Skip to main content

Classic Pancake Recipe


<!-- Global site tag (gtag.js) - Google Ads: 631975293
-->
Pancakes are such a classic American breakfast dish. sweet, full of carbs and fat and almost a symbol of American food. And they are so easy to customize! blueberries, bananas, chocolate chips, strawberries, name it and you can top a pancake off with it. trendy pancakes in some places even add cereal to their pancakes!
But here I am going to share a classic recipe. Because that is what actually makes or breaks your pancake experience. It is vegetarian, and you can veganize it by simply substituting the milk with soy milk and vegan butter or oil. Make sure to use a neutral-tasting oil so your pancakes don't smell or taste weird. enough of small talk, let's get to business!

 Ingredients:

Makes 8 medium-sized pancakes

 2 cups all-purpose flour
3 tablespoons powdered sugar(powdered sugar will mix well)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup butter(melted) or neutral-tasting oil
2 and 1/2 cups of full-fat milk at room temp
1/2 cup milk (just as a safety net)

Instructions:

  1. In a large bowl with your flour, add the sugar, salt, baking powder and baking soda. Now if you don't have either of them then you can substitute 1/2 teaspoon of the other for it. Usually, a mix of both is recommended because baking powder is a mix of baking soda and cream of tartar which are good leavening agents.
  2. Use a whisk to combine the dry ingredients well. If you dont have one, check out whisks on amazon
  3. In another bowl, add the buttermilk or milk. I personally use milk because it is readily available at hand, give a good consistency and I can use some of the cream from the milk in the pancakes.
  4. To the milk add your oil/melted butter. Do not( i repeat DO NOT ) skimp on this. The amount of butter you use reflects on the golden surface of your pancakes. And we want beautiful golden pancakes. However, if you are using full fat buffalo's milk, then maybe you can use a little less than 3/4 cup as buffalo's milk is really, really dense.
  5. Mix the milk and the butter really well till it forms a homogeneous mixture.
  6. Mixing time! Add your wet ingredients to the bowl of dry ingredients. Now this is a crucial step as it can ensure nice fluffy pancakes. I don't even want to describe pancake hell to you(dense, oily pancakes). Using you whisk, mix in the ingredients using motions in ONE DIRECTION only. After a few rounds, everything starts coming together but don't speed up, be gentle with the batter. Some people recommend leaving a few pockets of flour lumps here and there, but I differ. don't overmix your batter but don't leave in huge lumps either. now don't go, take a spoon and smash down every last lump you see. leave. it.
  7. Now that you have very carefully mixed the batter with me elaborately explaining it to you(if I were there in person I would have been screaming in that step) let your batter rest for 20-30 minutes. This is essential as it lets your ingredients get to know each other before things get hot.
  8. Now that those 30 minutes have passed heat up your pan(you could use non-stick or cast iron. I prefer cast iron). Check out cast iron pan on amazon, it is a good addition to a well-equipped kitchen. Let it heat up properly and then add a pat of butter(i know, butter again). let it melt and add 1/3 cup of batter or a ladle of batter(the one your mum uses to make dosa. Only Indians gonna get this😎). spread it a *little* bit only. don't make a crepe/dosa out of it. If your batter is a little flowy, let it flow under its own weight.
  9. This is the time you customize. Add chocolate chips, blueberries, strawberries, or stick to a classic plain one.
  10. Now put the flame on medium-high and WAIT. ugh, sounds boring, imma check my Instagram. NO. NO. NO. keep watching you pancakes. they will slowly bubble up and pop on the surface.
  11. Once the surface looks dry and you got some bubble action on the surface, its time to flip.
  12. Flip the pancake carefully and once you flip it, don't move it. let it cook for another 1-2 minutes and your pancake is ready.
  13. Now for that cool, trendy Instagram post, stack em high on a plate, place a tab of butter and pour some honey or maple syrup on them. Ta-daaaa! Click a pic and.....eat them. for heavens sake. don't talk. eat.


Photo by Sincerely Media on Unsplash


Peace. At last.
Tag @meghana_makes on Instagram to let me know how it turned out!

~Meghana












Labels:

Comments

Post a Comment

Popular posts from this blog

Instant Rava and Poha Appe

Suji appe or paniyaram is a common South Indian breakfast which is crispy on the outside and soft and flavourful on the inside. Made with rava, it has less oil, very healthy and is an instant recipe- you can whip it out anytime!  Making appe is very easy, and it comes very handy on rushed and lazy mornings alike.  Not just breakfasts, these are great for some snacking too! Ever since quarantine has started, my mother is always fed up with me lurking around in the kitchen looking for some snacks here and there, being so choosy with biscuits and toasts and "I want to eat something salty". So my mother makes a large batch of these, and whenever I am hungry, I take the batter out of the fridge and make myself a few appes! Instant recipes are such a hot topic these days. Right from dhokla to dosa, everything has an instant version. Appe is one of my favourite instant dishes. Doesn't need any roasting like upma, or any fermenting like dosa. Just a little mixing, and then all yo...
2 comments
Read more

Delicious Bread Rolls

Bread Rolls are an Indian snack made with moist bread stuffed with spicy potato. It is crisp, spicy and simply perfect as a snack. I ate my first bread roll at our old neighbours place. They were a nice family and the aunty was simply too good at cooking. I loved them SO much that I pestered my mother to make the very next day! Since then, my mom makes them every year on my birthday and they are my ultimate go-to snack.  It's a  recipe to impress!   can bread recipes be made into rolls  bread recipes you can freeze bread recipes to make at home This pic was taken on my birthday(yes my mom makes it for me every year).  bread recipes for bread maker  Several bread roll recipes call for spicy potato stuffing, but I have added a few more veggies for that "extra" factor. (a g ood way t o sneak veggies in your kids' meals). You could even customize them and add some cheese and herbs. I personally also used some leftover subji which also works well inst...
8 comments
Read more

Quick and Easy Soya Manchurian

Soya Manchurian is an Indo-Chinese recipe which is quirky and to be honest, new for me. I hadn't really heard of soya manchurian until my mother told me about it. The only manchurian I have heard about is Gobi manchurian. At first, I was a little sceptical about it because I had never had deep fried soya chunks before. I thought they would take on a rubbery texture and not taste good. But I was surprised when it was still soft and fluffy on the inside while being crispy on the outside. you know what? You could stop right after frying them and even enjoy them as soya nuggets. But go ahead and give the manchurian a chance to shine too, it won't let you down I am sure.   The soya chunks become a little soggy after about 20 minutes, so you have to be quick while making the sauce/gravy. It is a pretty dry dish so I would classify this as a starter rather than a main. Side story: I thought it wouldn't be dry and I could serve it with roti, turned out I couldn't even ...
4 comments
Read more