Fluffy Romantic Brunch
A delightful recipe for fluffy pancakes paired with fresh berries and maple syrup, perfect for special occasions or cozy mornings with loved ones.
Ingredients
Pancake Ingredients
- 4 large eggs Can substitute with flaxseed meal mixed with water for a vegan option.
- 1 cup milk (any variety, dairy or non-dairy) Almond, oat, or coconut milk can be used.
- 1 cup all-purpose flour Can substitute with gluten-free flour blends.
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Butter for cooking Used to grease the skillet.
For Garnishing
- Fresh berries (strawberries, blueberries, raspberries) For serving.
- Maple syrup For drizzling when serving.
Instructions
Preparation
- Start by gathering all your ingredients. Crack the eggs into a medium bowl and measure out the milk, flour, sugar, salt, and vanilla extract. Have butter ready for cooking and your fresh berries washed and set aside for garnishing later.
- In your prepared bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and salt until the mixture is smooth and free of lumps.
Cooking
- Place a non-stick skillet over medium heat. Allow it to warm up for a minute before adding a small amount of butter.
- Pour a small amount of batter into the skillet, creating pancakes that are around 4 inches in diameter.
- Cook the pancakes until you see bubbles forming on the surface, which usually takes about 2-3 minutes.
- Gently flip the pancakes using a spatula, watching for a lovely golden-brown color on the cooked side. Cook for another 2-3 minutes.
- Once cooked, transfer the pancakes to a warm plate. You may want to keep them in a warm oven at low heat while you finish cooking the rest of the batter.
Serving
- Once all the pancakes are cooked, serve them warm. Garnish with fresh berries of your choice and a generous drizzle of maple syrup.
Notes
To store leftovers, allow the pancakes to cool completely before placing them in an airtight container in the fridge for up to 3 days. For freezing, stack with parchment paper in a freezer-safe bag for up to 2 months.