Oh, this is what pancakes can taste like! Anybody can add water to a boxed package mix, but you’ll be glad you made these tender, light, buttery, and delicious pancakes from scratch. This is the most basic recipe for a slightly thick pancake. It’s just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway.
Eat Out Loud is sharing our recipe for Old Fashioned Homemade Pancakes in hopes everyone can get back to basic home-style cooking as our Grandparents did. Start a tradition and cook from scratch.
Yields: 12 Pancakes
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 3 tablespoons butter, melted
- 1 egg
- 1 1/4 cups milk
- cooking spray
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined.
- Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat.
- Spray with cooking spray.
- Pour batter into the hot skillet, about 1/4 cup of batter for each pancake.
- Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake.
- Flip and cook until golden, about 1 to 2 minutes.
Serve warm topped with a spat of butter and maple syrup or top as you desire.
For some people, a stack of pancakes is all about purity: just the delicate crispy edges and tender center of each carefully-cooked round, showcasing a simple homemade batter and the flavor of butter. Real maple syrup is the only acceptable topping.
And then there are those of us who like to play with our food, who want to change up our pancake routine and experiment with unusual toppings and additions. I had a coworker once who would smear his morning pancakes with peanut butter, sprinkle them with trail mix, and stack them, sandwich style. Who needs a fork?