I have yet to meet someone who doesn’t like pancakes. They are one of the most comforting breakfast treats and they have remained popular since the old ages. Pancakes remind me of lazy Saturday mornings and they are such a happy meal. There are many good pancake mixes out there however these can easily be made from scratch. This super easy pancake recipe is perfect if you like simple and quick recipes.
We made these when my sister came to visit around Thanksgiving time last year and they came out great. As you can tell, they all don’t have the perfect shape and uniform look as those you see in magazines and instagram but I actually like them this way. There is something about effortless, non-perfect and rustic meals that I love.
The trick is to mix the dry ingredients and the wet ingredients separately then adding them to the same bowl. Also avoid over mixing as this can lead to tough pancakes, having some small lumps in your batter is fine.
Pancake toppings are endless. You can do tangy yogurt, syrup, butter, whipped cream, strawberries, honey and so much more. We had ours with raspberries and maple syrup and they were delicious.
- 1 cup all-purpose flour
- 2 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp. salt
- 1 1/4 cup milk or buttermilk
- 3 tbsp melted butter
- 1 large egg
- 1/2 tsp vanilla essence
- coconut oil for brushing pan
- Mix flour, sugar, baking powder, and salt in one bowl. In another bowl, whisk milk, butter, vanilla and egg
- Pour the milk mixture into the flour and mix gently making sure not to over mix.
- Heat a nonstick skillet or griddle over medium heat until drop of water sizzles; brush with oil.
- In batches, scoop batter by about a 1/4-cup into the skillet and spread the mix.
- Cook for about 2 minutes or until you see bubbles and edges are dry.
- Turn each pancake and cook another 2 minutes more or until golden brown.
- Transfer to serving dish or keep warm on a cookie sheet in 200°F oven.
- Repeat till batter is finished and brush griddle with more oil if needed.