Pancakes are a beloved breakfast staple in many households around the world. They are easy to make, versatile, and can be customized to suit any taste preference. A basic pancake recipe typically consists of flour, eggs, milk, sugar, and baking powder. However, there are countless variations of pancakes, including but not limited to: blueberry pancakes, chocolate chip pancakes, banana pancakes, and gluten-free pancakes. To make a basic pancake batter, start by whisking together flour, sugar, and baking powder in a large mixing bowl.
Then, whisk in eggs and milk until the batter is smooth and free of lumps. Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or cooking spray. Use a ladle or measuring cup to pour the batter onto the skillet, and cook the pancakes until bubbles form on the surface and the edges begin to dry. Flip the pancake and cook for an additional minute or until golden brown. Repeat with the remaining batter, and serve with your favourite toppings such as maple syrup, whipped cream, or fresh fruit. Overall, pancakes are a simple and delicious breakfast option that can be enjoyed by all.
With a basic recipe and a few creative additions, pancakes can be elevated to a gourmet level, making them a popular choice for brunch menus in restaurants and cafes. To ensure consistent quality and presentation, many professional chefs use specialized pancake griddles or molds. Additionally, they may experiment with unique ingredients such as chocolate chips, bananas, or even savory flavors like bacon and cheddar. When preparing pancakes in a professional setting, it is important to prioritize food safety and sanitation practices, such as using clean utensils and ensuring proper cooking temperatures. With attention to detail and a passion for creating delicious dishes, pancakes can be a standout item on any breakfast or brunch menu.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breads
Cuisine: International
Servings: 5
Ingredients
- 1 cup flour
- 3 tsp. baking powder
- 1/4-1/2 tsp. salt optional
- 1 tbsp. white granulated sugar
- 1 egg
- 2 tbsp. oil or melted unsalted butter
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 – 3/4 cup evaporated milk
Instructions
- In a small bowl, sift the flour. Add the baking powder, cinnamon. salt and sugar. Mix well. Beat egg and vanilla with hand beater or a fork.
- Blend in the oil or butter and 1/2 cup of the milk. Make a well in the centre of the dry ingredients and pour the liquid, mix well.
- Add the rest of the milk for thinner batter. Grease heated griddle or frying pan if necessary. Pour about 1/3 cup of the pancake mix into the griddle or frying pan and spread.
- When bubbles appear on top, flip over and cook until other side browns. Remove and place on paper towel. Serve with maple syrup, honey or jam.
Notes
Variations: 1. Buttermilk pancakes: substitute 1 cup buttermilk for milk. However, decrease the baking powder amount to 1 tsp. and add 1/2 tsp. baking soda.2. Cornmeal pancakes: substitute 1/2 cup cornmeal for 1/2 cup of flour.3. Wholewheat pancakes: substitute wholewheat flour for flour. Use brown sugar.4. Seasoned herbed pancakes (my favorite): remove the sugar, vanilla and cinnamon from the basic recipe and add chopped chive, celery, chadon beni to taste.
Click the link to download the PDF version of this recipe.
Pancakes
Ingredients
- 1 cup flour
- 3 tsp. baking powder
- 1/4-1/2 tsp. salt optional
- 1 tbsp. white granulated sugar
- 1 egg
- 2 tbsp. oil or melted unsalted butter
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 – 3/4 cup evaporated milk
Instructions
- In a small bowl, sift the flour. Add the baking powder, cinnamon. salt and sugar. Mix well. Beat egg and vanilla with hand beater or a fork.
- Blend in the oil or butter and 1/2 cup of the milk. Make a well in the centre of the dry ingredients and pour the liquid, mix well.
- Add the rest of the milk for thinner batter. Grease heated griddle or frying pan if necessary. Pour about 1/3 cup of the pancake mix into the griddle or frying pan and spread.
- When bubbles appear on top, flip over and cook until other side browns. Remove and place on paper towel. Serve with maple syrup, honey or jam.
Notes
1. Buttermilk pancakes: substitute 1 cup buttermilk for milk. However, decrease the baking powder amount to 1 tsp. and add 1/2 tsp. baking soda.
2. Cornmeal pancakes: substitute 1/2 cup cornmeal for 1/2 cup of flour.
3. Wholewheat pancakes: substitute wholewheat flour for flour. Use brown sugar.
4. Seasoned herbed pancakes (my favorite): remove the sugar, vanilla and cinnamon from the basic recipe and add chopped chive, celery, chadon beni to taste.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
