How to Make Quick and Delicious Pancakes From Scratch
Do you want a quick and inexpensive way to feel totally superior to people?
Make pancakes from scratch. The money you save, combined with the gloating you can do, are well worth the extra two minutes it takes to whip this batter together. You probably already have all the ingredients, anyway.
So, the next time someone in your household gets a hankering for pancakes, you don't have to run out to the store to buy the inferior pre-made batter (or worse still, the frozen kind—why do you hate your family?). Just pull out these seven ingredients that are just taking up space in your fridge and pantry and show off some culinary, pancake love.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (Quick Pro-tip: If this stuff has been sitting around too long, you'll get flat pancakes. Check the expiration date!)
- 1 scant teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk (Note: I use whole milk, but 2% works, as well. I've never tried this recipe with 1% or skim, so I don't know if the much lower fat content has any effect.)
- 1 egg
- 3 tablespoons butter, melted
Note About the Salt
The recipe calls for a full teaspoon, which needs to be measured exactly; otherwise the pancakes can be too salty. So, to err on the side of deliciousness, go just under a teaspoon. But don't cut it down to a 1/2 teaspoon, or your pancakes won't be as fluffy. Salt helps make the insides fluff. Science!
- In a large mixing bowl, sift together all the dry ingredients: the flour, baking powder, salt and sugar. Or, just dump everything in there. Lumps in the batter actually make for better pancakes.
- Mix the dry ingredients
- Make a well in the center and pour in the milk, egg and melted butter; mix until just combined. Don't worry about lumps (see above).
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Note: If you want a lot of little pancakes, use about 1/4 cup of batter per pancake. If you want fewer large pancakes, use about 1/2 cup of batter per pancake. Or use any amount in-between or above or below. They're your pancakes. Go nuts. (But don't put nuts in them. Are you a monster?)
- Cook the first side until bubbles have formed uniformly over the top surface. Flip, and cook the 2nd side for about 2 minutes.
- Make sure both sides are lightly browned and serve hot. Enjoy your food!