Fresh out of the pan, here is our Saturday late morning breakfast. Instead of the same old plain pancakes, I tried out this raisin/vanilla one and you can guess how excited I am because it came out so well! Hence this posting to share my happiness : )
It’s quite simple and quick, yet the flavor is so much more intense than a regular pancake.
It’s as easy as adding vanilla and raisins to your regular pancake mixture. There are a million ways to make them and everyone has their own way. Here’s how I do it
1 1/2 cups all-purpose flour
3 tbsp sugar
1/4 teaspoon salt
1 tbsp baking powder
1/8 teaspoon freshly ground nutmeg (Optional)
2 large eggs
1 1/4 cups milk
1 tsp pure vanilla extract
1/3 – 1/4 cup raisins ( Feel free to add less or more according to your taste)
3 tbsp unsalted butter
In a bowl, beat the eggs and then whisk in the milk and vanilla extract. Melt the butter in a pan and whisk the butter into the milk mixture.
In a seperate large bowl, whisk together the flour, sugar, salt, baking powder and nutmeg.
Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed. Try to make it as smooth as possible, but dont sweat it, a little lump never really hurt anybody. After the batter is nice and smooth add in the raisins and gently fold them in.
Use a non-stick skillet and keep in on medium heat. Spray liberally with cooking spray and ladle in about 1/2 cup of the batter. (Use 1/3 cup or 1/4 cup of batter per pancake if you want smaller ones). Cook, until bubbles break the surface of the pancakes, and the underside is golden brown, about 2 minutes. Flip it over and cook about 1 minute more on the other side. Make more, stack em up and serve warm with maple syrup or honey.