Isaac Mwangi Kanduma

CLASSIC PANCAKE RECIPE Ingredients 1-cup all purpose 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons unsalted butter, melted Cooking spray or extra butter for the pan Instructions Preheat Your Griddle or Pan Preheat a griddle or non-stick frying pan over medium-high heat. You'll know it's ready when a few drops of water sprinkled onto the surface sizzle and evaporate. Mix Dry Ingredients In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mix Wet Ingredients In another bowl, beat the egg, then add the buttermilk and melted butter. Mix until well combined. Combine Wet and Dry Mixtures Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix; it's okay if there are a few lumps. Cook the Pancakes Lightly grease the griddle or pan with cooking spray or a small amount of butter. Pour about 1/4 cup of the pancake batter onto the hot surface for each pancake Use the back of a spoon to spread the batter into a circular shape. Cook Until Bubbles Form Cook the pancakes for about 2-3 minutes, or until you see bubbles forming on the surface. Flip and Cook the Other Sid Carefully flip each pancake with a spatula and cook for an additional 2-3 minutes, or until both sides are golden brown and the pancakes are cooked through. Serve Remove the pancakes from the griddle or pan and place them on a serving plate. You can keep them warm in a low oven (around 200°F or 93°C) while you cook the remaining pancakes. Add Toppings (Optional) Serve your pancakes with your favorite toppings, such as maple syrup, fresh berries, sliced bananas, whipped cream, or chocolate chips. Ingredients 1-cup all purpose 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons unsalted butter, melted Cooking spray or extra butter for the pan Instructions Preheat Your Griddle or Pan Preheat a griddle or non-stick frying pan over medium-high heat. You'll know it's ready when a few drops of water sprinkled onto the surface sizzle and evaporate. Mix Dry Ingredients In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mix Wet Ingredients In another bowl, beat the egg, then add the buttermilk and melted butter. Mix until well combined. Combine Wet and Dry Mixtures Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix; it's okay if there are a few lumps. Cook the Pancakes Lightly grease the griddle or pan with cooking spray or a small amount of butter. Pour about 1/4 cup of the pancake batter onto the hot surface for each pancake Use the back of a spoon to spread the batter into a circular shape. Cook Until Bubbles Form Cook the pancakes for about 2-3 minutes, or until you see bubbles forming on the surface. Flip and Cook the Other Sid Carefully flip each pancake with a spatula and cook for an additional 2-3 minutes, or until both sides are golden brown and the pancakes are cooked through. Serve Remove the pancakes from the griddle or pan and place them on a serving plate. You can keep them warm in a low oven (around 200°F or 93°C) while you cook the remaining pancakes. Add Toppings (Optional) Serve your pancakes with your favorite toppings, such as maple syrup, fresh berries, sliced bananas, whipped cream, or chocolate chips.