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These fluffy pancakes will make you flip!

America's Test Kitchen on

2 tablespoons vegetable oil

1/4 teaspoon vanilla extract

Vegetable oil spray

1/2 cup blueberries

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, egg, oil and vanilla until well combined.

2. Add the milk mixture to the flour mixture and stir gently with a rubber spatula until just combined (batter should remain lumpy). Let the batter sit for 10 minutes before cooking.

 

3. Spray a 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute.

4. Using a 1/4-cup dry measuring cup, portion batter into the pan in three places. Sprinkle each pancake with 1 tablespoon of blueberries. Cook until the bubbles on the surface begin to pop, 2 to 3 minutes.

5. Use a spatula to flip the pancakes and cook until golden brown, 1 to 2 minutes. Transfer the pancakes to a plate. Repeat with the remaining batter in two more batches. Turn off the heat. Serve.

(For 25 years, confident cooks in the know have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. See more online at www.americastestkitchen.com/TCA.)

©2021 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.

 

 

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