How to Make Pancakes

Edited by Rhiana F, Ben Rubenstein, Brigitta M., Imperatrix and 282 others

Pancakes are a type of flat bread, not necessarily sweetened, enjoyed by cultures around the world. Pancake
recipes vary, but all have the same basic ingredients of flour, eggs and milk. Some countries, like the United
States and Canada, serve pancakes for breakfast while others, such as the European regions, serve pancakes as
desserts or even side dishes. They are eaten plain, with butter, sprinkled with powdered sugar or filled with
pastry, fruit or cheese. Whatever the tradition, pancakes are a truly universal and enjoyable dish.

On Fat Tuesdays (aka Shrove Tuesday) pancakes are eaten because they primarily feature sugar, fat, and flour
which are restricted during the fasting of Lent.

Ingredients
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The following ingredients will make about 8 10-inch (25cm) pancakes (more or fewer, depending on the size). You
may change the amounts of ingredients according to the number you wish to serve.

2 cups (18oz/510g) self-rising or all-purpose flour (See tips below)

2 or 3 eggs

1 1/2 cups (350ml) of milk

1/2 teaspoon of baking powder

2 tablespoons of butter/vegetable oil

5 tablespoons of sugar (optional)

1/2 teaspoon of vanilla extract (optional)

1/4 to 1/2 teaspoon of salt (optional)

Steps
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1. 1

Crack eggs into a bowl and beat until fluffy. Add in the dry ingredients (omit baking soda if using self-raising
flour). Do not stir mixture at this point.
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2. 2

Melt the butter in a microwave-safe bowl. Make sure that it's completely melted; about a minute is sufficient.

3. 3

Add the butter and milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not
blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.

4. 4

Heat the frying pan to a medium low flame. If you have an initial "pancake" setting on your stove, use that. Be
sure to use non-stick spray, or a pat of butter so the pancakes won't stick.

5. 5

Sprinkle a few flecks of water onto your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready
for the batter.

6. 6
 Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle or
greased frying pan. The amount you pour will decide the final size of your pancakes. It is best to begin with less
batter, and then slowly pour more batter onto the pan to increase the pancake size.

7. 7

Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the
edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip
the cake gently.

8. 8

Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds
per side until the pancake is done enough for your tastes.

9. 9
Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips, cookie or candy crumbles or fruit to your
pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes
you will ever taste.
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pan

Edit Tips
 Add a bar of "Mars" or any chocolate to make it sweeter.

 Add a little vanilla essence (extract) to the batter for an even sweeter pancake.

 As there are many cultures in which pancakes are made, there are many different recipes. Some things
to experiment with are for example:

o Using beer or sparkling water along with the milk will give it a slightly different taste in the
case of beer and make it rise better if you're not using baking powder.

o The ratio between the fluids (milk, sparkling water, beer) and the solids (flour) determines
whether the pancake will be thin (more like a French crepe) or thick (more like an American style pancake) so
experiment until you find the recipe that you like most.
o If you don't want the pancakes to stick to the pan you can also put in sunflower oil, the oil has a
higher burning temperature (smoke point) than butter so it is better suited for use in hot pans.

o For a very fluffy pancake use vanilla or fruit yogurt mixed with water for your liquid portion.

 If you want it to be really sweet, add syrup also add loads of sugar, or, you could add chocolate sprinkles
and honey.

 Try putting cinnamon sugar on the pancake while it is in the pan. After it is finished cooking, roll it up,
and serve it as a "mock crepe" for a delicious treat.

 Make thin mini pancakes and create sandwiches with cheese, jam, chocolate, fruits, or candy in between
for yummy snack bites.

 Don't add too much sugar! Especially if you have diabetes.

 Cover the pancakes with a paper towel with a plate under if not eating.

 You can remove sugar and add a sweetener or even add coffee to add taste.

 Try adding ingredients to your batter instead of topping your pancakes with them. Here are a few ideas:

o Try chocolate chips (milk or dark).

o Try putting bits of fruit in the batter (strawberries, bananas, blueberries or cherries, etc.).
o Stir in crisp bacon bits, a little grated cheese, your favorite nuts, or different spices such as
cinnamon.
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 Try low carb pancakes - virtually no carbs: if you use high protein powders and egg or egg whites -- you'll
like these delicious, "sugar free" pancakes.
 If you choose to use self rising flour omit the salt and baking powder from the recipe. Self rising flour
contains both those ingredients.

Edit Warnings
 Do not stack them on top of each other as that will cause them to drape from the steam and make them
soggy.

 Do not press down on pancakes while cooking, this prevents them from getting fluffy.

Edit Things You'll Need

Bowls for mixing

Whisk

Frying pan

Spatula


 Tablespoon

Measuring cup
How To Make Pancakes | Pancake recipe

How to make pancakes ©iStockphotoHow to make pancakes ©iStockphoto

How to make pancakes ©iStockphoto

We Brits know how to make pancakes, after thousands of years practice we've got the pancake recipe
down.

So if you want to know how to make pancakes for pancake day or any other time of year (because let's
face it pancakes taste good pretty much any month of the year) try our easy peasy British pancake recipe
now!

All you'll need is a large bowl (or you can use a food processor if you have one), a large frying pan, a
wooden spoon, a ladle and a spatula or "fish slice".

And of course your best flipping technique!

Makes about 6 large pancakes

Ingredients:

4tbsp plain flour (about 100g)

1 large free range egg

½ pint semi-skimmed milk + water (about 300ml - ¾ milk ¼ water)

Pinch of salt

Butter for frying

How to make pancakes:

Sieve the flour and salt into a large bowl and make a well in the mixture.

Break in the egg and stir to make a breadcrumby mix.

In a jug add 1/3 of a pint of milk and top up with water to make 1/2 a pint (200ml milk, 100ml water) -
this makes a lovely light batter. Add the milk and the water mix bit by bit, beating constantly to avoid
lumps.

*if you have a food processor just throw all the ingredients in and zap until smooth!

Pop a large frying pan over a medium heat. Add a large knob of butter (roughly 50g) and melt.

Pour the excess butter into a small bowl and reserve it for later.

Using a ladle pour a spoonful of the pancake batter into the hot pan and swirl to get a full covering - cook
for about 1 min each side (it's ready when it's easy to flip over).

Serve immediately with sugar and lemon or other exciting toppings.

Delicious!!
How To Make Pancakes

This basic pancakes recipe takes very little time to make. Plus, once you make up the batter, you can hold
it in the refrigerator for several hours.
I like to oil my griddle with a combination of butter and high-heat cooking oil like safflower oil. Butter
adds a really nice flavor to the pancakes, but butter by itself will burn too easily. Adding a bit of cooking
oil will prevent burnt pancakes.

Here's a tip: If it's been more than six months since you bought your baking powder, toss it and buy a
fresh container. When baking powder gets too old, it won't rise as much as it should.

Also see: Buttermilk Pancakes and Blueberry Pancakes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

2 cups all-purpose flour (250 grams)

2 tsp baking powder

¼ tsp salt

1 Tbsp granulated sugar

3 eggs

2 cups whole milk

2 Tbsp melted butter (plus more butter for cooking)

High-heat vegetable oil (like canola or safflower) for cooking

Preparation:
Pre-heat your griddle to 375° or heat a nonstick sauté pan or skillet over medium heat.

Pre-heat oven to 200°F.

Sift together the flour, baking powder, sugar and salt.

Beat the eggs thoroughly. Add the eggs, melted butter and half the milk to the dry ingredients and mix
gently until combined. Now stir in the remaining milk until the batter is the desired consistency. Don't
overmix!

Melt butter on the griddle or pan. It should foam and sizzle. Drop a tiny bit of cooking oil onto the griddle
and blend it with the butter.

Now, for each pancake, ladle ¼ cup of batter onto the griddle or pan.

Cook until the tops of the pancakes are full of bubbles and the bottoms are golden brown.

Flip the pancakes and cook until the tops are golden brown, then either serve right away or transfer to
the oven to keep warm.

Makes about 12 pancakes.

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American pancake recipeAmerican pancake recipe - American pancake recipe | how to make American
pancakes

American pancake recipe

Want to know how to make American pancakes? If you follow our American pancake recipe you'll end up
with a lovely thick batter that's the secret to a light, fluffy American pancake!

The recipe below tells you how to make American pancakes for breakfast or for dessert. We like our
American pancakes served with maple syrup and bacon (yep, you that read correctly) or strawberries
and ice cream. Delicious!

American pancake recipe ingredients

135g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp caster sugar

130ml milk

1 large egg, lightly beaten

2 tbsp melted butter plus extra for cooking

How to make American pancakes

Sieve the flour, baking powder, salt and sugar into a bowl.

In a jug lightly whisk together the egg and milk when that's combined whisk in the melted butter.
Use a fork to beat the milk mixture into the flour mixture until it's smooth and the lumps have
disappeared.

Heat a large non-stick frying pan or griddle pan over a medium heat and add a knob of butter.

As soon as the butter is melted and beginning to bubble, add a level

ladle of batter - add as many as you can fit.

The batter should be thick and should easily settle into a puffy cake on the pan's surface without
spreading too much.

Wait until the top of the pancake begins to bubble, then flip it. As it cooks it will raise about 1cm or so.

When they're golden on both sides serve or pop them in a warm oven while you use up your batter.

(note: if you want you can add a handful of fresh blueberries to your batter before you cook for
blueberry pancakes)

All American toppings for American pancakes

These type of pancakes are wonderful buttered or stacked with maple syrup drizzled over the top. Add a
couple of well-cooked rashers of streaky bacon for the real American taste.

Try with fresh strawberries and ice cream, and finish with a flourish of squirty cream too.

For chocoholics, a squirt of chocolate sauce, a squirt of cream and some chocolate shavings will do the
trick. Add cherries, raspberries or strawberries to taste!
How to Make Perfect Pancakes

Categories: Pancake

Food Network Magazine shows you how to make the best short stack, plus some tasty toppings.

Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/4
teaspoon baking soda in a medium bowl.

Whisk 1 cup plus 2 tablespoons milk, 4 tablespoons melted butter and 1 egg in a separate bowl; fold into
the flour mixture until just combined (it's OK if there are some lumps).

Brush a large nonstick skillet or griddle with butter and heat over medium-low heat. Add ¼ cupfuls of
batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until
golden on the bottom, about 2 more minutes. (Makes 6 to 8 pancakes.)

Did you know? Grades of maple syrup indicate color and flavor, not quality: Grade A is lighter and milder
than grade B.

Top This! Try one of these fun combos.

Strawberries and Cream

Toss 2 cups chopped strawberries with 1/2 cup brown sugar; let sit at least 1 hour. Top pancakes with the
berries and their juices and sour cream; sprinkle with brown sugar.
Double Berry Compote

Simmer 1 1/2 cups maple syrup, 1 cup mixed blueberries and blackberries, and a few slices of ginger, 15
minutes. Off the heat, stir in another 1/2 cup berries.

Marmalade Butter and Yogurt

Melt 1 stick butter in a saucepan with 1/4 cup orange marmalade and a pinch of salt; whisk to combine.
Top pancakes with plain yogurt and drizzle with the marmalade butter.

Chocolate-Banana Crunch

Microwave 4 ounces chopped bittersweet chocolate with 3 tablespoons heavy cream and 2 tablespoons
honey in 30-second intervals, stirring, until smooth. Top pancakes with sliced bananas, the chocolate
sauce and granola.

Bacon-Pecan Syrup

Cook 4 strips bacon until crisp; crumble. Drain all but 1 tablespoon of the drippings; add 1/2 cup
chopped pecans and cook 2 minutes. Add 1½ cups maple syrup, the bacon and 1/4 teaspoon cider
vinegar; heat through.

Read more at: http://www.foodnetwork.com/recipes-and-cooking/how-to-make-perfect-