PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
MOM'S FLUFFY PANCAKES
Make and share this Mom's Fluffy Pancakes recipe from Food.com.
Provided by Martina
Categories Breakfast
Time 40m
Yield 16 pancakes
Number Of Ingredients 8
Steps:
- Measure flour into mixing bowl.
- Add sugar, baking powder and salt.
- Stir well to blend.
- Combine beaten egg yolks, milk and butter in separate bowl.
- Add to blended dry ingredients.
- Beat with whisk until smooth.
- Fold in egg whites.
- Preheat no-stick pan to 350-375°F.
- Drop by 1/4 cupfuls.
- Cook until puffy and bubbly.
- Turn before bubbles break and cook other side.
- Serve with butter and real maple syrup.
MOM'S BUTTERMILK PANCAKES
These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Provided by Cinnken
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat and lightly grease a large skillet or electric griddle.
- Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
- Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
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