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–+ servings

Giant pancake

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 1
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/4 C (5.50 oz) (156 gr) all purpouse flour
  • 2 1/4 tsp (0.39 oz) (11.2 gr) baking powder
  • 1/4 tsp (0.04 oz) (1.2 gr) salt
  • 1 egg, medium size
  • 2 tbsp (0.92 oz) (26 gr) white sugar
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 3/4 C (6.09 fl oz) (180 ml) whole milk
  • 2 tbsp (1.06 oz) (30 gr) unsalted butter, melted
  • Caramel sauce
  • Strawberries in small pieces, for decorating

Method
 

  1. In a medium bowl, sift together the flour, baking powder, and salt. Mix with a spoon and set aside until needed.
  2. In a separate large bowl, combine the egg, sugar, vanilla extract, milk, and melted butter. Whisk with a hand whisk for about 1 minute, until the mixture becomes lighter and slightly fluffy.
  3. Add the flour mixture in two additions, whisking for about 10 seconds after each addition, until you get a smooth, lump-free batter.
  4. Place a medium skillet over medium heat and add a little butter. Once hot, pour in all of the pancake batter. Cook for about 3 minutes, until many bubbles begin to form on the surface. Then cover the skillet and cook for 2 more minutes. Uncover, carefully flip the pancake, and cover again. Cook for another 3 minutes, keeping in mind that this side cooks faster.
  5. Once the pancake is ready, remove it from the skillet and serve immediately with caramel sauce and strawberries.

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