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.
No pancake mix? No problem. Whip these up from scratch using standard pantry ingredients and enjoy it with your choice toppings.
- 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
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.
Serve pancakes with any of the following:
- Ice cream
- Maple syrup
- Bacon or ham
- Whipped cream
- Fresh fruits