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This is not a drill: You can make these two-inch-thick, light-as-air pancakes at home. For real. Called hotcakes—or hottokēki in Japan—they’re best enjoyed with plenty of maple syrup, melted butter or whipped cream. Here’s the thing, they’re not only super fluffy, but also they soak up vanilla ice cream delicious sauces like it’s no one’s business. 

What do I need? A large round cookie cutter, non-stick spray, a non-stick skillet and a spatula. Plus these ingredients: 2 large eggs, ¾ cup buttermilk, ¼ cup sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon salt, 1½ cups all-purpose flour, 1 teaspoon baking powder and ¼ teaspoon baking soda.

What do I do? Blend the eggs, buttermilk, sugar, vanilla extract and salt on low until combined; add the rest of the ingredients and blend until just combined. Heat the skillet over medium-low and coat it with non-stick spray. Coat the inside of the ring too, put it in the skillet and fill it up halfway with batter. Cook the pancake until bubbles appear all over it, gently flip it and cook until the bottom is golden brown. Anddd repeat!

Will my pancakes look like that IRL? Unless you’re texting and cooking, it’s practically guaranteed. The best news? They taste even better than they look. Bring on the extra maple syrup (and ice cream).

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