Main
Pancakes
MainOrigin: United States
Soft griddle pancakes of flour, egg, milk and butter.
Prep
10 min
Cook
15 min
Total time
25 min
Portions
4
Total weight
557 g
Per portion
139.3 g
Ingredients
- Flour200 g
- Egg50 g
- Milk250 ml
- Butter30 g
- Double Acting10 g
- Salt2 g
- Cane Sugar15 g
Method
Mix the batter
- Melt the butter; cool slightly.
- Whisk the flour, baking powder, sugar and salt in a bowl.
- Whisk the egg and milk, then stir into the dry ingredients with the melted butter until just combined — a few lumps are fine.
Rest
- Rest 5 minutes so the batter hydrates.
Cook
- Heat a non-stick pan or griddle over medium heat; lightly grease.
- Spoon batter into rounds (about 8–10 cm).
- Cook 1–2 minutes until bubbles form on top and the edges look set; flip and cook 1 minute more until golden.
Keep warm
- Keep cooked pancakes warm and repeat with the remaining batter.
Serving
Stack and serve hot with butter and sweetener, or fruit.
Storage
Best fresh. Freeze cooked pancakes with paper between layers; reheat in a toaster or pan.