What’s better than waking up to a stack of pancakes? Perfectly cooked, fluffy, and sweet. And to achieve the perfect pancake you will need a smooth batter and the right amount of heat on your pan.

If you’re not really sure how hot your skillet is, test it by cooking a small pancake. What’s one’s sacrificial of a small dollop of pancake batter compared to a high stack of perfectly cooked pancakes?

INGREDIENTS: 3/4 cup all-purpose flour; 3 tbs vanilla sugar; 1-1/2 tsp baking powder; 1/2 tsp baking soda; 1/8 tsp salt; 3/4 cup low-fat buttermilk; 1 tbs vegetable oil; 1 large egg; 1 tsp vanilla extract

METHOD: 1. Heat a non-stick pan. 2. Put all the dry ingredients in a bowl. Mix it well. 3. Make a well in the center of the dry ingredients, and add wet ingredients (egg, vegetable oil, buttermilk, vanilla extract). 4. Whisk the batter until everything is mixed. The batter should have a few lumps. 5. When your pan is heated, pour a small ladle of batter onto the pan. 6. Flip the pancake when you see bubbles beginning to appear. If the pancake is not browned when flipped, turn the heat up; if the pancake is overly browned, turn the heat down. 7. Serve with maple butter (previous episode), fresh fruits, a side of bacon.

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