This recipe for outdated pancakes requires basic ingredients and every day for the most spongy and ever!
Instead of milk or sour cream, this recipe uses regular milk, which makes it a perfect recipe for any occasion. The pancakes are so delicious!
Ancient pancake ingredients
These pancakes are a basic breakfast element around our house the day of the week and Weekend morsings alike.
- flour
- baking powder + sodium bicarbonate + salt
- granulated sugar
- milk
- eggs
- butter
- vanilla
⬆️ Basic ingredients becomes spectacular pancakes!
How to make perfect pancakes
Here are three not -so secret tips to regularly convert daily ingredients into the best pancakes.
- Do not mix the dough too much. Beat the ingredients until dry stripes are left. Some packages are fine.
- Cook in a plate or pan that has been preheated for a few minutes. This is approximately 350 degrees on my non -stick plate. When a drop of sizzle water on the pan is ready!
- Wait until small bubbles are at the edges/surface of the pancakes before turning. This ensures perfectly cooked pancakes that are not pasty in the center!
Bonus Council: The pancakes are better immediately served. However, if you need to keep them hot, put them in a single layer in a 170 degree oven until it is ready to serve.
Gluten integral and adaptable grain
This recipe really becomes integral grain or gluten -free pancakes.
Integral grain: Replace half (or more) of flour for all use with whole wheat flour. Use a variety of white wheat (hard or white spring wheat flour, einkhorn or kamut) for a lighter pancake. Red integral wheat flour will produce a heavier and dense pancake.
Sin gluten: Use your favorite flour of 1: 1 gluten without multiple use flour in the recipe.
Perfect pancakes
I love a direct and uncomplicated recipe, and these outdated pancakes are just that.
If the recipe makes too many pancakes for you (and/or your crew):
- Do the whole lot, Let the pancakes cool in a single layer and Then freeze the pancakes. To reheat, make the pancakes in a toaster for a few minutes or reheat with a power of 50% in the microwave.
- Half a lot For less pancakes (the ingredients can be easily cut in half, hello, thanks, two eggs).
We serve these pancakes with syrup or jam, but when I am not looking for, the children also take out the nutella. 🫣 And my high school fighters often also cover their with peanut butter, for a small protein impulse. They (the pancakes, not the children 😉) are perfect with almost anything with which you serve them!
I hope this recipe makes your mornings happier and more amazing. Enjoy!
A year ago: Carrot cake coffee cake
Two years ago: Easy and chewable lemon sugar cookies {without rolling or cutting}
Three years ago: Perfect chocolate butter cream glazed
Four years ago: Easy Brookie Pie {Brownie + Chocolate Chip Cookie}
Five years ago: The best cookies with garlic caesses {imitation of the red lobster}
Six years ago: Greek chicken salad chopped with pita and mirma tzatziki crutons
Seven years ago: Cheesy funeral potato {au gratin de potatoes}
Eight years ago: Incredible mashed snapshot
Nine years ago: Sweet strawberry cream cheese rolls during the night
Ten years ago: Soft chocolate sparks cookies {without egg}
The best basic fashion pancakes
- 2 ¼ Cups (320 gram) flour for all use
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ⅔ cup (400 gram) milk
- 4 tablespoons (57 gram) butter, melted
- 2 big (100 gram) eggs
- 1 teaspoon Vanilla extract
Prevent your screen from getting dark
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In a large bowl, mix flour, sugar, baking powder, salt and soda.
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Make a well in the center and add milk, butter, eggs and vanilla.
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Beat until there are no dry stripes. Some packages are fine. Do not mix too much.
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Heat a plate over medium heat (350 degrees F on my non -stick plate) until a drop of water sizzles through the surface.
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Pour the dough into circles on the preheated plate (I use my tablespoon of cookies #20, which contains about 3-4 tablespoons, to carry the dough).
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Cook until small bubbles appear on the surface and the edges are established.
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Turn the pancakes and cook until golden and no longer walk in the center. Repeat with the remaining mass.
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Serve immediately or keep hot in a single layer in 170 degrees until it is ready to serve.
Service: 1 crepe, Calories: 115Kcal, Carbohydrates: 16gram, Protein: 3gram, Fat: 4gram, Saturated fat: 2gram, Cholesterol: 32mg, Sodium: 211mg, Fiber: 0.5gram, Sugar: 3gram
Recipe source: From Mel’s Kitchen Cafe
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