Who doesn't like fluffy homemade pancakes? You don't need a premix to make quality pancakes. Try this quick and fuss-free recipe that only calls for a few simple ingredients you probably have in your kitchen right now. Since it's a simple recipe, ask your little ones to join in the fun and make it family bonding activity!
- 195g of all-purpose flour (use a combination of all-purpose flour and whole wheat for a healthier option)
- 2 tablespoon of sugar (white granulated sugar works, but you can could try with brown sugar or a mixture of both for a different taste. Brown sugar would make the pancake more moist.)
- 1 tablespoon of baking powder
- 1/2 tablespoon of fine sea salt
- 295ml of milk (whole or skim milk, or even coconut, or nut milk - you can even try substituting with orange juice for an orange-flavoured pancake!)
- 56g butter, melted (or choose coconut oil if you prefer a vegan version)
- 1 egg
- 1 teaspoon vanilla extract (optional)
The above makes 8 pancakes
How to make the pancakes:
Make the batter
- Warm the milk slightly - this step will make it easier to mix the batter without having small lumps
- Whisk the dry ingredients - flour, sugar, baking powder and salt - in a bowl
- Whisk the wet ingredients - egg, milk, melted butter and vanilla (if using) until combined.
- Make a well in the centre for the dry ingredients mixture, then pour the wet ingredients mixture into the well. Use a fork to stir until you no longer see the clumps of flour. NOTE: Do not overmix. It’s better to have a few small lumps than a stiff, sticky batter that will be rubbery after frying.
- Rest the batter for 15-30 minutes. This is to allow the flour to absorb the liquid, and for some of the more stubborn lumps to take care of themselves. Make some coffee, or hot chocolate while waiting for the batter to be ready :)
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush skillet with oil or butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
- When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
- Serve immediately with warm maple syrup, some icing sugar, fruits or one of these scrumptious freshly made spreads/ sauces: