Basic Pancakes
photo by AmaninaHamid
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
6 pancakes
- Serves:
- 2-6
ingredients
- 236.59 ml all-purpose flour, spooned and levelled
- 29.58 ml sugar
- 9.85 ml baking powder
- 2.46 ml salt
- 236.59 ml milk
- 29.58 ml unsalted butter, melted
- 1 large egg
- 14.79 ml vegetable oil
directions
- In a small bowl, whisk together flour, sugar, baking powder and salt, set aside.
- In a medium bowl, whisk together milk, butter (or oil) and egg. Add dry ingredients to milk mixture, whisk until just moistened (do not overmix, a few small lumps are fine).
- Heat a large skillet (nonstick or cast iron) or griddle over medium. Fold a sheet of paper towel in half and moisten with oil, carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablepoons of batter onto skillet, using the back of the spoon to spread batter into a round.
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula and cook until browned on the underside, 1 to 2 minutes more.
- Serve warm, with desired toppings.
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