If there is one dish that Stan would like to live on, it is pancakes!!!! But he loved it in its most simple way – butter, lemon juice and sugar as topping. I like it with lots of butter and maple syrup.
When this formula was first published in my book “The Secret Is In The Sauce”, I was approached by a fan, quite out of the blue, and declared to me, “You have the best recipe for pancakes and my husband swears by it!” Twenty-two years later, I bump into her again at a movie theater and she says the same thing, “You have the best recipe for pancakes!”
If I get such an accolade for this recipe, it must be good! Agree na!
Scroll to the bottom for the full recipe.
Pancakes
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Loading...No pancake mix? No problem. Whip these up from scratch using standard pantry ingredients and enjoy it with your choice toppings.
Ingredients
- 1 cup (250 ml) fresh milk
- 2 tablespoons (28.5 grams) butter – melted
- 1 whole egg
- 1 cup (140 grams) all purpose flour
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon salt
- 2 tablespoons (25 grams) sugar
Instructions
In a small bowl or 4-cup measuring cup, beat milk, butter, and egg; just enough to blend.
In another small bowl, blend flour, baking powder, salt, and sugar together.
Pour flour mixture into milk mixture; using a fork, and blend; not too much.
I bought a crepe pan and reserve its use just for pancakes and crepes.
Heat a non-stick frying pan/skillet over low fire; the heat must reach 160ºC (320ºF).
When pan is heated through, gently pour ¼ cup of the pancake mixture in the center of the pan.
Cook until the surface is bubbly and edges look dry.
With a turner, flip pancake over and cook the underside until golden.
Place cooked pancakes on a serving dish; cover with a dishcloth to keep them warm until all the mixture is used.
Notes
Serve pancakes with any of the following:
- Butter
- Ice cream
- Maple syrup
- Honey
- Bacon or ham
- Whipped cream
- Fresh fruits
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