How to make pancakes


Because of their manageable size and fussy cooking method, pancakes are the perfect place to experiment with the flour itself. Swapping in different flours, like buckwheat or coconut with some of the all-purpose flour will change the pancakes texture and taste in a delightful way. Through the entire breakfast fads, pancakes stand resolute, the definitive breakfast dish, something that almost everyone loves and all of us should master. They are the indulgent heroes of the breakfast table, egg, salty and just this side of sweet. There may have been struggles with burned bottoms and raw interiors in your past, but with a well-made batter and some practice with your stove you can achieve pancake perfection.

This is the simple straight forward recipe. The easy pancakes can be eaten straight away or frozen after cooling stack and wrap them in twos. For sweet pancakes you can add a dessert spoon of caster sugar and zest of an orange, this will give the pancakes a great flavor. I love everything about these pancakes, they are extremely quick and easy to prepare with only few basic ingredients that everyone can hand to. Then they turn out perfect each single time you make them with a lovely round shape and an amazing fluffy and light texture. The finally make you hungry as soon as you set eyes on them. A great pancakes start with a great batter, a well-seasoned, well-balance batter, mixing properly, makes for a prefect pancake every time. With the following instructions you can make the perfect, delicious, tasty and sweet pancakes.




  • 1 cup of all-purpose flour
  • 2 tablespoon of sugar
  • 2 teaspoon of baking powder
  • Pinch of salt
  • 1 cup of milk
  • 2 tablespoon of butter
  • 2 large eggs
  • Baking soda


  • Put the flour into a large bowl, make a well in the middle and pour in the milk, baking powder, baking soda, butter or vegetable oil and eggs, give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter or alternatively blitz it all in a liquidiser and leave it aside for 15 minutes.
  • Take a crepe pan or large frying pan, dip some kitchen roll in the oil and carefully wipe the inside of the pan and heat the pan over a medium heat for a minute. Once hot, rub a knob of butter around the pan so it melts.
  • Pour in 1 ladle of the batter. You then lift the pan off the heat and tilt it so that the batter spreads all over the base.
  • Place the pan back on the heat for 1 to 2 minutes or until the batter starts to come away from the sides and you can remove it easily from the pan.
  • Once golden underneath, flip the crepe over and cook for a further minute until cooked through.
  • Serve right away with your Favourite topping or stack your pancakes on a plate and keep warm in a low oven until you are ready to tuck in.




You may be making pancakes for more than one person, to serve them warm all at once, you need to heat your oven to 325 degrees, and store the pancakes there on a wire rack lined baking tray until all the pancakes are made. It is also helpful to make all your ingredients ready before you start anything. Which means you need to measure out all your dry ingredients, the buttermilk is poured and the butter is cooled and melted.

A griddle is the best surface for making pancakes, but if you don’t have one, a large well-seasoned cast iron skillet is ideal. It will distribute heat evenly and give you a hassle free nonstick experience, or you use a nonstick skillet. You will equally need a whisk or fork for mixing and a spatula for flipping, when choosing spatula, choose a spatula that is large, wide, angled and heat proof. Fish spatula is actually a great tool here, providing the proper width and flexibility needed to flip.  Pancakes should never be over mixed, this develops gluten which will make a tough pancakes. Don’t be afraid of a few lumps they will take care of themselves.

Cooking pancakes will requires patience and all your senses, listen for the slight sizzle as the batter hits the skillet, look for tiny bubbles forming up on top and smell for browning before it gets burn. Finding the correct heat setting for cooking pancakes which is medium low is tricky. Too hot and you will likely burn the exteriors before the insides get cooked, too low and there will be no sizzle and no crispy edges. The temperature truly does need to be just right, most oven burners are so different that medium low is not an exact science, so play in the space somewhere in the middle of your middle and lowest setting. When using a large cast iron skillet or griddle, heat it on low for a few minutes to get the heat evenly distributed, just before ladling in your batter, turn it up to medium low. To test whether the skillet is ready for you to start, hit it with a small spoonful of batter; it should sizzle right away but if it doesn’t, turn the heat just slightly. If the skillet gets smoky, it means the heat is too much, so turn off the burner and wait a few minutes before trying again.

It should go without saying but pancakes are not the type to use restraint especially when it comes to your cooking fat, this is by no means a deep fry but you do need much of fat to get the exterior properly browned and those edges wonderfully crisped which are arguably the best parts. For good flipping technique, timing is everything. You wait too long and you will end up with blackened bottoms but you get too impatient and you’ve got a mess of batter everywhere. Each side should take at least 2 to 3 minutes but look for visual cues as well.


As the pancake cooks, the top will start to form many tiny bubbles and appear just set around the edges; you can always give it a little peek but avoid moving the pancakes around too much during this stage, the baking soda and baking powder delightfully fluffy pancake. For being the cook your reward is a pancake called the tester, this is the first pancake of the lot and it will almost certainly not turn out well. You do not have to let it wear you down because it is rather a blessing to you in disguise, a chance to learn from your mistakes, adjust your heat, increase the fat in the an if needed and keep on cooking your perfect, no more flipped, burned or poorly pancakes. For savoury pancakes you can add some finely chopped herbs such as dill and parsley or perhaps some grated Parmesan cheese all make great filling. So get flipping!

Not everything belongs inside a pancake and that is where the toppings come in, melted butter and maple syrup are the classics followed by a dollop of good jam or preserves. But try granola for a bit of crunch or smashed berries for a luxurious sweetness. Use restraint when topping your pancakes and sometimes it is best to dip them in the topping to preserve those delicious crunchy edges.


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