jm.drome-portdeplaisance.com
New recipes

How to Make Pancakes

How to Make Pancakes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Fluffy golden pancakes are such a morning treat. Here is how to get perfect pancakes—every time!See More: Best Pancake Recipes

You May Like


  • 200g/7oz plain flour
  • pinch salt
  • 350ml/12fl oz milk (or ½ milk and ½ water for a lighter pancake)
  • 2 large free-range eggs, lightly whisked
  • 1 tbsp vegetable oil, plus extra for frying

Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.

Now add 1 tablespoon of vegetable oil and whisk thoroughly.

Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute.

Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer.

Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over. Cook the other side for approximately 30–40 seconds and transfer to a serving plate.

Recipe Tips

These pancakes can be eaten straight away or frozen after cooling - stack and wrap them in twos.

You can use this traditional pancake recipe to make sweet or savoury pancakes. For sweet pancakes, you can add a dessertspoon of caster sugar and the zest of an orange for a great flavour.

For savoury pancakes, you can add some finely chopped herbs such as dill and parsley, or perhaps some grated Parmesan.


Pancakes from Scratch

I know you might be thinking, “Why would I make pancakes from scratch when I could just buy a mix at the store?” But, let me tell you – these pancakes are WAY better than any store-bought mix. You probably already have all the ingredients in your kitchen right now and it comes together in five minutes or less. Plus, making pancakes from scratch is actually a lot cheaper than using a mix. Basically what I am trying to say is – you need to add this recipe to your collection!


  1. In a large bowl, whisk the flour, baking powder and sugar together. In a separate bowl whisk the eggs, milk, butter and vanilla together. Make a well in the centre of the dry ingredients and whisk in the milk mixture to make a smooth batter.
  2. Heat a large, lightly greased non-stick frying pan over a low-medium heat. Working in batches of three at a time, pour ¼ cups of batter into the pan. Cook the pancakes for 1-2 minutes, until bubbles break on the surface and the underside is golden brown. Flip the pancakes over and cook for 1 minute and remove from the pan onto a plate. Keep a clean tea towel over the plate of cooked pancakes to keep them warm.
  3. Stack and serve the pancakes with maple syrup and blueberries or the topping of your choice. If you're looking for something more gourmet, choose from some of our sweet and savoury topping ideas below.

Pimp your pancakes with these six sweet & savoury pancake toppings!

  • Coconut yoghurt, granola and nectarine
  • Mascarpone, passionfruit curd and raspberries
  • Cream cheese and strawberry compote
  • Roast cherry tomatoes, ricotta, baby rocket and balsamic glaze
  • Garlic mushrooms, Persian fetta and chives
  • Kimchi, fried egg and chilli sauce

Be sure to check out some of our other pancake recipes like our Green Hulk Pancakes, Raspberry & Pear Pancakes and our Easy Fruit Pancakes.


The Easiest Pancake Recipe Ever, As Perfected by Our Test Kitchen

In just 30 minutes, whip up a crowd-pleasing breakfast (or dinner) from scratch.

A boxed mix might seem like the easy way to make pancakes, but this triple-tested recipe by the Good Housekeeping Test Kitchen is equally as simple and even more delicious. Perfect for your family's Sunday breakfast or a 30-minute dinner (breakfast for dinner, anyone?), this best-ever recipe is a classic for a few reasons: It's quick, versatile, and best of all, a hit with kids and adults alike. Whether you're short on ingredients or still struggling with your flipping skills, check out these expert tips from Susan Westmoreland, culinary director, before you bust out your griddle.

What's the secret to the best-ever pancakes?

One word: buttermilk. "The acidity in the buttermilk makes the tenderest pancakes," Westmoreland says. "For best leavening results, reduce the baking powder in the recipe below to 2 teaspoons and add 1/2 teaspoon baking soda.

How do you make pancakes fluffy?

It's simple: Don't over mix the dry and wet ingredients. "First, put all your dry ingredients into a large bowl and whisk to incorporate the leavening(s) with the flour and sugar and get rid of any lumps," Westmoreland recommends. "In another bowl, whisk your wet ingredients so that the egg, milk, butter, and flavoring are completely blended. Once that's done, pour the wet ingredients in the bowl of dry ingredients and give it a few whisks, just until all the flour is moistened." There's no need to mix the batter until all lumps are gone because they'll dissolve naturally.

How do I make flat pancakes?

For thinner pancakes, add more milk to the batter little by little until you reach the desired consistency.

Can I make pancakes without eggs?

To make, simply increase the baking powder by 1/2 teaspoon and add up to 1/4 cup extra milk as needed to make a pourable batter.

Can I make pancakes without milk?

Actually, you can make pancakes with water, coffee, or juice (like OJ!) as the liquid. Use 1/4 cup less liquid to avoid a runny batter.

What can I add to pancakes?

For berry pancakes, add a cup of blueberries or strawberries to the batter. For banana pancakes, add a mashed ripe banana. For nutty pancakes, add 1/2 cup toasted, finely chopped pecans or walnuts. For a citrusy zest, add 1 teaspoon grated lemon or orange zest. For cream cheese pancakes, add 3 ounces of finely chopped cream cheese to the batter.

If you're looking for a healthier alternative, swap out half of the all-purpose flour for whole wheat or buckwheat.

What kind of pan should I use?

An electric griddle or stovetop is the best pan for making pancakes, so you&rsquoll have have the best leverage for flipping them. If you don&rsquot have a griddle, use a large skillet with sloping slides.


Easy Fluffy Pancakes

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 246
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 70mg 23%
Sodium 900mg 39%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 9g
Protein 9g
Vitamin C 0mg 0%
Calcium 378mg 29%
Iron 3mg 15%
Potassium 177mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe makes perfect fluffy pancakes with just a few simple ingredients. They are sure to be a family favorite, and kids will love helping make their breakfast. Flavorful and light, these pancakes are cheaper to make than buying a pre-made mix and don't have any hidden preservatives and stabilizers—plus, homemade tastes so much better. They're so quick and easy, you'll never reach for the pancake mix again.

For perfect pancakes from scratch, make sure to measure your flour properly and check that your baking powder is not stale old baking powder won't rise as much, yielding heavy and rather dense pancakes. Don't over-mix your batter (there should still be some lumps) and let it sit for at least 10 minutes before cooking. Look for the telltale signs before you flip—the edges should be starting to set up and with bubbles appearing throughout.

This recipe uses basic ingredients for pancakes that are delicious on their own but also fun to customize. Try some different toppings like fruit syrups, compote, or even chocolate sauce. Drop a few wild blueberries in the batter before flipping your pancakes for a fruity variation. For a filling breakfast spread, serve with bacon, sausage, and scrambled or fried eggs.



Coconut Flour Pancakes

Whether you're gluten-free or just looking for healthy breakfast recipes, prepare to fall in love with these pancakes. They're super soft and tender, with just a hint of sweetness. Still not convinced? All you questions answered, below.

So, what's so great about coconut flour anyway?

SO MUCH. First of all, it's gluten-free, so it's perfect for you gluten-sensitive people. Secondly, it's high in fiber and protein, something regular old flour doesn't provide. It's a super dry flour, so even though it's more expensive than flour, you can use a lot less of it.

Does it taste like coconut?

Barely! You might detect the slightest hint of coconut flavor, but it's not overpowering. Topped with fruit, powdered sugar, or maple syrup, it's unlikely you'd be able to taste it at all.

Do I HAVE to whip the egg whites separately?

Nope! Be warned, though: if you don't whip your egg whites, your pancakes will be quite flat. Coconut flour is incredibly dense, so we like folding in whipped egg whites so they can be a little more fluffy. They'll be delicious no matter what!

I'm having trouble flipping these. What do I do?

Don't worry, we've been there! First of all, make sure your pan isn't too hot. These lil guys need low to medium low temps to cook correctly. Secondly, try making them smaller. I know it's tempting to make one big pancake that fills your pan, but try instead making 3 smaller ones, they'll be way easier to flip!

What should I top these with?

Whatever you want! These pancakes taste great with berries or bananas, a dusting of powdered sugar, or the classics: butter and maple syrup. 😎


Blueberry Pancakes

Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes it'll thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.

Drop the batter by 1/4 cupfuls onto the prepared griddle or pan a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.

Take it a step further

Fresh vs. frozen fruit in baking

Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.


Edna Mae&rsquos Sour Cream Pancakes

Pretty much the best pancakes ever, compliments of my husband's grandmother Edna Mae. I love the texture because it's lighter than regular pancakes and they don't make you feel so stuffed!

Butter, For Frying And Serving

In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

These pancakes&helliparen&rsquot just any pancakes.

They&rsquore Edna Mae&rsquos Sour Cream Pancakes!

Of course, you probably already figured that out based on the title of this post.

I&rsquove always been really great at building suspense.

I love this recipe so much, I put it in my first cookbook. It&rsquos turned out to be one of the most-enjoyed recipes in the book.

Recently, I was sharing with Edna Mae (she&rsquos Marlboro Man&rsquos precious grandmother) some of the nice things people have told me about her delicious pancakes, and it dawned on me that I&rsquod never, in the six years since I first started posting about cooking, posted it here on my website.

Well, I&rsquom righting that wrong right now. Alright? Righty-Oh.

The ingredients couldn&rsquot be more simple: Sour cream, flour, baking soda, sugar, salt, eggs, and vanilla!


Watch the video: Αφράτες τηγανίτες!!!