I love pancakes. They are so simple and so delicious, especially when devoured late on a Sunday morning with a hot cup of coffee. Topped with butter and syrup? Divine.
A few years ago, I posted a pancake recipe, but I am convinced this one is better. The pancakes are light and fluffy, thin and versatile. My previous pancake recipe was heavy on the baking powder, but this one is lighter, giving them a flavor not unlike some of my favorites from a restaurant. I hope you enjoy this easy recipe for pancakes as much as I do.
Makes 4 servings of 2 pancakes.
Prep time: 5 minutes
Cook time: 20 minutes
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 1 large egg
What you'll do:
- Heat a large skillet over medium-heat on your stovetop. While the skillet is preheating, in a large bowl, whisk together the flour, baking powder, salt, and sugar. Whisk in the milk and egg until all ingredients are incorporated. The batter may be a little lumpy, this is okay.
- Test the skillet by adding a few drops of water. If the water sizzles and evaporates quickly, you are ready to cook. If not, give the skillet another minute to warm up.
- Cooking about two pancakes at a time, spoon the batter into rounds into the skillet, using 3-4 tablespoons of batter per round. Allow the pancakes to cook on the first side until bubbles rise to the surface of the cakes and the edges begin to look dry - approximately 2-3 minutes. Flip the pancakes and allow to cook another 1-2 minutes, until golden brown and cooked through.
- Remove cakes from the skillet onto a warm, towel-covered plate. Repeat step three with the remaining batter until it is gone. Turn off the stove and serve the pancakes hot with butter, maple syrup, or any other delicious topping.