These fluffy and light pancakes are perfect for breakfast, brunch, lunch and dinner. Who doesn’t love a sweet, delicious treat at all times of the day?
Total Cooking Time: 30 minutes
There is a strange divide between people who like pancakes and people who like waffles. And then there are people like me. Floating in the middle because the taste feels so different even if the batter seems close to the same. One of the biggest perks from Pancakes is that they don’t require any special kitchen tools to make, all you need is a pan, a bowl and a whisk! And whipping up fluffy pancakes is only a few steps away.
There are seven main ingredients needed for pancakes. Like most baked goods, you’ll need flour, sugar, salt, and eggs. The leavener for this project is going to be baking powder alone, the fat used will be butter (although oil can be used as a substitute), and milk is going to be needed which may not be a common ingredient.
The process for making pancakes is quick and easy. I generally will only use two bowls and a whisk to combine all the ingredient. You don’t want to use a mixer for pancakes because it is very easy for the batter to be overmixed. All of the dry ingredients are added into one bowl and stirred together, and all the wet ingredients are added into another bowl and stirred together.
Pour the wet ingredients into the dry ingredients (or the other way around depending on which bowl is bigger). You want to ingredients to be just combined, it will be a little harder to overmix by hand so doing this whisk is the best choice.
Then it’s time to put the batter in the pan! I like to use a griddle for this process, but you can use any pan with a flat bottom. I scoop about 1/3rd of a cup of the batter onto the griddle. As the dough cooks, you will see bubble rising to the top of the pancakes. I like to use these bubbles to tell if the pancakes are cook through enough to flip. Generally, I won’t flip the pancake until I see a bubble pop in the thickest point of the pancake.
And all that’s left is to enjoy with the toppings of your choice!
Be Careful with Melted Butter
Many recipes call for melted butter that you will then pour into the other wet ingredients. And often, the wet ingredients will include eggs or milk. It is important to have the melted butter slightly cooled because hot liquids can accidentally cook the eggs or curdle the milk. No one wants scrambled eggs in their dough. Probably. This can be avoided by allowing the butter to cool down a little (while remaining in a liquid state), or by adding the butter slowly while continuously stirring the mixture.
- 1 Cup All-Purpose Flour
- 2 Tbsp Granulated Sugar
- 2 Tsp Baking Powder
- ½ Tsp Salt
- 1 Cup Milk
- 1 Egg
- 3 Tbsp Butter softened
- In a small bowl – combine flour, sugar, baking powder, and salt.
- In a medium bowl – combine milk, egg, and butter.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Grease pan as desired. Turn on stove to medium heat.
- Ladle 1/3rd cup of the batter onto a flat surface. Flip halfway through the process (Each side should take about 2 minutes).