Classic Pancakes
One bowl, seven ingredients, twenty five minutes. These classic pancakes are light, fluffy and never flat. A foolproof method that works every single time, whether you are cooking for one or feeding a table full of people who are not yet fully awake.
Servings: 8
Calories: 175kcal
Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar granulated
- 1¼ cup milk
- 1 large egg
- ¼ cup butter melted (4 tbsp)
Instructions
- In a bowl combine together the flour, baking powder, salt and sugar.
- Make a well in the center and add the milk, egg and melted butter. Whisk until most of the big lumps are gone, but do not over mix. Let the batter sit for 5 minutes while your pan heats up.
- Heat a non stick skillet over medium heat. Brush with a little bit of butter, about ½ teaspoon, or swirl it around to evenly coat the bottom of the skillet.
- Pour about ¼ cup of batter into the middle of the skillet. Use a ice cream scoop or a smaller ladle. Spread the batter around a bit to make sure it forms a circle. Cook for about 30 seconds or until bubbles start to form, then flip and cook on the other side until golden brown.
- Transfer to a plate and keep warm while repeating with remaining batter, until done.
Notes
- Do not overmix the batter. Small lumps are correct. A smooth batter means tough pancakes and tough pancakes mean a disappointing morning.
- Test your baking powder before you start. Drop a teaspoon into hot water. No bubbles means no lift. Buy a new one.
- Rest the batter for 5 minutes before cooking. This single step makes a noticeable difference in texture and most recipes will not tell you that.
- Keep your heat at medium low. Patience here is the difference between golden and burnt.
- To keep pancakes warm while you cook the rest, place them in a single layer on a baking sheet in a 200 degree oven. They will hold for up to 30 minutes.
- This recipe yields 8 to 12 pancakes depending on size. Nutrition is calculated based on 8 pancakes per batch.
- Leftovers keep in the fridge for 3 days or the freezer for 2 months.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 368mg | Potassium: 235mg | Sugar: 3g | Vitamin A: 275IU | Calcium: 117mg | Iron: 1.3mg
