Apart from Valentine’s, International Day of Women and Girls in Science and International Mother Language Day (yeah right it’s a thing, on the 21st),
Apart from Valentine’s, International Day of Women and Girls in Science and International Mother Language Day (yeah right it’s a thing, on the 21st), February is also Pancake Month. I thought why not do an easy pancake recipe from scratch.
These pancakes are the real deal; thick, buttery and fluffy with just the right amount of goodness. From today, you will bid boxed pancake mixes goodbye.
This has been my go to easy pancake recipe over the years and after a couple of perfections and tweaks I am proud to present it to the world. Drrrrrrrrrrrrum-roll. Plus I’ll be sharing tips to making the best pancakes every time. No more sacrificial pancake (that first pancake that always gets burnt or comes out white and raw.)
First let’s prepare the ingredients.
Flour: Use all-purpose flour or whole wheat or a combination of both. You can also use self raising flour that has already been infused with raising agents. This recipe calls for all purpose flour. Click here to learn more on the difference between all purpose and self raising flour.
Sugar: We’ll use brown sugar. You can also use granulated sugar
Baking Powder: Baking powder makes the pancakes light and fluffy. Remember baking powder differs from baking soda. Baking soda requires introduction of an acid like lemon to be effective and is used mostly in cakes. Also skip using baking powder when using self raising flour as it is already incorporated. Click here to learn more on the difference between baking powder and baking soda.
Salt: Salt balances sweetness and suppresses the taste of bitter ingredients like baking powder.
Milk: Use any type of milk you have on hand; whole milk, skim milk even non dairy milk (like coconut and almond milk)
Melted butter: We will use unsalted butter. You can however use salted butter just be sure to reduce the amount of salt. Coconut oil also works or margarine.
One Egg: The egg adds structure and also aids in making the pancakes light and fluffy.
Related: Avocado Toast With Eggs
How to Mix the Batter
Always mix the dry ingredients on a first bowl then the wet ingredients on a different bowl. Once ready combine the two mixes using a fork. Stir until you no longer see clumps of flour.
Be sure not to over mix as that results in the pancakes being heavy and flat.
How to Cook Perfect Pancakes
Always ensure you have even heat across the pan. Heat the pan on low heat before you mix the ingredients. To test if the pan is ready splatter a little water on it. If ready, the water ‘dances’ around the pan and eventually evaporates.
Always grease your pan to keep pancakes from sticking (yes, even in non-stick pans.) Use a non stick spray or brush lightly with butter.
See also: Spaghetti Veggie Bacon and Omelet
How to Pour Pancake Batter
A great tip is to use a ¼ cup measuring cup to scoop the batter. This way you get uniform pancakes. Start from the center and pour gently in a circular motion to obtain a nice round circle.
Don’t rush to flip the pancakes. Let them get gorgeously golden brown on the first side before flipping. They are ready when bubbles start to form and pop on the top, the uncooked side.
How to flip the pancake
For a perfect flip, shove your spatula underneath all the way and flick your wrist to turn the pancakes over.
Do not use the whole of your arm; instead gently turn your wrist.
Now, Personalize it Based on What you Love
This is just but a basic recipe. Feel free to toss in whatever you desire. Here are some suggestions:
- Add fresh blueberries to make blueberry pancakes
- Mix in mashed and sliced banana to have banana pancakes.
- Add lemon zest or spices like nutmeg, cinnamon or all spice to jack up the flavor.
- Add a few spoonfuls of flax seeds
Options are limitless. Experiment with what you love then come back and share what worked for you.
- 11/2 cup All Purpose Flour (200g)
- 3 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoon salt
- 11/4 cup milk (300 ml)
- 1 Egg
- 3 Tablespoons Butter
- Heat skillet on low heat
- Whisk flour, sugar, baking powder and salt in a medium bowl.
- Melt butter and milk in the microwave for 30 seconds or using a double boiler or directly on the stove
- Beat the egg into the milk mixture and stir till well combined.
- Create a well at the center of the the flour mixture.
- Pour the butter, milk and egg mixture into the well.
- Use a fork to mix everything together till lumps disappear. A few small lumps are okay. Do not over mix
- Grease the skillet with butter or cooking spray
- Use a ¼ cup measuring cup to scoop batter onto the skillet and spread lightly to make a 4 inch diameter circle.
- Cook on each side for approximately 2 - 3 minutes.