Best and Easiest Pancakes Ever!
This is everything you want in a pancake! Not too sweet, very buttery with a gorgeous texture.
Ingredients
- 1 cup Flour
- 2 Tbsp. Sugar I used vanilla bean sugar to add a little extra flavor.
- 2 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 cup Evaporated canned Milk
- 1/4 cup Coconut Milk
- 2 Tbsp. Water The water brings the consistency of the batter to perfection.
- Large Egg
- 3 Tbsp. Melted butter
- More butter for frying and serving.
Instructions
- In a large bowl whisk 1 cup flour, 2 Tbsp. sugar, 2 1/2 tsp. Baking Powder, 1/2 tsp. salt.
- Make a "well" in the dry ingredients and add 1 cup evaporated milk, 1/4 cup coconut milk, 2 Tbsp. water and 1 large egg. Whisk until all ingredients are just incorporated.
- Melt 3 Tbsp. butter in a heavy bottomed or cast iron skillet. Pour the melted butter into the batter and whisk to combine.
- Using the same pan you melted the butter in, add a little more butter and heat until butter is hot and bubbly, but not browned.
- Using a large spoon or ladle pour the batter into the hot pan and cook for about 3 minutes until the pancakes start to bubble and edges look dry.
- Flip the cakes and add a little more butter if the pan seems dry. Cook another 2 to 3 minutes until the cakes are golden brown on both sides.
- If you are cooking all the batter at once keep the cooked cakes on a platter in a 200 degree oven covered loosely with foil until ready to serve.