The secret to making homemade pancakes that are light and fluffy. Using this straightforward recipe, you can produce pancakes that are airy and fluffy. You just need a few basic ingredients, most of which are probably already sitting in your pantry or refrigerator.
This pancake recipe is one of our favorites because it is straightforward and cannot possibly go wrong. It can be made in a short amount of time, and we are willing to wager that you already possess everything required to make it at this very moment. In this particular recipe, eggs are required. If you want to make pancakes without using eggs, you can follow this recipe for vegan pancakes instead. The following is a concise rundown of the things that you will require: (the full recipe with ingredient amounts is shared in the recipe below).
Ingredients:
1/4 tsp. salt 1 3/4 cups milk
1/4 cup butter – melted
2 tsp. pure vanilla extract
1 big egg
2 cups all-purpose flour
1/4 cup granulated sugar
4 tsp. baking powder
1/4 tsp. baking soda
Directions:
In a large bowl, mix together the sugar, flour, baking powder, and baking soda, and then add the salt.
Milk, melted butter that has been allowed to cool slightly, vanilla extract, and an egg should be mixed together in a separate dish until smooth (there may be a number of lumps but that’s normal).
The consistency of the batter will be similar to that of a cream. If you discover that the batter is too thick and does not pour easily, you can adjust the consistency by folding in a couple of tablespoons of additional milk at a time until you get the required level of liquidiness. In addition, you do not want it to be overly thin.
Put the batter to the side and give it some time to relax while you preheat the frying pan or griddle.
Put a nonstick skillet or griddle on low to medium heat, and then add a small amount of butter to the pan so that it is lightly greased.
Pour one-fourth of a cup of the batter into the pan using a ladle or a measuring cup, and then use the back of the ladle or measuring cup to gently spread out the batter into a round shape.
Flip each pancake using a spatula as soon as bubbles start to develop on the surface, the pancake has inflated up a little, and the underside is golden. Continue cooking the pancakes until the other side is brown as well. Put the food on a plate.
Proceed with the rest of the batter as before. Before pouring each batch of pancake batter, mix in a small amount of butter to give the finished pancakes a golden brown color and a somewhat crisp exterior.
You can serve the pancakes with confectioners’ sugar, softened butter, pancake syrup, agave, honey, maple syrup, whipped cream, fruit, or any combination of these toppings.
Notes
• Before peeling the sides off, check to see that they still have a slight crispiness to them. They are going to become softer, which will save them from becoming soggy in the process.
• Preheat your oven to 200 degrees Fahrenheit, place a cooling rack on top of a baking sheet, and put the baking sheet and cooling rack in the oven. This will keep the pancakes warm while you finish making the entire batch. When the pancakes are done, remove them from the griddle and place them on the rack in the oven. Turn off the oven as soon as you place the first pancake on the rack if you see that the temperature inside the oven is too high. It will maintain the warmth without causing the pancakes to become dry.
Ingredients
- 1/4 tsp. salt 1 3/4 cups milk
- 1/4 cup butter – melted
- 2 tsp. pure vanilla extract
- 1 big egg
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 tsp. baking powder
- 1/4 tsp. baking soda
Instructions
In a large bowl, mix together the sugar, flour, baking powder, and baking soda, and then add the salt.
Milk, melted butter that has been allowed to cool slightly, vanilla extract, and an egg should be mixed together in a separate dish until smooth (there may be a number of lumps but that's normal).
The consistency of the batter will be similar to that of a cream. If you discover that the batter is too thick and does not pour easily, you can adjust the consistency by folding in a couple of tablespoons of additional milk at a time until you get the required level of liquidiness. In addition, you do not want it to be overly thin.
Put the batter to the side and give it some time to relax while you preheat the frying pan or griddle.
Put a nonstick skillet or griddle on low to medium heat, and then add a small amount of butter to the pan so that it is lightly greased.
Pour one-fourth of a cup of the batter into the pan using a ladle or a measuring cup, and then use the back of the ladle or measuring cup to gently spread out the batter into a round shape.
Flip each pancake using a spatula as soon as bubbles start to develop on the surface, the pancake has inflated up a little, and the underside is golden. Continue cooking the pancakes until the other side is brown as well. Put the food on a plate.
Proceed with the rest of the batter as before. Before pouring each batch of pancake batter, mix in a small amount of butter to give the finished pancakes a golden brown color and a somewhat crisp exterior.
You can serve the pancakes with confectioners' sugar, softened butter, pancake syrup, agave, honey, maple syrup, whipped cream, fruit, or any combination of these toppings.
Notes
• Before peeling the sides off, check to see that they still have a slight crispiness to them. They are going to become softer, which will save them from becoming soggy in the process. • Preheat your oven to 200 degrees Fahrenheit, place a cooling rack on top of a baking sheet, and put the baking sheet and cooling rack in the oven. This will keep the pancakes warm while you finish making the entire batch. When the pancakes are done, remove them from the griddle and place them on the rack in the oven. Turn off the oven as soon as you place the first pancake on the rack if you see that the temperature inside the oven is too high. It will maintain the warmth without causing the pancakes to become dry.