Step-by-step preparation
Step 1: Prepare the liquid base.
In a large bowl, pour the milk and egg into the mixture, then add the sugar, oil, and vanilla extract. Beat vigorously until completely smooth. This step ensures the sugar is completely dissolved and the cake is evenly flavored.
Step 2: Prepare the dry ingredients.
In a separate bowl, sift the flour with a pinch of salt. Sifting is an often-skipped step, but it’s essential for a smooth batter and avoiding lumps.
Step 3: Prepare the pancake batter.
Gradually pour the liquid mixture into the flour mixture, whisking constantly. Continue mixing slowly and evenly until you achieve a smooth, lump-free batter. Ideally, the consistency should resemble heavy cream.
Step 4: Resting Time:
Cover the bowl and let the dough rest for 30 minutes at room temperature. This resting time allows the flour to fully hydrate, resulting in softer and lighter pancakes after baking.
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