Pancakes
I wanted to try to make pancakes from scratch and this is what came out of it. Very basic. It is also a bit heavy but I like it nonetheless. I dont add sugar to the pancakes since I like to put syrup on. Nor do I use butter or anything since I have a non-stick pan.
I wanted to try to make pancakes from scratch and this is what came out of it. Very basic. It is also a bit heavy but I like it nonetheless. I dont add sugar to the pancakes since I like to put syrup on. Nor do I use butter or anything since I have a non-stick pan.
- Carbohydrate 15.4738927083333 g
- Cholesterol 23.265 mg
- Fat 0.75327625 g
- Fiber 0.675447925676902 g
- Protein 2.69221270833333 g
- Saturated Fat 0.202965 g
- Serving Size 1 1 Serving (58g)
- Sodium 192.437375 mg
- Sugar 14.7984447826564 g
- Trans Fat 0.15702575 g
- Calories 80 calories
Step-by-step
- Combine flour, salt & baking powder in a large pouring bowl (it has to fit flour & milk).
- In separate bowl, whisk milk, egg & vanilla extract.
- Slowly pour milk into flour while stirring until all flour has been mixed. (Small lumps are OK)
- Add fruit (optional)
- Pour batter on preheated medium heat skillet and flip when the top of pancake has bubbled all over.
A list of pantry staples hides the physical mechanics required to turn flour and milk into a tender breakfast cake. The ratio of liquid to dry ingredients relies on a gentle hand during assembly rather than exact measurements alone. Overmixing activates the gluten proteins in standard wheat flour, transforming a light batter into a dense, chewy disk. Whisk the wet ingredients into the dry just until moistened, leaving small lumps intact throughout the bowl.
The Role of Chemical Leavening
Baking powder provides the lift necessary to counteract the heavy weight of unbleached flour. Double-acting baking powder reacts twice: once when combined with moisture, and again when exposed to heat on the hot surface. Preheat your skillet to a steady medium heat before pouring the batter. Dropping a few individual water droplets onto the metal should cause them to dance and evaporate within two seconds. Coat the pan lightly with high-smoke-point oil if your surface is not entirely non-stick, wiping away excess pools with a paper towel.
Visual Cues for Doneness
Determining when to flip requires close observation of the surface bubbles rather than timing alone. Wait until bubbles form continuously across the entire center and edges of the cooking round, and the outer rim loses its glossy wet appearance. Slide a thin spatula underneath the golden-brown crust and turn the cake over in one swift motion. Cook the second side for roughly sixty seconds until a gentle tap on the center yields a springy resistance.
