A pancake with the crispy edges


  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • Cooking spray or vegetable oil


  1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In a separate mixing bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
  4. Heat a non-stick skillet or griddle over medium-high heat. Spray or brush the skillet with cooking spray or vegetable oil.
  5. Using a 1/4 cup measure, pour the pancake batter onto the skillet.
  6. Cook until the edges of the pancake start to look dry and the surface is bubbly. This should take about 2-3 minutes.
  7. Flip the pancake and cook for another 1-2 minutes until golden brown.
  8. Remove the pancake from the skillet and serve immediately.

To get crispy edges on your pancakes, make sure that the skillet is hot enough and that you don’t flip the pancakes too soon. Let the edges cook until they are golden brown before flipping. You can also try using a cast-iron skillet, which tends to create a crispier crust.

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