To make pancakes, follow these basic steps for a classic, fluffy result:
Ingredients
- All-purpose flour (about 1½ to 2 cups)
- Sugar (1-2 tablespoons)
- Baking powder (1 tablespoon)
- Salt (½ teaspoon)
- Milk (1¼ to 1½ cups)
- Egg (1 large)
- Melted butter (4-5 tablespoons)
- Optional: vanilla extract (1-2 teaspoons)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
- Combine: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few small lumps are okay. Avoid overmixing to keep pancakes tender.
- Heat the pan: Preheat a nonstick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water-if they dance and evaporate, the pan is ready. Lightly grease with butter or oil.
- Cook pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook 1-2 minutes until bubbles form on the surface and edges look set. Flip and cook another 1-2 minutes until golden brown and cooked through.
- Serve: Enjoy immediately with butter, maple syrup, fresh fruit, or your favorite toppings.
Tips
- The batter should be thick but pourable; add a little milk if too thick.
- Pancakes can be stored in the fridge for up to a week or frozen for up to 2-3 months. Reheat in the microwave or oven.
- For crispier edges, brush the skillet with melted butter before cooking each batch.
This method yields light, fluffy pancakes perfect for a classic breakfast
