Pancakes from scratch
“From scratch” simply means there are no pre-mixed ingredients in the recipe. Use melted butter, do not overmix, heat the pan before pouring in the batter and, remember, wait for the bubbles before flipping.
Servings 8 pancakes
Ingredients
- 1 cup all-purpose flour (do not press into the measuring cup)
- ¼ teaspoon salt
- 6 teaspoons sugar
- 2 teaspoons baking powder
- 1 large egg
- ½ cup evaporated milk mixed with ½ cup water
- 4 tablespoons melted butter
Instructions
- Stir together the flour, salt, sugar and baking powder.
- In a mixing bowl, lightly beat the egg and milk.
- Add the flour mixture and stir just until blended.
- Fold in the melted butter.
- Place your pan on the stove set to MEDIUM heat. Wait for the pan to get hot.
- Pour a quarter cup of pancake batter into the hot pan.
- When the center has a few bubbles while the edges are almost covered with them (it takes 45 seconds, on the average), flip the pancake over and cook for another 20 seconds.
- Serve the pancakes immediately.
