|Nutritional Guidelines (per serving)|
|Servings: 2 to 3 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 34g||13%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you are in the mood for perfectly fluffy pancakes, look no further! This recipe is tasty enough for a big brunch party but easy enough for a quick weekday breakfast. You can serve these classic pancakes with butter and your favorite syrup. Try them with golden syrup, maple syrup or a fresh fruit syrup would be fabulous. If you prefer a sweet fruit topping, try this raspberry sauce or fresh blueberry sauce.
Feel free to reduce the sugar or use brown sugar or a sugar substitute in these pancakes. This recipe makes about 6 standard-sized pancakes, but it is easily multiplied for more people. After the recipe are some tips and variations for some flavor variations and some helpful hints for making perfect pancakes.
- 1 large egg
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter (melted)
- 3/4 cup milk (or more, as needed to make a pourable batter)
Whisk the egg lightly in a small bowl.
Combine the dry ingredients in a mixing bowl and blend well. Stir in the beaten egg, melted butter, and 3/4 cup of milk. Mix lightly to blend. Add more milk until you have a batter you can easily pour, but that isn't too liquidy.
Grease a griddle or skillet and place it over medium heat.
Use a 1/4 cup measure to scoop the batter. Pour the batter onto the hot greased griddle or skillet one or two at a time, depending on the size of the pan.
After about 1 1/2 to 2 minutes the pancakes will have broken bubbles all over and they will look dry around the edges. Flip and cook the other side for about 1 minute longer or until browned.
The recipe makes 2 to 3 servings (6 pancakes) and can be easily doubled or multiplied for a family. If you prefer smaller pancakes, just use a smaller scoop or a tablespoon to put the batter on the griddle.
- Multiply the batch, cook all the pancakes and store them in the freezer for quick breakfasts throughout the month. You can defrost them in the microwave or a hot skillet.
- For fluffier pancakes, beat the egg white separately to stiff peaks and fold it into the batter just before you cook the pancakes.
- Don't overmix pancake batter. Lumps are okay.
- If you don't have a lot of time, mix the batter the night before. Cover and refrigerate it until morning. If necessary, add a tablespoon or two of milk to thin the cold batter and then cook the pancakes normally.
- Buttermilk Pancakes: If you want to make buttermilk pancakes, add 1/4 teaspoon of baking soda to the dry ingredients and replace the milk with buttermilk. This is a great use of leftover buttermilk if you have some remaining from another recipe.
- Blueberry Pancakes: Add 1/2 cup of fresh blueberries or well-drained thawed frozen blueberries to the batter. Stir them in gently so you don't crush the berries. Proceed with step 4 and cook the pancakes.
- Pecan or Walnut Pancakes: Fold 1/3 cup of chopped walnuts or pecans into the batter and proceed with cooking.
- Peach Pancakes: Replace all or part of the milk with peach nectar and add 1/3 to 1/2 cup of minced fresh peaches.