|Nutritional Guidelines (per serving)|
Serve these basic pancakes with butter and your favorite syrup. I used golden syrup for the pancakes in the photo, but maple syrup or a fresh fruit syrup would be fabulous. 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 pancakes, but it is easily multiplied for more people.
See the tips and variations below the recipe for some flavor variations and some helpful tips 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.
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.
Tips and Variations
Buttermilk Pancakes – Add 1/4 teaspoon of baking soda to the dry ingredients and replace the milk with buttermilk.
Blueberry Pancakes – Add 1/2 cup of fresh blueberries or well-drained thawed frozen blueberries.
Pecan or Walnut Pancakes – Fold 1/3 cup of chopped walnuts or pecans into the batter.
Peach Pancakes – Replace all or part of the milk with peach nectar and add 1/3 to 1/2 cup of minced fresh peaches.
Multiply the batch and store them in the freezer for quick breakfasts throughout the month.
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.
Mix the batter the night before. Cover and refrigerate until morning. If necessary, add a tablespoon or two of milk to thin the cold batter.