What better thing in the morning than eating some sweet and fluffy pancakes and fun? While classic pancakes are always a favorite, preparing large batches of dough can be a waste if you don't have guests visiting. Luckily, this needn't be a problem. Use this "one-serving" recipe and you'll have enough pancakes to start your day off well.
Ingredients
Basic Pancakes
- 1 1/4 cups flour
- 1 tbsp sugar
- 3/4 tsp baking powder
- 1 cup milk
- 1 tbsp butter, melted (extra addition to skillet)
- 1 egg
- A little salt
- Toppings according to taste
For Choice Variations
- 1/2 cup berries
- 1/2 cup chocolate chips
- Grated rind of two lemons
- 1/4 cup lemon juice (about 2 lemons)
- 1/3 cup poppy seeds
- 1/4 cup onion, chopped
- 1/2 cup carrots, grated
- 1/2 cup long beans, chopped
- 1 clove garlic, chopped
- 1 1/4 cups gluten-free flour (eg buckwheat, etc.)
Step
Method 1 of 2: Basic Pancakes
Step 1. Measure the ingredients
If you wish, you can also measure the size of each ingredient as you begin. We recommend the first option so that you don't rush when measuring ingredients; this makes the cleaning process easier when you are cooking pancakes because you can simply place the dirty cookware in the sink after you use it.
Step 2. Mix dry ingredients
Put the flour, sugar and baking powder in a bowl with a pinch of salt. Mix well.
Step 3. Add the wet ingredients
Add milk, eggs and melted butter to a bowl. Stir until well combined. Eggs need a little beating to get the yolk coating off of the yolks.
Step 4. Melt the butter in a hot skillet
Place the skillet on the stove and heat it over medium-high heat. Add a generous amount of butter (about one to two tablespoons). Use a spatula to move the butter and coat the entire bottom of the pan. Let the butter melt completely and heat until foamy.
Step 5. Pour in one third of the mixture at a time
You should have enough batter to make three medium-sized pancakes. If your skillet is large enough, you can cook several pancakes at once in different parts of the pan. For a smaller pan, try cooking one pancake at a time.
Step 6. Turn it over after a few minutes
After about three minutes, use a spatula to lift the edges of the pancakes. If the pancakes lift easily from the pan and are golden brown, you're ready to flip the pancakes. If the pancakes still look mushy and pale yellow in color, let them cook a little longer.
- To flip pancakes, slide a spatula along the bottom of the pancakes and remove from the pan. In one motion, turning your hands over, flip the pancakes over and leave the uncooked side facing the hot skillet.
- Add a little butter to the pan if needed to prevent the pancakes from sticking.
Step 7. Serve with your favorite toppings
When both sides of the pancakes are cooked, remove from the pan and place on a clean plate. You'll more or less have a stack of three fluffy pancakes. You are ready to flavor the pancakes and enjoy them. Here are some recommended toppings:
- Syrup (regular or maple)
- Whipped cream
- Fruit slices
- Chocolate sauce
- Butter
- Honey
- Peanut butter
- Ice cream
- A little cinnamon
Method 2 of 2: Recipe Variations
Step 1. Try making berry pancakes
A handful of fresh berries in the batter will give your pancakes a delicious fruity taste. Basically, any type of berry can be used in this recipe: blueberries, blackberries, strawberries, raspberries, and other berries are all good choices. You can also add berries that are a little too ripe; once the pancakes are cooked, the berries will not be noticeable.
In a pinch, you can use frozen berries in most pancake recipes. As long as your pancakes are thin enough, the berries will melt completely
Step 2. Try making chocolate chip pancakes
Adding chocolate chips to the batter will give it a rich, biscuit-like taste. Choose whatever type of chocolate chip you like: milk chocolate will provide the sweetest taste, while semi-sweet chocolate and dark chocolate chips will provide a slightly more complex taste.
These pancakes go well with ice cream or whipped cream as a dessert
Step 3. Try the poppy seed lemon pancakes
If you're a fan of breakfast muffins, try these delicious, unique pancakes. Add the grated zest and lemon juice to the mixture along with a handful of poppy seeds to give the pancakes texture. You may need to compensate for the excess liquid by adding a little flour. Try adding 1/8 cup at a time until you get the right consistency.
- To grate the lemon zest, use a fine grater or microplane to grate the outermost layer of the rind into your bowl. You don't need to grate too much; if the skin starts to turn white, it means you have a deep cut.
- A simple syrup with lemon juice is perfect for this dish.
Step 4. Try the savory veggie pancakes
If you're trying to incorporate a serving of vegetables into your daily diet, try this dish by adding grated carrots, onions, string beans, and garlic to the mix. These pancakes are not sweet, but they will taste delicious with a little butter or olive oil. Marinated fish (such as whitebait) is also suitable as an accompaniment to pancakes.
If you like it spicy, try adding a little red chili to the batter along with the vegetables. In this dish, plain Greek yogurt is the perfect accompaniment; This yogurt is rich in softness that contrasts with the spicy taste
Step 5. Try gluten-free pancakes
If you have Celiac disease, don't be afraid; You can still enjoy your favorite pancake recipe. Simply replace the all-purpose flour in the "Basic Pancake" recipe above with gluten-free flour. The taste and texture may vary slightly, but some people prefer this difference.
Many types of gluten free flour are available. Examples include buckwheat or almond flour. Try checking your local health food store or specialty grocery store if you're not sure where to buy gluten-free flour
Tips
- Minor differences in ingredients can affect the consistency of your dough. If your dough becomes too thick, add a little extra milk and mix. If the dough is too runny, add a little flour.
- In general, pancake batter can last up to two days in the refrigerator if you remove most of the air in the container. In the freezer, the dough can last up to several months.
