150g of flour + a pinch of salt 25g of sugar 8g of baking powder 150ml of warm milk 15ml of oil 1 egg Vanilla extract (Let it rest 20 minutes)
Here’s how you might proceed with these ingredients:
- In a large mixing bowl, sift together 150g of flour, a pinch of salt, and 8g of baking powder to ensure they are well combined and free from lumps.
- In a separate bowl, whisk together 150ml of warm milk, 15ml of oil, and one egg until the mixture is smooth and the egg is fully incorporated.
- Add the wet mixture to the dry ingredients, stirring gently to combine. Be careful not to overmix; it’s okay if there are a few lumps.
- Stir in 25g of sugar and a few drops of vanilla extract to the batter for sweetness and flavor.
- Let the batter rest for 20 minutes. This allows the gluten in the flour to relax and the baking powder to start working, which will result in a lighter, fluffier texture.
- After resting, gently stir the batter to ensure it’s well mixed. Then, it’s ready to be cooked as pancakes on a griddle or in a pan, or as a cake in an oven, depending on your preference.
This is a versatile batter that can be customized with various add-ins like chocolate chips, blueberries, or nuts if desired.