how to make an easy pancake recipe step by step
how to make an easy pancake recipe step by step A homemade pancakes recipe should not be complicated. It doesn't matter if they have an uneven or stained surface instead of a beautiful brown, even golden - after all, they will be smothered by toppings.
But they should be soft and fluffy. And in my world, not too soft. Because you know. Toppings. Stock up on trimmings!
What kind of pan should I use to make pancakes?
A hotplate or electric hob is the best pan to make pancakes, so you will have the best lever to turn them over. If you don't have a hotplate, use a large pan with sloped slides.
pancakes recipe it's very easy
all you need is :
sugar
egg
milk
flour
baking powder
vanilla extract
No buttermilk, no baking soda/bicarb, no yogurt. You only need baking soda for extra fluff when adding pancakes, such as blueberry pancakes, because it makes the batter heavier.
And of course TOPPINGS! Why limit yourself to butter and maple syrup? See below for all kinds of ideas!
how to make an easy pancake recipe step by step Pancakes Toppings
- Butter and maple syrup - the classic!
- Maple syrup alternatives - honey, golden syrup, and other sweet syrups suitable for raw consumption
- Lemon and sugar - one of my favorites! A light pinch of sugar and a drizzle of lemon
- Strawberries and cream! - layer like a sandwich cake the pancakes with whipped cream and slices of strawberries, then finish with a sprinkling of powdered sugar / powdered sugar
- Deliciously rich sauces - like caramel sauce, chocolate sauce, butterscotch sauce, peanut sauce, anything!
- Lemon curd, stewed fruit and sauces - like blueberry sauce (try the one in this blueberry cheesecake), strawberry sauce (use the one in this strawberry cheesecake) or try the warm apple filling in this apple French toast.
- BACON and maple syrup - YES!
- Sprinkle with nuts
- Fresh fruit - chop it up, stack it on top of the pancakes with cream!
- Ice cream - add a spoon to a stack and drizzle with maple syrup, chocolate sauce, caramel sauce. Don't forget the whipped cream!
- Dust off the cinnamon and sugar
PROFESSIONAL TIP FOR YOU :
KEEP A STANDBY PANCAKE MIX
Homemade pancakes are not complicated to make, but sometimes it's even more appealing if there's a ready-to-use mix in the cupboard, like the ones you can buy at the store!
Just measure the dry ingredients and put them in a ziplock bag, jar or airtight container, then when you want to make fresh pancakes, just add the wet ingredients!
To make a convenient shake and pour bottle as shown below, you will need a 1.5 L / 1.5 Qt + bottle to leave enough space for the required liquids + shaking. I mix the wet ingredients in a jug then pour and shake them!
- two 2 cups and 300g plain / all-purpose flour
- four 4 tsp baking powder
- 1/4 cup and 55g white sugar (caster / superfine is best but not essential)
- Pinch of salt
- just one 1 egg
- 1 3/ four 4 cups and 435 ML cups milk (any type - any fat %)
- 1 tsp vanilla extract or essence what u want
- 4 tsp butter, for cooking
2-Add egg, milk, and vanilla. Whisk until it does not crumble - no more than 30 seconds.
3-Heat a non-stick skillet - use medium heat if you have a strong skillet, medium-high if you have a weak one. Add a very small amount of butter (about 1/2 teaspoon) and melt. Use a paper towel to wipe off most of the butter (this is the trick to avoid a dodgy 1st pancake).
4-Pour 1/4 cup of batter in the middle of the pan (I use a slightly crowded ice cream spoon with lever, the standard is 1/4 cup).
5-Stir the pan slightly to spread or use the edge of the ice cream spoon to spread in a circle of 11 cm / 4.5 "(a ruler is a must) (joke!).
6-When bubbles rise to the surface, turn over and bake the other side until golden brown.
7-Remove and keep warm in a low oven.
8-Use more butter every 2-3 pancakes - depends on the quality of your non-stick coating.
