The trick to fluffy McDonald’s hotcakes is kind of counterintuitive – the more lumps in your batter, the better. Learn all the tricks with this recipe.
Provided by: SmallRecipe.com
Categories: nut-free,vegetarian,brunch,Mother’s Day,breakfast,brunch
Total time: 25 minutes
Prep time: 5 minutes
Cook time: 0S
|2 c. milk|
|2 tbsp. maple syrup, plus more for serving|
|1/4 c. vegetable oil, plus more for cooking|
|1 tbsp. baking powder|
|2 c. all-purpose flour|
|1/4 tsp. kosher salt|
|Butter, for serving|
- In a large bowl, whisk the eggs, milk, oil, and syrup until combined. Add baking powder, flour, and salt. Whisk together until just combined, and not smooth. The lumpier, the better!
- Heat a large nonstick skillet or griddle over medium heat. (If desired, add a little oil or butter here.) Using a ¼ cup measuring cup, scoop batter onto the skillet/griddle. Cook until bubbles appear on the surface, about 2-3 minutes. Flip gently so as to not deflate the rise, and cook for another 2 minutes, or until the hotcakes are cooked through. Repeat with the remaining batter.
- Serve with maple syrup and a perfectly square pat of butter.