easy pancake recipe
Introduction:
easy pancake recipe There’s nothing quite like waking up to the aroma of warm, fluffy pancakes on a lazy morning. Whether you’re cooking for your family or treating yourself, these easy pancakes are a guaranteed hit. This recipe, submitted by AllRecipes member Sharon Holt, is quick, effortless, and delivers the perfect start to any day. In just 15 minutes, you’ll have a delicious stack ready to enjoy!
Recipe Ingredients:
Key Ingredients:
All-Purpose Flour – The foundation of your pancakes, giving them structure.
Sugar – Adds just the right amount of sweetness.
Baking Powder – The secret behind light and fluffy pancakes.
Salt – Balances out the flavors.
Milk – Makes the batter smooth and creamy.
Egg – Provides structure and richness.
Oil – Keeps the pancakes moist and prevents sticking.
Ingredient Measurements:
1x Batch: 1 cup all-purpose flour, 2 tbsp sugar, 2 tbsp baking powder, 1 tsp salt, 1 cup milk, 1 beaten egg, 2 tbsp oil.
2x Batch: 2 cups all-purpose flour, 4 tbsp sugar, 4 tbsp baking powder, 2 tsp salt, 2 cups milk, 2 beaten eggs, 4 tbsp oil.
4x Batch: 4 cups all-purpose flour, 8 tbsp sugar, 8 tbsp baking powder, 4 tsp salt, 4 cups milk, 4 beaten eggs, 8 tbsp oil.
Step-by-Step Directions:
Step 1: Mixing the Dry Ingredients (2 minutes)
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Blend well to ensure even distribution of ingredients.
Step 2: Preparing the Wet Ingredients (1 minute)
Make a well in the center of the dry ingredients. Pour in the milk, beaten egg, and oil. Stir until just combined, leaving a slightly lumpy texture to ensure fluffiness.
Step 3: Preheating the Pan (2 minutes)
Heat a griddle or frying pan over medium-high heat. Lightly grease it with oil or butter.
Step 4: Cooking the Pancakes (5 minutes total)
Pour about ¼ cup of batter onto the pan for each pancake.
Cook until bubbles form on the surface and the edges turn golden brown (about 2 minutes).
Flip and cook the other side for another 1-2 minutes until golden.
Step 5: Serving (1 minute)
Transfer to a plate and serve immediately with your favorite toppings like syrup, fruit, or whipped cream.
How to Make Moist Pancakes
Use buttermilk instead of regular milk for extra fluffiness.
Let the batter rest for 5-10 minutes before cooking to improve texture.
Don’t overmix; lumps in the batter are a good thing!
Use melted butter instead of oil for a richer taste.
Cook on medium heat to prevent burning while ensuring even cooking.
10 Test Kitchen Tips:
Use fresh baking powder for the best rise.
Add a dash of vanilla for extra flavor.
Mix dry and wet ingredients separately before combining.
Don’t press down on pancakes while cooking; it makes them dense.
Keep pancakes warm in a 200°F oven until ready to serve.
Swap milk with almond or oat milk for a dairy-free option.
Try folding in blueberries or chocolate chips for variety.
Use a ¼ cup measuring cup for evenly sized pancakes.
Cook on a non-stick surface for easy flipping.
Always grease your pan between batches to prevent sticking.
How to Store Pancakes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave for a quick breakfast.
Can You Freeze Pancakes?
Yes! Allow pancakes to cool completely, then stack them with parchment paper between each layer. Place in a freezer-safe bag and freeze for up to 2 months. Reheat directly from frozen in a toaster or oven at 350°F for 5-7 minutes.
NonvegKahani Community Tips & Praise (by Rahul K)
Rahul K: “These pancakes are absolutely delicious and foolproof! I love adding a pinch of cinnamon for extra warmth. My family asks for these every weekend. Highly recommend!”
Nutrition Information (per pancake):
Calories: 120
Protein: 4g
Carbohydrates: 18g
Fat: 4g
Sugar: 3g
Fiber: 1g
Best YouTube Video Link:
Click here for the ultimate fluffy pancake tutorial
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