Pancakes
There's nothing that spells out a lazy weekend morning quite like a warm stack of pancakes. This humble yet mouthwatering dish, with its comforting softness and delicate sweetness, has been delighting taste buds for centuries. Pancakes have roots in ancient times, originating from a variety of cultures including the Greeks and Romans. These early versions were often made from wheat flour, olive oil, honey, and curdled milk. Our modern-day fluffy pancakes, often served with a generous pour of maple syrup and a pat of butter, have come a long way since those times, embodying the essence of comfort food.Let's get started on creating your perfect stack of classic fluffy pancakes.
Servings: 8
Ingredients
Ingredients
- · 1 1/2 cups 190g all-purpose flour
- · 3 1/2 teaspoons 14g baking powder
- · 1 teaspoon 5g salt
- · 1 tablespoon 15g white sugar
- · 1 1/4 cups 295ml milk
- · 1 large egg
- · 3 tablespoons 45g unsalted butter, melted
- · A dash of vanilla extract optional
- · Extra butter for greasing the pan
Instructions
Method
Mix the Dry Ingredients:
- In a large bowl, sift together the flour, baking powder, salt, and sugar. Sifting not only helps to combine these ingredients evenly but also aerates the mixture, ensuring fluffy pancakes.
Combine the Wet Ingredients:
- In a separate bowl, beat the egg lightly until the yolk and the white are fully mixed. Then, add the milk, melted butter, and a dash of vanilla extract if you're using it. Mix until everything is well incorporated.
Merge the Wet and Dry Mixtures:
- Pour the wet ingredients into the dry mixture. Using a whisk or a fork, stir until you achieve a slightly lumpy batter. Overmixing can lead to tough pancakes, so it's okay if there are a few flour streaks left.
Let the Batter Rest:
- Allow the batter to rest for 5-10 minutes. This step, while often overlooked, allows the flour to absorb the liquid, giving you a thicker, more consistent batter, and ultimately fluffier pancakes.
Preheat Your Pan:
- While the batter is resting, preheat a non-stick skillet or griddle over medium-high heat. Once hot, add a smallpat of butter and let it melt, ensuring it coats the surface evenly.
Cook the Pancakes:
- For each pancake, scoop about 1/4 cup of batter onto the pan. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip the pancake with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serve and Enjoy:
- Serve your pancakes warm, stacked high, and accompanied by your favorite toppings. Try classic maple syrup and butter, fresh berries, bananas, a dusting of powdered sugar, or even a dollop of whipped cream for a special treat.
Notes
Nutritional Value (per pancake, without toppings):
Number of portions: 8 pancakes
Calories: 213
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 398mg
Total Carbohydrate: 31g
Dietary Fiber: 1g
Sugars: 5g
Protein: 6g Variation Options:
Blueberry Pancakes: Add 1 cup of fresh or frozen blueberries to the batter before cooking. Gently fold them in to ensure even distribution. Chocolate Chip Pancakes: Sprinkle a handful of chocolate chips onto each pancake after pouring the batter onto the skillet. The heat will melt the chocolate slightly, creating a gooey and delicious treat. Banana Nut Pancakes: Mash one ripe banana and add it to the batter along with 1/4 cup of chopped nuts, such as walnuts or pecans. The combination of flavors and textures will add a delightful twist to your pancakes. Cinnamon Swirl Pancakes: Mix 2 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. After pouring the batter onto the skillet, sprinkle a generous amount of the cinnamon-sugar mixture onto each pancake. Use a toothpick or a skewer to create swirls in the batter. Lemon Poppy Seed Pancakes: Add the zest of one lemon and 1 tablespoon of poppy seeds to the dry ingredients before combining them with the wet ingredients. These pancakes will have a bright citrus flavor with a delightful crunch from the poppy seeds.
Number of portions: 8 pancakes
Calories: 213
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 398mg
Total Carbohydrate: 31g
Dietary Fiber: 1g
Sugars: 5g
Protein: 6g Variation Options:
Blueberry Pancakes: Add 1 cup of fresh or frozen blueberries to the batter before cooking. Gently fold them in to ensure even distribution. Chocolate Chip Pancakes: Sprinkle a handful of chocolate chips onto each pancake after pouring the batter onto the skillet. The heat will melt the chocolate slightly, creating a gooey and delicious treat. Banana Nut Pancakes: Mash one ripe banana and add it to the batter along with 1/4 cup of chopped nuts, such as walnuts or pecans. The combination of flavors and textures will add a delightful twist to your pancakes. Cinnamon Swirl Pancakes: Mix 2 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. After pouring the batter onto the skillet, sprinkle a generous amount of the cinnamon-sugar mixture onto each pancake. Use a toothpick or a skewer to create swirls in the batter. Lemon Poppy Seed Pancakes: Add the zest of one lemon and 1 tablespoon of poppy seeds to the dry ingredients before combining them with the wet ingredients. These pancakes will have a bright citrus flavor with a delightful crunch from the poppy seeds.
Pancakes
There's nothing that spells out a lazy weekend morning quite like a warm stack of pancakes. This humble yet mouthwatering dish, with its comforting softness and delicate sweetness, has been delighting taste buds for centuries. Pancakes have roots in ancient times, originating from a variety of cultures including the Greeks and Romans. These early versions were often made from wheat flour, olive oil, honey, and curdled milk. Our modern-day fluffy pancakes, often served with a generous pour of maple syrup and a pat of butter, have come a long way since those times, embodying the essence of comfort food.Let's get started on creating your perfect stack of classic fluffy pancakes.
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Servings: 8
Ingredients
Ingredients
- · 1 1/2 cups 190g all-purpose flour
- · 3 1/2 teaspoons 14g baking powder
- · 1 teaspoon 5g salt
- · 1 tablespoon 15g white sugar
- · 1 1/4 cups 295ml milk
- · 1 large egg
- · 3 tablespoons 45g unsalted butter, melted
- · A dash of vanilla extract optional
- · Extra butter for greasing the pan
Instructions
Method
Mix the Dry Ingredients:
- In a large bowl, sift together the flour, baking powder, salt, and sugar. Sifting not only helps to combine these ingredients evenly but also aerates the mixture, ensuring fluffy pancakes.
Combine the Wet Ingredients:
- In a separate bowl, beat the egg lightly until the yolk and the white are fully mixed. Then, add the milk, melted butter, and a dash of vanilla extract if you're using it. Mix until everything is well incorporated.
Merge the Wet and Dry Mixtures:
- Pour the wet ingredients into the dry mixture. Using a whisk or a fork, stir until you achieve a slightly lumpy batter. Overmixing can lead to tough pancakes, so it's okay if there are a few flour streaks left.
Let the Batter Rest:
- Allow the batter to rest for 5-10 minutes. This step, while often overlooked, allows the flour to absorb the liquid, giving you a thicker, more consistent batter, and ultimately fluffier pancakes.
Preheat Your Pan:
- While the batter is resting, preheat a non-stick skillet or griddle over medium-high heat. Once hot, add a smallpat of butter and let it melt, ensuring it coats the surface evenly.
Cook the Pancakes:
- For each pancake, scoop about 1/4 cup of batter onto the pan. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip the pancake with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serve and Enjoy:
- Serve your pancakes warm, stacked high, and accompanied by your favorite toppings. Try classic maple syrup and butter, fresh berries, bananas, a dusting of powdered sugar, or even a dollop of whipped cream for a special treat.
Notes
Nutritional Value (per pancake, without toppings):
Number of portions: 8 pancakes
Calories: 213
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 398mg
Total Carbohydrate: 31g
Dietary Fiber: 1g
Sugars: 5g
Protein: 6g Variation Options:
Blueberry Pancakes: Add 1 cup of fresh or frozen blueberries to the batter before cooking. Gently fold them in to ensure even distribution. Chocolate Chip Pancakes: Sprinkle a handful of chocolate chips onto each pancake after pouring the batter onto the skillet. The heat will melt the chocolate slightly, creating a gooey and delicious treat. Banana Nut Pancakes: Mash one ripe banana and add it to the batter along with 1/4 cup of chopped nuts, such as walnuts or pecans. The combination of flavors and textures will add a delightful twist to your pancakes. Cinnamon Swirl Pancakes: Mix 2 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. After pouring the batter onto the skillet, sprinkle a generous amount of the cinnamon-sugar mixture onto each pancake. Use a toothpick or a skewer to create swirls in the batter. Lemon Poppy Seed Pancakes: Add the zest of one lemon and 1 tablespoon of poppy seeds to the dry ingredients before combining them with the wet ingredients. These pancakes will have a bright citrus flavor with a delightful crunch from the poppy seeds.
Number of portions: 8 pancakes
Calories: 213
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 398mg
Total Carbohydrate: 31g
Dietary Fiber: 1g
Sugars: 5g
Protein: 6g Variation Options:
Blueberry Pancakes: Add 1 cup of fresh or frozen blueberries to the batter before cooking. Gently fold them in to ensure even distribution. Chocolate Chip Pancakes: Sprinkle a handful of chocolate chips onto each pancake after pouring the batter onto the skillet. The heat will melt the chocolate slightly, creating a gooey and delicious treat. Banana Nut Pancakes: Mash one ripe banana and add it to the batter along with 1/4 cup of chopped nuts, such as walnuts or pecans. The combination of flavors and textures will add a delightful twist to your pancakes. Cinnamon Swirl Pancakes: Mix 2 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. After pouring the batter onto the skillet, sprinkle a generous amount of the cinnamon-sugar mixture onto each pancake. Use a toothpick or a skewer to create swirls in the batter. Lemon Poppy Seed Pancakes: Add the zest of one lemon and 1 tablespoon of poppy seeds to the dry ingredients before combining them with the wet ingredients. These pancakes will have a bright citrus flavor with a delightful crunch from the poppy seeds.
