Easy Pancakes
HB-18205 · Hand-built original · American
Tender, fluffy pancakes from a short pantry list, griddled until golden at the edges and soft in the middle.
American20 minServes 4–6268 kcalVegetarian
Main ingredient: flour
Servings:4quantities adjust to match
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar (optional)
- 2 eggs
- 1½ to 2 cups milk
- 2 optional tablespoons melted and cooled unsalted butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn
Method
- Warm a griddle or wide skillet over medium-low heat while the batter comes together.
- Whisk the flour, baking powder, salt and sugar in one bowl, and in another beat the eggs into 1½ cups of the milk with the cooled melted butter.
- Pour the egg mixture over the dry ingredients and stir only until the flour is moistened, leaving a few lumps and loosening a thick batter with a splash more milk.
- Grease the hot griddle lightly with unmelted butter, ladle on rounds of batter, and cook for 2 to 4 minutes until bubbles rise in the centres and the undersides are browned.
- Flip each pancake once and give the second side a couple of minutes until lightly browned, then serve straight away or hold warm briefly.
Total: 20 minutes
Nutrition (per serving, where published)
268 kcalCalories
9.3 gProtein
49.8 gCarbs
3 gFat
0.9 gSaturates
1.6 gFibre
0.3 gSugars
589 mgSodium
93 mgCholesterol
99 mgPotassium
168 mgCalcium
3.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data