INGREDIENTS
1 cup
milk
1
large egg
2 tablespoons
vegetable oil, plus more for cooking
1 cup
all-purpose flour
2 tablespoons
granulated sugar
1 teaspoon
baking powder
1/4 teaspoon
salt
Powdered sugar or maple syrup, for serving
Equipment
Measuring cups and spoons
Wide-mouth quart jar with lid
Large cast iron or nonstick frying pan
INSTRUCTIONS
Combine the ingredients in a wide-mouth jar. Place the milk, egg, and oil in a quart jar first. Add the flour, sugar, baking powder, and salt.
Seal the jar tightly and shake to combine. Seal the jar and shake the jar vigorously for at least 2 minutes. Don't stress about any small lumps in the batter.
Set the batter aside while you heat a pan. Set the batter side for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Fry 3 pancakes for 2 to 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan, cooking 3 at a time. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.
Flip and cook for another 2 to 3 minutes. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate. Repeat using the remaining oil and cooking the remaining batter.
Then enjoy.
N/B: Hope you enjoy. If you did leave a comment. Bye.
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