Perfect Pancakes
Fluffy, golden pancakes with a tender crumb—perfect for a leisurely weekend breakfast.
Equipment
Ingredients
Batter
all-purpose flour
200 g
milk
300 ml
egg
1 piece
sugar
30 g
baking powder
10 g
butter
30 g
salt
3 g
Instructions
Mix dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Add wet ingredients
Pour in the milk, crack in the egg, and add the melted butter. Whisk until the batter is smooth and free of lumps.
Heat the pan
Place a non-stick pan over medium heat and lightly grease with butter or oil.
Cook the pancakes
Pour 60 ml batter per pancake into the hot pan. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden.
Serve hot
Stack pancakes on a plate and serve immediately with your favorite toppings.
Original recipe
Storage
Separate layers with parchment to prevent sticking when freezing
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