When you see how simple it is to make flawlessly prepared flapjacks on your own, you’ll flip.
A fantastic homemade pancake is surprisingly easy to make, and this basic pancake recipe may be altered to include different fruits, nuts, or other toppings each Saturday morning.
1) Mix Dry Ingredients
Mix 2 cups of all-purpose flour, 1 tablespoon of sugar, 1/2 tablespoon of baking powder, and 1/2 teaspoon of salt in a bowl first. Try adding a half teaspoon of cinnamon, a dash of nutmeg, or a cup of finely chopped nuts to the dry ingredients to give your pancakes that extra something.
Baking powder must be fresh to produce fluffy pancakes. If your baking powder is more than six months old, throw it away. If you’re not sure, pour a little water and check. Water and baking powder should fizz and bubble vigorously.
2) Mix Wet Ingredients
One egg, lightly whisk. The egg is then whisked with 1 3/4 cups of milk and 2 tablespoons of melted butter. Naturally, full milk and butter will produce the most delectable pancakes, but if required, you can substitute a lower-fat milk or oil for the butter.
You might find it interesting to add a few drops of vanilla or almond essence to your wet ingredients.
3) Mix Dry & Wet Ingredients
Simply combine the dry ingredients in the bowl with the wet ingredients to moisten them all. A few lumps are acceptable, but make sure the bottom of the bowl doesn’t contain any pockets of dry flour.
Overmixing the batter will result in a less fluffy, more rubbery pancake.
4) Heat the Oil
In a cast iron or nonstick skillet, add a little oil. For about five minutes, preheat the greased skillet over medium-low heat.
Add one drop of the pancake batter to the skillet to check the temperature. It’s ready to go if the edges start to sear.
5) Add the Batter to the Skillet
A small ladle, measuring cup, or ice cream scooper can be used to transfer the same volume of batter to the skillet for each pancake. Pancakes can now be made in a wider range of sizes. Spread the batter out into a circle using the back of the scooper or measuring cup.
6) Cook the Pancakes
For about three minutes, or until bubbles appear on the surface of the batter, let the pancakes cook while being left unattended. Feel free to add your preferred treats at this point, such as chopped bananas, fresh berries, or chocolate chips. It’s time to flip when the bursting bubbles no longer fill back up with wet batter.
7) Flip the Pancakes
The pancake should be carefully flipped over and cooked for about two minutes, or until golden brown.
Use the first few pancakes as a “test cake” to determine the skillet’s heat setting. When your pancakes are ready to be flipped, adjust the heat by turning it up or down until they are perfectly browned.
8) Finish Cooking & Enjoy
You should have enough room in your skillet to cook two to three pancakes at once. The process should be repeated using all of the batter, adding additional oil to the skillet as necessary.
This recipe will yield eight to nine huge pancakes with a diameter of four inches. Pancakes that have been cooked can be kept warm in a low-heated oven.
Learn more: 5 Breakfast Recipes with No Eggs