Pancakes
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| Photo by Jaqueline Pelzer |
Pancakes Mixture
Yield: about 1qt (1L)
Ingredients:
Dry Ingredients: Liquid Ingredients:
Pastry Flour 225g Whole Egg 2 large eggs or 100g Liquid whole egg
Sugar 30g Milk or Butter Milk 450g
Salt 1/4 tsp Melted butter or Oil 60g
Baking Soda 1 Tbsp
Procedure:
Mixing
1. Blend the dry ingredients by sifting them together.
2. Put all the liquids in a mixing bowl and stir them together.
3. In the mixing bowl combine the dry and liquid ingredients. Stir until the ingredients are barely incorporated. Avoid a sloppy mush by not over-blending.
Cooking:
1. Make sure your nonstick pan is heated up to medium heat before you start cooking or if you use a griddle make sure the temperature is around 375F. Using a ladle, scoop out 60 ml of the melted butter and pour it into a non-stick pan or griddle that has been prepared with enough room to spread the butter.
2. The pancakes are ready to flip when the top is covered with bubbles and seems dry, and the bottom is golden brown.
3. turn the other side and cook until it’s golden brown.
4. Serve warm with your choice of toppings (butter, maple syrup, fruits, jam/preservative, or fresh berries).
Now you have the recipe that will make breakfast a favorite in your home. Moreover, if you found this recipe helpful, please subscribe and spread the word.
It is very easy to prepare pancakes from scratch. You just need some basic ingredients and are usually prepared for breakfast. Their fluffy texture and taste make it my favorite one. I have tried many pancake recipes with different ingredients, but the one you shared is very unique and interesting. I will definitely try this one for my friends. The red velvet pancake is my favorite one due to its different texture. Thank you so much for sharing the scratch pancake recipe with us.
Thank you Chuck Bush I hope this recipe gives you a new idea. And if this recipe gives you value may I encourage you to follow our fb page and please do share it! thank you very much!