If you’re eager to get into cooking but not sure where to start, making pancakes is a great first step.
I’ll show you a straightforward pancake recipe that’s hard to mess up.
I’ll break down each step, from mixing the batter to flipping your pancakes, in a way that’s easy to follow.
This recipe is all about keeping things simple and enjoyable, so whether you’re cooking for yourself or sharing with others, you’ll find it both satisfying and stress-free.
Let’s get those pancakes on the griddle and start your cooking journey on the right foot.
Ingredients
Before we begin, let’s gather all the necessary ingredients.
This recipe is designed to be simple yet delicious, using items you likely already have in your kitchen.
- All-Purpose Flour: 2 cups (500 ml)
- Granulated Sugar: 2 tablespoons (30 ml)
- Baking Powder: 4 teaspoons (20 ml)
- Salt: 1/2 teaspoon (2.5 ml)
- Milk: 1 1/2 cups (375 ml)
- Eggs: 2 large
- Unsalted Butter: 3 tablespoons (45 ml), melted
- Vanilla Extract: 1 teaspoon (5 ml) (optional for added flavour)
Equipment Needed
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Non-stick frying pan or griddle
- Spatula
- Ladle or cup for pouring batter
Step-by-Step Instructions
Preparing the Batter
- Dry Ingredients: In your large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. This not only combines the ingredients but also aerates the flour, making for lighter pancakes.
- Wet Ingredients: In a separate bowl, beat the eggs and then mix in the milk, melted butter, and vanilla extract. Ensure the melted butter has cooled slightly to avoid cooking the eggs.
- Combine: Make a well in the center of your dry ingredients and pour in the wet mixture. Gently fold the ingredients together using your whisk or spatula. Aim for a slightly lumpy batter; overmixing can lead to tough pancakes.
Cooking the Pancakes
- Heat Your Pan: Place your non-stick frying pan or griddle over medium heat. Test if it’s ready by sprinkling a few drops of water onto it; if they dance and evaporate, it’s pancake time.
- Grease Lightly: Using a paper towel, lightly grease the pan with a bit of butter or oil. This helps in achieving that golden-brown exterior without burning.
- Pour the Batter: Use the ladle or cup to pour batter onto the hot pan. Aim for pancakes about 10-15 cm in diameter. Don’t overcrowd the pan to allow for easy flipping.
- Cook Until Bubbly: Wait until bubbles form on the surface of the pancake and the edges start to look set. This usually takes about 1-2 minutes.
- Flip Carefully: Gently slide the spatula under the pancake and flip it over. Cook for another 1-2 minutes or until both sides are golden brown.
- Serve Warm: Stack your cooked pancakes on a warm plate. They’re best enjoyed fresh off the griddle.
Serving Suggestions
Pancakes are incredibly versatile and can be served with a variety of toppings. Here are a few suggestions to delight your taste buds:
- Syrup: Maple syrup or golden syrup are classic choices that never disappoint.
- Fresh Fruit: Sliced bananas, berries, or stewed apples can add a refreshing twist.
- Cream or Yogurt: A dollop of whipped cream or a spoonful of Greek yogurt can add a creamy texture.
- Nuts and Seeds: Sprinkle chopped nuts or seeds for an added crunch.
Tips for the Perfect Pancake
- Consistency is Key: The batter should be thick enough to slowly spread on the pan but not too thick. If it’s too runny, add a bit more flour; if too thick, a splash of milk.
- First Pancake Phenomenon: The first pancake often serves as a ‘test’ and might not be perfect. Use it to adjust your batter consistency or pan heat.
- Keep Them Warm: If you’re making a large batch, keep finished pancakes warm in a low oven until ready to serve.
Pancakes are a delightful treat that can be enjoyed any time of the day.
With this simple and straightforward recipe, even those new to cooking can impress with their pancake-flipping skills.
So have fun and experiment with different toppings and flavors.
Happy cooking!