Perfect Pancakes
Fluffy golden pancakes with crisp edges and a soft, airy center — perfect for a classic breakfast stack.
Equipment
Ingredients
Ingredients
all-purpose flour
200 g
milk
300 ml
large egg
1 piece
unsalted butter
30 g
granulated sugar
30 g
baking powder
10 g
salt
3 g
Instructions
Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
Add wet ingredients
Pour in the milk, melted butter, and crack in the egg. Whisk until smooth and lump-free.
Heat the pan
Heat a non-stick pan over medium heat. Lightly grease with butter or oil.
Cook pancakes
Pour 60ml batter per pancake. Cook 2-3 minutes until bubbles form on top, then flip and cook another 1-2 minutes.
Serve hot
Stack pancakes on a plate. Serve immediately with butter, maple syrup, or fresh berries.
Original recipe
Storage
Reheat frozen pancakes directly from freezer in toaster
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.