Vanilla Breakfast Pancakes
A small stack for a slow morning: vanilla batter, buttered edges and maple syrup at the table. Independent, untested Recipe Reel demo; the external video is by Inspired Taste.
About 25 minutes (demo estimate)
About 8 pancakes / 4 servings (demo estimate)
Original video by Inspired Taste
Stock photo for illustration. The demo recipe is independently written, not kitchen-tested, and not an authorized edition of the linked creator’s recipe.
Ingredients
1 1/2 cups all-purpose flour
2 tsp sugar
1 tbsp baking powder
A pinch of salt
4 tbsp unsalted butter, melted and slightly cooled
1 1/4 cups milk, lukewarm rather than hot
1 large egg
1 tsp vanilla extract
A little butter, for the pan
Maple syrup, to serve (optional)
Let’s make it
Combine the flour, sugar, baking powder and salt in a mixing bowl.
In a jug, beat the milk, melted butter, egg and vanilla together. Pour this into the dry ingredients and stir gently with a fork; a few small lumps are fine.
Warm a frying pan or griddle over medium heat and wipe it with a little butter. Drop in roughly 1/4 cup of batter per pancake, leaving room between them.
Turn each pancake once bubbles open on top and the rim looks less wet. Cook the second side for another 1–2 minutes, until the middle is set and both sides have color.
Repeat with the remaining batter, lowering the heat if the outside colors too quickly. Serve the pancakes warm, with maple syrup if using.
Before cooking, check the full source recipe, your equipment and ingredient allergens. Times and yields in this demo are estimates. Use US cups where cups are listed.
Watch the idea. Cook the recipe. Come back for seconds.
Recipe Reel is a website template demo. Recipe drafts and stock photography are illustrative. Referenced videos belong to their original creators.