Classic Pancakes
ID: 0cce94d6...
A quick and easy recipe for delicious homemade pancakes made from scratch using basic pantry ingredients. They are light, fluffy, and tender, perfect for a cozy breakfast.
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🍳 調理の流れ
Whisk the dry ingredients (flour, sugar, baking powder, salt) together in a large bowl. → Whisk the wet ingredients (egg, melted butter, milk) together in a separate bowl. → Combine the wet and dry ingredients, stirring gently with a spatula until just moistened. → Ladle the batter onto a preheated, greased griddle or frying pan. → Cook until bubbles form on top, flip, and cook the other side until golden brown.
調理手順
簡単な手順
Whisk the dry ingredients (flour, sugar, baking powder, salt) together in a large bowl. → Whisk the wet ingredients (egg, melted butter, milk) together in a separate bowl. → Combine the wet and dry ingredients, stirring gently with a spatula until just moistened. → Ladle the batter onto a preheated, greased griddle or frying pan. → Cook until bubbles form on top, flip, and cook the other side until golden brown.
イントロ
A quick and easy recipe for delicious homemade pancakes made from scratch using basic pantry ingredients. They are light, fluffy, and tender, perfect for a cozy breakfast.
ステップ 1
In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated white sugar, baking powder, and salt until combined.
ステップ 2
In a separate medium bowl, whisk the egg, then whisk in the melted butter and milk until smooth.
ステップ 3
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold and stir with a spatula just until the mixture is moistened. Do not overmix; some lumps are perfectly fine.
ステップ 4
Preheat an electric griddle to 350°F (180°C) or heat a heavy-bottomed frying pan on the stove over medium to medium-high heat. Spray the surface with non-stick cooking spray or brush lightly with oil/melted butter.
ステップ 5
Ladle the batter onto the hot griddle or pan, leaving enough space between each pancake to allow for spreading.
材料リスト
重要なメモ
Ensure all wet ingredients (egg, milk, and melted butter) are at room temperature to prevent the melted butter from clumping and solidifying upon contact.
Do not overmix the batter. Over-stirring develops gluten, which makes the pancakes tough instead of light and tender.
Avoid stacking hot pancakes directly on top of each other on a plate immediately after cooking, as the trapped steam will make the bottom ones soggy. Instead, lay them flat on a platter.
To keep pancakes warm for serving later, preheat your oven to 175°F (80°C) and place the cooked pancakes directly on a wire rack for 15-20 minutes.
Leftover pancakes can be frozen. Reheat them frozen directly in a toaster or warm them up in the oven.
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