Most people consider pancakes as only weekend treats, but there’s no denying that the other five days would be substantially better if they, too, started with a warm short stack.
To make this an actually feasible option on hectic mornings, you have a few options. You can make and freeze pancakes in advance or even freeze the batter, or you could master this one-bowl recipe that requires just six pantry ingredients and is ready in 30 minutes or less and there you go.
Ingredients
· 1. 200g/7oz plain flour
· 2. pinch salt
· 3. 350ml/12fl of milk (or
½ milk and ½ water for a lighter pancake)
· 4. 2 large free-range eggs,
lightly whisked
· 5. 1 table spoon of vegetable
oil, plus extra for frying
Everyday Pancakes Designed for Weekday Mornings
 |
I’m of the view that every home should have at least two pancake
recipes: a lofty one for weekends and an easier, more straightforward
recipe for weekdays (and I’m not just talking about breakfast, either). These
are my basic everyday pancakes that I’ve been making once a week ever since I
became a mother seven years ago, and I’ve learned a lot along the way.
What makes these extra-easy is that the batter is mixed up in just one bowl, which means faster prep and cleanup. There’s no fussy steps like sifting flour or separating eggs, and all of the ingredients are ones you likely keep on hand
READ: Perfect Pancake Recipes
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4 Tips for Better Basic Pancakes
· · Use your pantry: I often have buttermilk on hand (my husband is a born-and-bred Southerner), and I don’t mind whisking the occasional egg white for lofty pancakes, but on a Tuesday morning at 7:10 a.m. with an internal countdown to the minute the school bell rings, I am not reaching for either. These pancakes rely purely on kitchen staples: all-purpose flour, a little sugar, milk, eggs, and baking powder. The baking powder is responsible for these pancakes’ rise, so it helps that you aerate the batter well with a whisk and that you let the batter rest before cooking.
·
A single bowl is perfect for
mixing. There’s
no need to dirty multiple bowls. Simply whisk together the dry ingredients
first, then add the milk, oil, and eggs and whisk to combine.
·
Always rest the
batter. After mixing, be sure to rest the batter for about 10 minutes.
This gives the flour a chance to properly hydrate and the baking powder time to
activate. Refill your coffee and pull out your favorite pancake pan, and by the
time you return the batter will be ready to go.
·
Use cast iron for cooking. Cast iron is my skillet of choice for
pancakes, because it heats well and browns the pancakes without an excess of
butter. A nonstick pan or a griddle can be used too.
Cooking and
Serving the Pancakes
On harried weekday mornings, my kiddos eat these about as fast as I can make them, so I don’t fuss with holding them in a warm oven. This recipe makes 18 (3-inch) pancakes, which perfectly serves four or six on a weekday. Maple syrup is usually my go-to, but a dusting of powdered sugar can keep kiddos from leaving for school with sticky fingers and is just as delightful.
There you have it. you have learned how to make pancakes from scratch to your plat then your mouth.
