Good Old-Fashioned Pancakes

Serves
8
Prep
5 min
Cook
15 min
Total
20 min

Ingredients

  • 36011/2mlcupsall-purpose flour
  • 31/2tspbaking powder
  • 1tbspwhite sugar
  • 1/4tspsalt, or more to taste
  • 30011/4mlcupsmilk
  • 3tbspbutter, melted
  • 1largeegg
  • vegetable oil, for greasing

Equipment

  • sifter
  • large bowl
  • griddle or large frying pan

Steps

  1. Sift the flour, baking powder, sugar and salt into the bowl.

  2. Make a well in the center, add the milk, melted butter and egg, and mix until smooth.

  3. Heat the lightly oiled griddle over medium-high heat.

  4. Pour 60 ml per pancake1/4 cup per pancake of batter onto the griddle. Cook for , until bubbles form and the edges look dry.

  5. Flip and cook until the other side is browned. Repeat with the rest of the batter.

Storage

  • Cooked pancakes: keep in an airtight container in the fridge for about a week. Add syrup and other toppings only when serving, so they don't go soggy.
  • Reheating:
    • Covered in a 180°C350°F oven for 8–10 minutes.
    • One at a time in the microwave, under a damp paper towel, in 20–30 seconds bursts.
    • In a skillet over medium-low heat for 30 seconds to 1 minute per side.
  • Freezing pancakes: cool completely, then freeze in a single layer on a baking sheet, not touching, for a few hours or overnight. Reheat in a 180°C350°F oven until warm.
  • Batter: keeps in an airtight container in the fridge for up to 2 days. To freeze it, ladle single portions into freezer bags, wrap them in foil and freeze flat for up to a month. Thaw overnight in the fridge.

Notes

  • The salt was reduced from the original 1 tsp after reader feedback, so add more to taste.

Source: Allrecipes, submitted by dakota kelly