Homemade Pancakes with Brandy Syrup

 

What You'll Need

 

• 4 cups self-rising flour
• 1 1/2 heaping tablespoons baking powder
• 1/4 cup buttermilk powder
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup sugar or sugar substitute
• 2 large eggs
• 1 1/2 cups water, more or less as needed
• Cooking oil, as needed
• Butter, as needed
• Brandy Syrup

 

How to Make It

 

1. Mix the Dry Ingredients:

• In a large mixing bowl, combine the self-rising flour, buttermilk powder, and baking powder.
• Mix until well combined.

 

2. Add the Wet Ingredients:

• Add the eggs and sour cream.
• Mix just until incorporated.
• Add the vanilla extract and water.
• Mix to combine.

 

3. Add the Sugar:

• Once the batter is slightly incorporated, add the sugar or sugar substitute.
• Mix until well combined.
• Let the batter rest for about 2–3 minutes so it can soak up the excess water.
• Stir the batter again each time before pouring it into your skillet.

 

4. Heat the Skillet:

• Heat your skillet over medium-low heat.
• Add about 1 tablespoon of cooking oil.
• Transfer the batter to a measuring cup or another container with a spout.

 

5. Cook the Pancakes:

• Hold the batter still and steady over the center of the skillet.
• Pour in about 1/4 cup of batter for each pancake without moving your hand.
• As soon as the batter is poured into the skillet, lift the skillet and swirl the cooking oil around to cover and set the edges of the pancake.
• Allow the pancake to cook undisturbed until several bubbles cover the top and the edges are slightly brown.

 

6. Flip and Finish:

• Flip the pancake with a spatula in the direction away from your body.
• Immediately use your spatula to push any extra running batter up against the pancake to help it stay round.
• The pancake is done when you can gently press the top and it feels firm but not hard.
• Repeat until all the batter is gone.

 

Final Touch

• Serve warm with butter and Brandy Syrup. ENJOY!
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