Pancakes

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Total Time:

30 Minutes

Course:

Breakfast, Dessert

Cuisine:

American, Western

Serves:

5 Servings

Dietary Information:

Vegetarian

About the Recipe

Pancakes are a staple breakfast food, especially on the weekends! My family tend to eat them on Sunday mornings together with your standard breakfast spread: eggs, fruits, cereal and sausages.

No doubt though, you can eat these any time of the day. They're thin, chewy and delicious!

Ingredients

2 eggs (room temperature)
4 tbsp butter (melted)
400ml whole milk (or any other milk you prefer)
400ml all-purpose flour
3 tbsp sugar (granulated or caster)
2 tsp baking powder
Extra butter so the pancakes won't stick to the pan

Equipment

1 pan
2 medium bowls
1 whisk
1 spatula for flipping
1 ladle

Preparation

Step 1

Mix the dry ingredients (flour, sugar, baking powder) together in a bowl. Whisk them together.

Note: there is no need to sieve these ingredients if you whisk but you may as an alternative.

Step 2

In a large bowl, add the eggs to the melted butter and whisk vigorously until bubbles form. Then add the milk in slowly while whisking.

Note: make sure the bowl is large enough to fit both the dry and wet ingredients together.

Tip: if you have cold eggs, you can leave them (still in the shell) for a few minutes in a bowl of room temperature water.

Caution: make sure the butter is not too hot otherwise they may scramble the eggs! Put them in the microwave for 30 seconds only and mix if the butter is cold. If the butter is room temp then put them in the microwave for 10 seconds and mix and then 5 second intervals after if needed.

Step 3

Add the dry ingredients into the wet ingredients and whisk together until you no longer see any clumps.

Note: it's not the end of the world if you still see clumps no matter how hard you mix! Just move to the next step.

Step 4

Heat your pan on medium high heat and melt a small portion of butter in the pan.

Just enough so that the entire bottom of the pan is smudged with butter when you rotate the butter around!

Step 5

Using a ladle, spoon your pancake batter into the pan. Using the bottom of the ladle, spread the batter to the edges of the pan using circular motions.

If you prefer thicker pancakes, no need to spread the batter.

Step 6

Wait until bubbles form and pop before flipping your pancakes or until the bottom of your pancake is golden brown.

Note: the first pancake always takes a bit more time than the others.

Step 7

Flip and wait for about 20 seconds or until the bottom of the pancake looks done.

The bottom of the pancake won't be fully golden brown. There will just be golden brown patches instead.

Step 8

Put your pancake on a plate and repeat for the rest of the batter!

Note: you may need to turn the heat down as you progress.

Step 9

Serve with your favourite toppings and sauces!

Meal Prep Factor

Can I keep...

1) the batter overnight?

YES! But not for longer than 24 hours and keep it covered in the fridge, not outside (unless your kitchen is fridge temp). Make sure you mix the batter well before using!

2) the pancakes overnight?

YES! I only recommend keeping them covered in the fridge for 24 hours however. You may also keep them in an airtight container outside the fridge for 24 hours but make sure that your room temperature is not above 20ºC. Heat them up in the microwave or using a pan before eating.