutes, or until the surface is covered with numerous bubbles and the edges appear set.
⏱️ 3 min
- 5
Carefully flip the pancake using a spatula and cook the other side for another 1-2 minutes, or until it is golden brown and cooked through.
⏱️ 2 min
- 6
Remove the cooked pancake from the pan and place it on a plate. Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning. You may need to wipe the pan clean between batches if any residue builds up.
⏱️ 8 min
- 7
Stack the cooked pancakes on a plate. Top the stack with a square of softened butter.
⏱️ 1 min
- 8
Drizzle generously with honey or maple syrup before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Pancakes with Honey and Butter
Ingredients
For the Pancakes
- 2 large eggs
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons corn oil
- 1 3/4 cups cake flour
- 1 1/4 cups milk, or as needed
For Serving
- 1/4 cup butter, softened, cut into squares
- 1/2 cup honey, or maple syrup, as needed
Instructions
- 1
In a large mixing bowl, combine the cake flour, granulated sugar, and baking powder. Whisk briefly to combine the dry ingredients.
⏱️ 2 min - 2
Add the large eggs and corn oil to the dry ingredients. Gradually pour in the milk, starting with 1 cup, and whisk all ingredients together until a smooth, uniform batter is formed. Add more milk if needed to reach a pourable consistency, similar to heavy cream. Be careful not to overmix, as this can lead to tough pancakes.
⏱️ 3 min - 3
Place a flat-bottom non-stick pan or griddle on the stove over medium-low heat. Do not preheat the pan for this method.
⏱️ 1 min - 4
Pour approximately 1/4 cup of batter into the cold pan, allowing it to spread naturally into a round pancake shape. Cook for 2-3 minutes, or until the surface is covered with numerous bubbles and the edges appear set.
⏱️ 3 min - 5
Carefully flip the pancake using a spatula and cook the other side for another 1-2 minutes, or until it is golden brown and cooked through.
⏱️ 2 min - 6
Remove the cooked pancake from the pan and place it on a plate. Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning. You may need to wipe the pan clean between batches if any residue builds up.
⏱️ 8 min - 7
Stack the cooked pancakes on a plate. Top the stack with a square of softened butter.
⏱️ 1 min - 8
Drizzle generously with honey or maple syrup before serving immediately.
⏱️ 1 min