Pancakes are really easy: they’re basically flour, eggs, milk, and sugar that are heated on medium heat (~5 out of 10) until they are browned. I actually tend to have a hard time browning the second side for some reason, but the first sides always come out perfectly.
After numerous tries given online recipes, I have come up with this one. The main difference is a bit more sugar than usual.
- 3/4c flour
- 1/2t salt
- 2t sugar
- 1/4t baking powder
Just dump all the dry ingredients into their own bowl, mix them a bit and set it aside.
- 1/2c milk
- 1 large egg
- 1T butter
The first thing to do is to heat the butter and soften it so it can be added and blended in with the milk. Then add the one egg, beaten, and mix it in as well.
Add the dry ingredients to the wet ingredients and mix it up a bit. The trick here is not to mix too long, but just enough to make sure all the dry ingredients are well incorporated. It’s ok if it’s still lumpy. I find the consistency of the pancakes are much better if you don’t mix too much.
Then heat your pan to medium heat so that when a small droplet of water is added to the pan it sizzles. Make each pancake by pouring a bit of the batter into the center of the pan until it forms a small circle. Wait until the batter shows bubbles on the top, and then turn it over for about half that amount of time (or less). You’ll get a feeling for when the pancake is cooked. Move each pancake to a plate when they’re done.