I have several variations of pancake recipes in my inbox and it occurred to me that I need to just post a basic easy pancake recipe. No, you don’t need to run to your local grocer and buy some shake and pour. Everything you need is probably already in your cupboard. Take a look at how easy and simple it is to make a classic pancake.
[tweet_box design=”default”]Simple. Classic. An easy pancake recipe![/tweet_box]
Grab the following items out of your pantry: Flour, sugar, salt, baking powder. Open your refrigerator door and pull out one single egg and your carton of milk. Get a big mixing bowl out of your cabinet and let’s get started. This will take 5 minutes, tops.
First, pour all your dry ingredients into the bowl. About 1 1/2 cups of flour, 2 tsp of sugar, a pinch of salt, and 2 tsp of baking powder.
Then add the wet stuff … about 1 1/2 cup of milk and an egg. It makes the pancakes a bit fluffier when you beat the egg with a whisk … you can do this quickly in a small bowl.
Mix together and pour onto a heated and greased/pam’d/sprayed griddle.
In about 5 minutes, you’ll have breakfast. Got your syrup ready?
Let the pancakes get a lot of bubbles coming up to the surface and slightly cooked/dry around the edges before flipping.
And there you go. Nice fluffy golden brown hot pancakes. There are many, MANY variations. I’ll always refer back to this basic batter to start.
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 1 egg (beaten)
- 1 1/2 cup milk
- **A note about flour. You can also nix the baking powder and use self rising flour for fluffier pancakes.
- Mix all the dry ingredients together in a large bowl. (Flour, baking powder, sugar, salt.)
- Whisk egg in a small bowl and add to the above flour mixture along with the milk.
- Stir together until well blended and pour onto a hot greased griddle.
- Wait until pancakes are bubbling and cooked around the edges and flip.
Want to save this homemade pancake recipe? Pin it!
Originally published on Inn The Kitchen, Oct 4, 2009.