You’ll flip when you realize how easy it is to make your own perfectly-prepared flapjacks
A great homemade pancake is astonishingly simple, and this no-frills pancake recipe can be customized with a variety of fruit, nuts or other add-ins so that every Saturday morning has a new pancake to match.
Okaaaay… Here we stars ^-^
Mix The Dry Ingredients
Begin by mixing together 2 cups of all-purpose flour, 1 tablespoon sugar, ½ tablespoon baking powder and ½ teaspoon salt. To give your pancakes that something special, try adding ½ teaspoon of cinnamon, a pinch of nutmeg or a ½ cup of chopped nuts to the dry mix.
Tip : Fresh baking powder is key for fluffy pancakes. If your baking powder is older than six months, toss it, and if you’re unsure, test it by adding a little water. Baking powder should bubble and fizz furiously when combined with water.
Mix The Wet Ingredients
Lightly whisk one egg. Then whisk 1 ¾ cup milk and 2 tablespoons of melted butter into the egg. Obviously, whole milk and butter will make the most flavorful pancakes, but you can opt for a lower fat milk or oil in place of the butter if necessary.
Tip : A couple drops of vanilla or almond extract can also be a fun addition to your wet ingredients.
Mix The Dry & Wet Ingredients
Pour the wet ingredients into the bowl of dry ingredients and stir just until everything is moistened. A few lumps are okay, but make sure there are no pockets of dry flour on the bottom of the bowl.
Tip : Over stirring the batter will create a pancake that is more rubbery and less fluffy.
Heat the Oil
Add a little oil to a non-stick or cast iron skillet. Heat the oiled skillet over medium-low heat for about five minutes.
Tip : To test the heat in the skillet, add one drop of the pancake batter. If it sizzles around the edges, it’s ready to go.
Add the Batter to the Skillet
Use an ice cream scooper, measuring cup or small ladle to deliver the same amount of batter to the skillet for each pancake. This allows for more uniform-sized pancakes. Use the back of the scooper or measuring cup to gently spread the batter into a circular shape.
Cook the Pancakes
Let the pancakes cook, untouched, for about three minute or until bubbles form on the surface of the batter. At this point, feel free to sprinkle in your favorite goodies, like fresh berries, sliced bananas or chocolate chips. When the bubbles no longer fill back in with wet batter after bursting, it’s time to flip.
Flip the Pancakes
Carefully flip the pancake and cook on the second side for about two minutes or until golden brown.
Tip : Use the first few pancakes as “test cakes” for the heat level of the skillet. Adjust the heat up or down until your pancakes are perfectly browned by the time they’re ready to flip.
Finish Cooking & Enjoy
Depending on the size of your skillet, you should be able to cook two to three pancakes at a time. Repeat the process until all the batter is used up, adding more oil to the skillet as needed.
This recipe will make about eight to nine large, four-inch diameter pancakes. Cooked pancakes can be kept warm in an oven preheated to its lowest setting.