Tuesday, July 10, 2018
INGREDIENTS:
- 2 large eggs
- 7 ounces whole milk
- 1 tsp vanilla extract
- 1 2/3 cups all purpose flour
- 1 3/4 tsp baking powder
- 1/4 cup granulatred white sugar
DIRECTIONS:
- In a large bowl, add eggs, milk and vanilla. Beat with a whisk for about 1 minute by hand, until light and fluffy. Add in remaining ingredients. Whisk until batter is smooth.
- Let batter sit for about 15 minutes. Batter should thicken considerably during this time.
- Preheat your griddle. If you are using an electric griddle, I recommend heating to 300F. You want a slightly lower heat setting than what you normally would use for American pancakes because these will take much longer to cook and you don't want to burn the tops.
- Generously grease the inside of your molds with vegetable oil. I sprayed mine with a cooking oil spray. Lightly grease the surface of your griddle. Place molds onto your griddle. You want to fill your molds halfway with batter, as they will rise about twice as high when finished. For rings molds measuring 3 3/4 inches in diameter and 1 1/4 inch in height, add 1/2 cup of batter.
- Let batter cook until bubbles form and break on the surface and the edges look cooked. Carefully place a large spatula underneath the pancake, until all of the pancake is on yours spatula. You may want to put on an oven mitt with your other hand. Lightly support the other end of the ring mold with your free hand that isn't holding the spatula and then quickly flip it over, pushing the ring mold back down. It's okay if you have a little spilled batter, but you need to work quickly to push the ring mold back down to prevent the uncooked batter from completely spreading out of the mold.
- Cook for a few more minutes until pancake is done. Pancake should easily pop out of the mold when you lift the mold. Repeat with remaining batter. Serve pancakes with toppings and syrups of your choice.
