Fluffy Pancakes
Source
Pancake Mix Ingredients
- 125 g ap flour
- 15 g sugar
- 15 g malted milk powder
- 7 g baking powder
- 2 g kosher salt
- 2 g baking soda
- 70 g coconut oil
Pancage Ingredients
- 115 g milk
- 50 egg (1 large)
- 7 g vanilla extract
- 233 g Pancake Mix (e.g., one batch)
Pancake Mix Method
- In the bowl of a food processor, combine flour, sugar, malted milk powder, baking powder, salt, and baking soda.
- Process about 30 seconds to ensure the leavening agents are fully homogenized into flour.
- Add solid coconut oil and pulse only until it disappears into a dry and powdery mix, just a few seconds. It’s important that the coconut oil is fully combined into the flour, while also remaining powdery and dry, so use caution and avoid over-processing, especially with larger batches. At this point, you can either continue with the recipe or transfer the mix to an airtight container and store up to one year at or below 74°F (24°C), or until the date stamped on the package of coconut oil.
Method
- Preheat griddle/skillet to 350°F (177°C)
- In a large mixing bowl, whisk milk, egg, and vanilla extract until well combined.
- Add the prepared pancake mix, and whisk until relatively smooth, although a few flecks of coconut oil may dot the batter.
- Scoop 1/3 cup portions and griddle until golden brown on either side, and cooked through the middle, about 90 seconds per side.