There's nothing like a stack of fluffy freshly made pancakes to start the day off right. Most people think that pancakes require a long and complex preparation, not suitable for a quick breakfast, but they are wrong. Keep all the necessary ingredients close at hand, make a simple batter, cook several pancakes at a time and in 15 minutes breakfast will be ready on the table.
Ingrediants
- 100 g of flour
- 2 teaspoons of instant baking powder
- 2 teaspoons of sugar
- A pinch of salt
- 180 ml of milk
- 1 egg (beaten)
- 2 tablespoons of seed oil
- 2-3 tablespoons of butter (as a substitute for oil)
Steps
Part 1 of 3: Prepare the Batter
Step 1. Measure out the dry ingredients
Mix 100 g of flour, 2 teaspoons of instant baking powder, 2 teaspoons of sugar and a pinch of salt. Pour them into a large bowl and then stir until well blended. Then, create a dip in the center of the mixture using the back of a ladle or spoon to make it easier to incorporate the wet ingredients.
The yeast makes pancakes increase in volume during cooking making them fluffier, but it is not an indispensable ingredient
Step 2. Add the milk and egg
Break an egg and drop it into the fountain you created in the center of the dry ingredient mixture. Also add 180 ml of milk. Beat the egg and then mix to incorporate it into the flour mixture along with the milk. By reducing the amount of milk, you can get a thicker batter.
- Add the milk slowly and incorporate it a little at a time while stirring. If the batter is too thick, you can add a couple more tablespoons of milk. Keep in mind that if it turns out to be too liquid, you will be forced to add more flour, altering the proportions of the original recipe.
- Some people like to add a teaspoon of oil to the batter. It can be used to keep the ingredients bound after mixing them well.
Step 3. Stir the batter to make it thicken
Stir the mixture vigorously using the whisk until it reaches the typical batter consistency. Try to break up most of the lumps of yeast and flour. The batter should be smooth, thick and creamy.
Be careful not to mix the batter too long, or the pancakes may turn out tough or chewy
Step 4. Let the batter rest for a few minutes
Set a time of 3-5 minutes on the kitchen timer and give it time to rest and thicken further. From time to time, stir it to break up the air bubbles. While the batter rests, you can start preparing the hob.
- Leaving the batter to rest will allow the starches to hydrate, so the pancakes will have a softer and lighter texture.
- This is a good time to add your favorite ingredients to pancake batter, such as blueberries, coconut flakes, or a few chocolate chips.
Part 2 of 3: Prepare for Cooking
Step 1. Prepare a large skillet
Find a suitable surface to bake pancakes. You can use a pan or griddle, as long as it is perfectly flat and wide, so you can cook several pancakes at a time. Put the pan on the stove and bring the batter and the rest of the ingredients close to the hob to be able to reach them easily.
- If the pan is not very large, you will only need to cook a few pancakes at a time or give it a smaller shape.
- Do not use a wok-type pan with a narrow bottom and wide edges, or you will struggle to spread the batter flat and you will not have enough space to turn the pancakes.
Step 2. Heat the skillet over medium heat
Turn on the stove and let the pan or griddle heat up. It is essential to bring the cooking surface to the appropriate temperature. It must not be too hot, otherwise the batter will burn, but not too cold or the pancakes will cook slower than expected and may remain spongy in the center, although on the outside they look cooked.
The temperature of the cooking surface will continue to rise as long as it is exposed to the flame, so it is best to reduce the heat slightly after cooking the first batch of pancakes
Step 3. Heat the oil or butter in the pan
Pour a couple of tablespoons of oil into the pan. If you prefer, you can use 2-3 tablespoons of butter or a combination of the two. Let the oil heat or melt the butter and spread it across the bottom of the pan. Wait for it to sizzle before you start cooking pancakes.
- If you want to use oil, seed oil is the ideal choice because it allows you to lubricate the pan and cook pancakes evenly without affecting the taste.
- If you prefer to use butter, keep in mind that the pancakes will be firmer and crisper on the outside. Also, you will need to clean the pan and butter it again for each group of pancakes to prevent it from burning.
Step 4. Spread the batter into the pan in small circles using a ladle
Use a deep ladle to pour the batter onto the hot cooking surface. Each pancake should have a diameter of about 8-10cm. In a large skillet, you should be able to cook 4 pancakes at the same time. Keep the batter circles separate to prevent the pancakes from sticking together.
- Do not exceed 10 cm in diameter, otherwise you will have difficulty turning the pancakes.
- Don't use too much batter, or the pancakes will cook faster on the outside than the inside and will remain chewy in the center.
Part 3 of 3: Bake and Serve the Pancakes
Step 1. Cook the pancakes until bubbles form
Depending on the intensity of the flame and the size of the pancakes, they will need to cook about 30-60 seconds per side. When you notice bubbles begin to form on the surface of the moist batter, be prepared to flip the pancakes. However, wait until the batter has set and slightly darkened on the edges before turning them.
- The fact that bubbles are forming indicates that the base of the pancakes is cooked, so the heat is trying to find a way out towards the top, that is, towards the top side of the pancake.
- After you've let them cook for a few seconds, try sliding the spatula under the pancakes to make sure they haven't stuck to the pan.
Step 2. Flip the pancakes and let them cook on the other side
Turn them one at a time using the spatula, then let them cook for another 20-30 seconds on the opposite side. Since they are already partially cooked, you won't have to wait long before you can remove them from the pan. From time to time, check the underside to make sure they don't burn.
- Turn the pancakes in one smooth motion to avoid breaking them.
- After flipping the pancakes, lift them slightly to observe the underside and judge how well they are cooking.
Step 3. Remove the pancakes from the pan when they are golden brown
When the second side is also golden brown, transfer them to a serving dish and serve them to the hungry diners. Divide the leftover batter into the pan and start cooking another batch of pancakes. If necessary, add more oil or butter to prevent pancakes from burning on the outside.
There are those who love well-cooked pancakes and those who prefer them just golden. Let them cook until they reach the consistency and browning you want
Step 4. Accompany the pancakes with your favorite ingredients
Stack them and decorate with a cube of butter or a dollop of honey or maple syrup. You can also add a whipped puff of whipped cream, fresh fruit or nuts, jam, a few drops of chocolate or chopped candies. Pancakes make breakfast fun and can be customized by each diner to suit their tastes.
- You can accompany the pancakes with your favorite ingredients creating always new combinations. Try strawberries and bananas or experiment with more complex combinations, for example combining cinnamon with coconut or lemon zest.
- There are no rules, as almost all ingredients go well with pancakes.
Advice
- Wait until the base of the pancakes are cooked through before turning them over to the other side.
- Make the batter from scratch every time, it only takes a few minutes. If you prepare it in advance and store it in the refrigerator, it will gradually become thicker and thicker and the pancakes may be dry, crumbly or hard and chewy.
- The pan (or plate) must be non-stick.
- If possible, use ghee which has a high smoke point and therefore resists high temperatures better.
- Unless you are an experienced cook, turn the pancakes with the spatula instead of trying to spin them in the air like an omelette. Otherwise, it is very likely that they will break.
Warnings
- Handle the hot pan or griddle with extreme caution.
- Do not eat pancakes made with refined flour if you are allergic or intolerant to gluten.
- Heat the oil over moderate heat to prevent splashing, otherwise you could burn yourself.
