Pancakes Recipe: How to Make the Best Pancakes
Necesary Tools
2 large mixing bowls
Hand whisk
Measuring cups
Measuring spoons
Non-stick frying pan
Spatula for turning
Ladle or 1/4 cup measuring cup
Paper towel
Ingredients
200g wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
300ml milk
2 large eggs
30g melted butter
1 teaspoon vanilla extract
Step-by-step preparation
Prepare the dry ingredients: In a large bowl, combine 200g of wheat flour, 2 tablespoons of sugar, 2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix well with a whisk to ensure that all ingredients are evenly distributed and there are no lumps in the flour.
Mix wet ingredients: In another large bowl, beat 2 large eggs until slightly frothy. Add 300ml milk, 30g melted butter and 1 teaspoon vanilla extract. Whisk the mixture until all ingredients are well combined and the mixture is uniform in color.
Combine the mixtures: Pour the liquid ingredients over the dry ingredients. Using a spatula or wooden spoon, mix gently with a stirring motion until the ingredients are just combined. It is important not to overmix; a few small lumps in the batter are acceptable and will help make the pancakes fluffy. Let the batter rest for 5 minutes to allow the baking powder to fully activate.
Prepare the pan: Heat a non-stick frying pan over medium heat. To test if the pan is at the correct temperature, sprinkle a few drops of water on the surface. If the drops “dance” and evaporate quickly, the pan is ready. If you wish, you can lightly grease the pan with butter or oil, although if your pan is good, this should not be necessary.
Cook the pancakes: Using a ladle or 1/4 measuring cup, pour the batter into the hot skillet. Cook the pancake until bubbles appear on the surface and the edges begin to look dry, which usually takes about 2-3 minutes. Use a spatula to gently lift the edge of the pancake and check if the bottom is golden brown.
Flip and finish cooking: When the bottom is golden brown and the surface is bubbly, carefully flip the pancake with a spatula. Cook the other side for an additional 1-2 minutes, or until golden brown. The second side usually cooks faster than the first.
Keep warm and serve: Transfer the cooked pancakes to a plate and cover them with a clean cloth to keep them warm while you cook the rest of the batter. If desired, they can be kept warm in a preheated oven at a low temperature (about 90°C/200°F). Serve the pancakes warm with your favorite toppings, such as maple syrup, butter, fresh fruit or whipped cream.
Tips
For fluffier pancakes, let the batter rest for 5-10 minutes before cooking. This allows the flour to absorb the liquid and the baking powder to fully activate, resulting in lighter, airier pancakes.
Maintaining the proper temperature is crucial. If the pan is too hot, the pancakes will burn on the outside before cooking on the inside. If it is too cold, the pancakes will absorb too much fat and become heavy. Adjust the heat as needed during cooking.
Experiment by adding different ingredients to the base batter. You can add 1/2 cup fresh blueberries, chocolate chips, or mashed banana to the batter. You can also substitute part of the wheat flour for whole wheat flour for more nutritious pancakes, or add 1 teaspoon of ground cinnamon for extra flavor.
Pancakes can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. To freeze, place waxed paper between each pancake to prevent sticking, and store in an airtight bag. Reheat in the microwave or toaster for best results.
Nutritional Facts
Approximate values per serving (based on 12 servings):
Calories.........................................120 kcal
Total Fat.........................................4 g
-Saturated.....................................2 g
Carbohydrate................................18 g
-Sugars..........................................3 g
Proteins.........................................4 g
Fiber...............................................1 g
Cholesterol....................................35 mg
Sodium...........................................200 mg
Note: Nutritional values are estimates and may vary depending on specific ingredients used and serving sizes.
