Pancakes are easy to make and delicious.
- Carbohydrate 38.6706850398157 g
- Cholesterol 90.4305555601092 mg
- Fat 40.7430200051484 g
- Fiber 1.1264722435239 g
- Protein 7.92008056115581 g
- Saturated Fat 21.6413661818111 g
- Serving Size 1 1 Serving (196g)
- Sodium 807.672445087765 mg
- Sugar 37.5442127962918 g
- Trans Fat 2.67907590321401 g
- Calories 549 calories
Step-by-step
- Preheat a lightly oiled griddle over medium-high heat.
- Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
- Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Knowing precisely when to flip a pancake relies entirely on observing the surface bubbles rather than watching the clock. Achieving the right texture requires mixing the wet and dry components just until combined, leaving small lumps in the batter to prevent toughness caused by overdeveloped gluten strands.
- Preheat the cooking surface to a medium-high setting, testing the heat by flicking a few drops of water across the metal to watch them bead and dance.
- Wait to flip each round until the bubbles breaking through the top batter layer begin to hold their shape instead of immediately filling back in with liquid.
- Store leftover cooked rounds in an airtight container in the refrigerator for up to three days, or freeze them flat between sheets of parchment paper for longer preservation.
- Reheat refrigerated or frozen rounds in a standard toaster rather than a microwave to restore exterior crispness without rendering the interior chewy.
Transforming day-old portions into a quick snack is efficient when using direct dry heat. Proper griddle temperature management ensures uniform browning across every batch.
