Fluffy pancakes come from a simple batter of flour, a raising agent, egg, and milk, cooked on a moderately hot pan. The trick is to mix just enough to combine and to flip only once. This method gives you a stack of light, golden pancakes from scratch.
What you'll need
- Flour, baking powder, sugar, salt
- An egg
- Milk
- Butter or oil
- A mixing bowl and whisk
- A non-stick pan or griddle
Step by step
- Mix the dry ingredientsWhisk together about a cup and a half of flour, a tablespoon of baking powder, a spoon of sugar, and a pinch of salt in a bowl.
- Combine the wet ingredientsIn a separate bowl or jug, beat one egg with about a cup and a quarter of milk and a couple of tablespoons of melted butter.
- Bring the batter togetherPour the wet mix into the dry and stir just until combined; a few small lumps are fine and mean the pancakes stay tender.
- Heat the panWarm a non-stick pan over medium heat and add a thin film of butter or oil, letting it get hot before the batter goes in.
- Cook the first sideLadle in the batter and cook until bubbles form on the surface and the edges look set, usually two to three minutes.
- Flip and finishTurn each pancake once and cook the other side until golden, about one to two minutes more, then keep warm while you finish the batch.
Handy tips
- Let the batter rest for five to ten minutes before cooking so the flour hydrates and the pancakes rise better.
- Wipe the pan with a paper towel between batches so excess butter does not burn.
- Keep cooked pancakes warm in a low oven on a plate while you finish the rest.
FAQ
Why are my pancakes flat?
Usually the baking powder is old or the batter was overmixed. Use fresh baking powder and stir only until the flour is just moistened.
Can I make the batter ahead of time?
It is best cooked within an hour or so, as the raising agent loses lift over time. You can mix the dry and wet parts separately in advance and combine just before cooking.
How do I know the pan is the right temperature?
A drop of water should sizzle and dance across the surface. If the first pancake browns too fast or stays pale, adjust the heat and use the second as your test.