How to make pancakes at home from scratch
If you are a 20 something reading this post, chances are, you’ve definitely made one version of pancake at-least once in your life. And you are either here because it didn’t turn like the one in restaurants or because you are just wondering what other recipes are out there. If this is your first time, or 1000th time of making pancakes, this basic Pancakes recipe will not disappoint you.
I really want to sit here and tell you how I loved making pancakes as a child and bla bla and how amazing it is for breakfast for kids and all. But the truth is, I am a fully grown adult and I still have pancakes almost once every two weeks. And not the low-carb oat meal ones. The good ‘ol school regular pancakes that mom use to make. Judge me all you want but when a girl’s gotta eat, there isn’t any one stopping me from some fooooddd lovin.
So, as much as we loveee IHOP here in Saudi Arabia, we all need a good fluffy pancake recipe. I personally don’t have pancakes for breakfast. It’s more of a brunch thing for me, and a good pancake uplifts my mood just like a good shakshuka does, or a warm bowl of lentil oats do. Ok so here we go with the recipe and some “PANCAKE insider scoop”
Step by step Pancakes Recipe
To make these pancakes, you are going to need an egg, some sugar, oil, milk, all purpose flour, some essence and a little baking powder. I am going to start with a tip right away.
TIP: All the ingredients for your pancake must be at room temperature. Trust me. This makes all the difference in the world. This is similar to what other baking gurus will tell you about baking a cake as well.
Right, now that we have our ingredients sorted, let’s start the drill. Whisk in the egg, with sugar and essence together in a bowl.
Now comes the interesting part. You have to add milk and flour in the mixture. Sometimes, while adding milk and flour the batter can get a little lumpy with lumps of flour floating in the mix. Here’s a little tip I’ve learned along the way to avoid lumps:
TIP: Add in half of the milk first and whisk well. Then add the all purpose flour and mix till you get a lump free batter. Finish off with the remaining milk and mix well. This will give you a smooth mix with no lumps.
Once you’ve finished mixing the milk and flour, add in the baking powder and oil and whisk well. Here’s another kicker, to up your pancake game.
TIP: After the batter is ready, cover it and leave for 5 to 10 mins. This will allow time for all your ingredient to start reacting together and give you some nice fluffy pancakes.
Take out your best non-stick frying pan to make these delicious cakes. Spray some cooking spray on the pan or use 1 tsp of oil to coat the pan. Let the pan heat up for a min or two at medium low flame. Now use a ladle to pick up the batter and drop it in the center of the pan. The batter will spread out itself into a nice circle.
The pancake starts to form little bubbles on the top in about 2 to 3 mins. Flip the pancake over after 3 mins and cook for another 3 mins until golden brown.
Keep doing this with the remaining batter. You’ll get around 5 to 6 pancakes with this recipe.
Now go ahead and dig in these hot cakes. Pair it however you like and in fact, tell me in the comments below what you like your pancakes with, I’d love to try some new variations.
YOU CAN EVEN PRE-COOK THESE BEAUTIES
Let’s be real here, no ones got time to make a million pancakes early in the morning most of the days. Make your life simpler and when you do have the time, cook a batch of these pancakes and freeze them for future use. They are freezer friendly so you can stock up on these cuties when you have the time. Simply remove them from freezer when needed and microwave for 30 secs. They’ll be as good as new.