Pancakes are a beloved breakfast staple.
Whether you prefer them thick and fluffy or thin and crispy, there’s no denying the appeal of a stack of freshly made pancakes drizzled with syrup and topped with your favorite fruits or spreads. In this blog post, we’ll explore the art of pancake making, sharing tips and tricks for achieving pancake perfection, as well as some delicious recipes to try at home. Let’s get started!
I like them with cranberry sauce with this recipe of Homemade Cranberry Sauce.
You can also check out our other Breakfast
Best Pancakes Recipe
Ingredients
- ⅘ cup milk
- 7 oz flour
- 1 pc egg
- 2 tbsp vegetable oil
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
Instructions
- In a container in which we will make the pancake batter, beat an egg, add sugar and salt. If you want to add vanilla sugar, add it now.
- Mix with a mixer or just a whisk until smooth and the sugar and salt are completely dissolved. Adding the milk and vegetable oil, mix well.
- In a separate container sift flour and baking powder. If you want to add cinnamon or other dry spices to the batter, add them now, it is better to sift them too. Very carefully mix everything.
- Add the sifted flour with baking powder to a container with the dough. Mix until homogeneous.
- Bake in a dry pan without oil, which is what makes the pancakes so evenly browned and smooth. Also, to get such a uniform color, it is important to use a frying pan with a smooth bottom, without reliefs.
- Put the frying pan on medium heat and heat it well. Pour the batter into the hot pan. Pour the batter in the middle of the pancake, it will spread itself. If necessary, even out a little, so that the circles are as even as possible.
- When bubbles begin to appear on the surface of the poured batter, it’s time to flip our pancake.
- Fry the pancakes on the back side until the same ruddy color as the first side
Notes
- When you mix the dough, try to work faster, if you knead the dough for a long time, the flour will begin to develop gluten and pancakes may not turn out soft, but “rubbery”.
- If the bottom of the pancake is beginning to brown, and the top is still quite liquid, lower the heat on the stove. If it is all cooked, and the bottom is very light, the heat should be increased.
