The Perfect Homemade Pancake Recipe
For those who are just as curious as I am to make the perfect pancakes.
Pancakes are my favorite thing to make. Especially if they’re homemade. I used to always have a hard time with the batter but then I did a little bit of research and this is what I found (this actually helped my pancake batter and made my pancakes taste better).
You’ll need a mixing bowl, wire whisk, a spatula, and a non-stick griddle or skillet. You’re ingredients you’ll need are;
- 1 1/4 cup milk
- 2 eggs
- 2 tablespoons of vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
Preparing your batter
The pancake batter is, of course, the most important part. For best results, make sure you mix your batter right before you pour it in your pan or griddle.
The wet ingredients come first. Mix the milk, eggs, and vegetable oil in your bowl with a wire whisk.
Then mix your dry ingredients in — all-purpose flour, sugar, baking powder, and salt — the baking powder is what makes your pancakes fluffy, the sugar helps give your pancakes that gorgeous caramelized color everyone loves, and the salt helps with the flavor of the pancakes.
Gently mix all of your ingredients together until it’s combined, but still lumpy (I used to mix my batter till it wasn’t lumpy anymore). If you over mix the batter, your pancakes will end up being really tough and rubbery. If you under mix, you might end up with a pancake full of flour ( I read that your batter should only take about 10–15 seconds when it gets to that perfect liquidy-lumpy state).
Cooking your pancakes
Brush some vegetable oil, clarified butter(I used to use regular butter to grease my pan but it actually burns faster), or cooking spray on your pan or griddle before pouring your batter. For a non-stick pan, you don’t need too much of that stuff, a little bit goes a long way.
Heat your griddle over medium-high heat. You can tell your pan is ready if you run your hand under cold water and carefully flick a little bit of water onto the surface of your pan. The water droplets will immediately bead up and sizzle.
Pour 1/4 cup of batter onto your hot pan and cook 1–2 minutes or until the bubbles on the surface finish popping and the pancake is dry around the edges.
Once you see your pancakes are ready, gently flip them over and cook till it’s golden brown.
Now this last part is the most important part. You’ve perfectly mixed your ingredients, you’ve flipped your pancakes just in time, and you are finally done cooking. What do you have to do now?