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Nothing says “weekend” like homemade pancakes for breakfast. My easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you’ll wonder why you never did it before!
Prep 5 mins
Total: 20 mins
1 cup all-purpose flour, (spooned and leveled)
· 2 tablespoons sugar
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1 cup milk
· 2 tablespoons unsalted butter, melted, or vegetable oil
· 1 large egg
· 1 tablespoon vegetable oil
· Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, butter (or oil), and egg.
Add dry ingredients to milk mixture; whisk until just moistened (do not overmix)
Heat a large skillet (nonstick or cast-iron) or griddle over medium. with paper napkin carefully rub skillet
For pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until the surface of the pancakes have some bubbles. Flip carefully with spatula, and cook until browned on the underside, 1 to 2 minutes more.
Cntinue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Plain pancakes are a good source of vitamins and minerals, whole-wheat pancakes have higher levels of calcium, iron, phosphorus and riboflavin.
Tips and Tricks:
BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
My Experience and Stories:
For dinner, you can serve pancakes with :
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Original of the video here