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How to Make Delicious, Buttery Pancakes… from Scratch

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“My friend’s mom makes pancakes really weird,” my young cousin once told my aunt. “She pours this liquidy stuff onto a pan. She doesn’t use the microwave at all!” My cousin had just encountered the joy of homemade pancakes. Frozen pancakes, just-add-water batter, and even baking mixes really don’t compare to the moist, buttery crispness of truly made-from-scratch pancakes in taste, or in that sense of pride from turning flour, milk, and eggs into a delicious breakfast treat.

Homemade Pancakes
Makes 4 to 6 servings

  • 2 cups of all-purpose baking flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 tablespoon of sugar
  • 2 eggs
  • 2 cups of milk
  • 2 tablespoons of butter
  1. Melt two tablespoons of butter. Put the butter in the microwave in a microwave-safe dish for about thirty seconds. You can also melt the butter in a saucepan, stirring continually until it melts.
  2. Heat a large skillet over medium as you mix the batter. Be careful that your pan doesn’t scorch.
  3. Mix together the flour, baking powder, salt, and sugar.
  4. Use a fork to beat the eggs into the milk. Add the melted butter.
  5. Stir the milk mixture into the flour mixture. Just moisten everything. Don’t worry about small lumps. If the batter is thicker than heavy cream, add a little more milk.
  6. Check that the pan is warm enough. If you splash a few droplets of water onto the pan, they should sizzle and then evaporate.
  7. Add a little butter to the skillet. If your skillet is hot enough, it should soon form a foam. Wait until that foam dies down before you ladle your batter onto the pan. I find pancakes from about 1/4 cup of batter are easiest to manage, but you can make pancakes as big or small as you like.
  8. Let the pancake cook until the batter in the center begins to bubble. Carefully flip the pancake over. If the pancake falls apart when you flip it, you’ve turned it too soon.
  9. Taste one of the pancakes from your first batch. If it’s too thick, hard, or cakey, add a little more milk.
  10. Cook the pancake two to three minutes more while it browns on the other side. It will be done when both sides are golden brown.
  11. Turn down the heat slightly between your first and second batches.
  12. Serve as soon as possible, before the pancakes get soggy. If they begin to lose their crunch, you can toast them in a toaster oven or toaster, watching so they don’t burn.

It’s that easy. Serve quickly with butter and syrup, honey, or jam.

Looking for step-by-step instructions for how to make your favorite foods from scratch? How to Cook Everything is a great resource for beginning cooks and foodies alike.

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