Summary: Learn how to make the best pancake batter recipe you’ll ever have.
- 1 egg
- 1 cup of milk
- 1 cup of flour
- 1 tablespoon of sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1 tablespoon of melted butter
- 1/2 teaspoon of salt
- To begin with this pancake batter recipe, first place the dry ingredients into a deep bowl. They dry ingredients include the flour, sugar, baking powder, salt and baking soda. I prefer using a deep narrow bowl as this is ideal for trapping the bubbles of carbon dioxide while I’m stirring in the wet ingredients. Read on to find out why this is so important.
- Quickly stir in the wet ingredients which include the milk, egg, and melted butter. If the batter is too thick, use more milk. Remember that the secret of great tasting pancakes is to avoid stirring too much. Because the batter gives off carbon dioxide, the pancakes are able to come out airy and light. However, when you over-stir the batter, the carbon dioxide escapes and the pancakes do not turn out well.
Ensure that your pancake batter is thick enough so that it is able to cook through as well as contain the carbon dioxide bubbles. For maximum bubbling power, I normally allow my batter to rest for about 20-30 minutes before I cook it. Unless I really have to, I also try to avoid preparing this recipe for a group, seeing as how pancakes have to be eaten right off the griddle.
Cooking time (duration): 15 Minutes
Number of servings (yield): 2 People