Pancakes are a weekend treat in our house. The grandchildren (and indeed, some adult “children”, ahem, Lauren) prefer them with chocolate chips. The rest of us like them plain or with fruit added. This is the basic recipe. After many years of throwing ingredients together and adjusting by feel, I have finally recorded the proportions!
A light, fluffy pancake.
- 30 g or 2 tbsp butter, melted
- 500 ml or 2 c milk
- 2 large eggs, beaten
- 240 g or 2 c all-purpose flour
- 27 g or 2 tbsp sugar
- 27 g or 2 tbsp baking powder
- Optional: about 2 c of fruit (eg. blueberries, cranberries, raspberries) as desired. Add these to the batter. Chocolate chips should be sprinkled on after plain pancakes are cooked.
- Preheat the griddle on the stovetop to medium-high heat, then lower to medium as you’re cooking the pancakes. If using an electric griddle, preheat it to 375º and then lower the temperature to 360º as you’re cooking the pancakes.
- In a medium-sized mixing bowl, melt the butter in the microwave. Whisk in the milk, then add the eggs, whisking thoroughly.
- In a large mixing bowl, combine the flour, sugar and baking powder.
- Add the wet ingredients to the dry, stirring thoroughly. Some small lumps are fine. Add the fruit if using.
- Using a ladle, pour sufficient batter to form as many 4″ pancakes as the griddle will hold without crowding. When bubbles start to break on the surface of the pancakes and they look a bit dry around the edges, flip the pancakes and cook the other side. Adjust the griddle heat as necessary.
- Griddle heat: This is the thing to watch when making pancakes. Too hot and the pancakes burn without being thoroughly cooked in the middle. Too cold and the pancakes are flat and tough.