How to Make Pancakes from Scratch | Perfect Pancake Recipe See more on: Total Survival
Want to know how to make pancakes from scratch? If you want to stop making pancakes from the box, then this is the breakfast recipe for you. Cooks of all experience levels can make these pancakes taste delicious. Read through the tips on how to make the best pancakes, and then continue scrolling for the perfect pancake recipe!
6 Tips On How to Make Pancakes From Scratch
Like pancakes? You’re going to love them once you read these tips and tricks from pancake expert Therese Heckenkamp. They’ll transform you into an expert chef on how to make pancakes from scratch! Learn all about ingredients, mixing, cooking, flipping, presentation, storing, reheating and more!
1. Flour
Fresh flour makes a difference in pancake flavor and texture, and the simpler the recipe, the more vital high-quality ingredients are. So buy flour from a health food store, local mill, or natural foods section of the grocery store. Try using cake flour for super light, fluffy pancakes.
2. Griddle
Test if the griddle is hot enough by sprinkling a few drops of water on it. If the drops dance and sizzle, it’s ready. If your pancakes are browning on the bottom before bubbles appear on top, the griddle is too hot; whereas if the tops become dry before the bottoms are golden brown, the griddle is not hot enough.
3. Batter
Do not over-mix pancake batter because this overdevelops the gluten, resulting in rubbery pancakes. Over-mixing also bursts the batter air bubbles, which are important for light pancakes. Pancake batter that is too runny equals thin, flat pancakes. Pancake batter that is too thick means it won’t spread, and this results in thick pancakes with doughy centers.
4. Pouring Pancakes
A ladle works for pouring pancake batter, but if you use one, realize that the higher you hold it, the more you risk breaking the air bubbles in the batter. Therefore, hold the ladle near the surface of the griddle.
5/ Spatula Use
Resist the urge to move pancakes while the first side is cooking, as this will break the seal between the pancake and cooking surface, meaning the pancake will not cook as evenly. Similarly, turn pancakes only once. The second side never cooks as evenly as the first, and takes only about half the time to cook as the first.
6. Leftover Pancakes and Reheating
Want to learn how to make pancakes from scratch taste just as good leftover? Freeze leftover pancakes in airtight plastic bags. Reheat pancakes in a toaster, toaster oven or regular oven at 350 degrees for 5 to 10 minutes. If using the oven, first place the pancakes in a single layer on a foil-lined baking sheet.
Make Pancakes From Scratch With This Easy Recipe
These pancakes are sure to be a family favorite for breakfast, and this easy pancake recipe is so quick to make you can even get away with making homemade pancakes on weekdays. The batter can be pre-made and keeps well in the fridge. Simply whisk it up a little when you take it out, and perhaps add a touch more milk if you feel that it needs it. Then it’s ready to go.
Makes 6 servings for a hungry family.
Supplies:
- Large mixing bowl
- Small pan for melting butter Measuring cups
- Whisk
- Griddle
Ingredients:
- 1 1/2 cups all purpose flour 3 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 1 1/4 cups milk (you may need to add a touch more if you keep it overnight in the fridge, just to bring it to the right consistency)
- 3 tbsp melted butter
Step One:
Sift the flour and baking powder – don’t skip this step, it’s important for nice fluffy pancakes.
Step Two:
Make a well in the middle of the flour, and crack an egg into it.
Step Three:
Melt the butter in the pan, but don’t let it bubble or burn.
Step Four:
Add the milk and the vanilla extract to the melted butter and stir to combine.
Step Five:
Whisk the milk and butter mixture into the egg, scooping flour from the outside gradually as you go. You should have a *just* pourable batter.
Step Six:
Heat a skillet or cast iron pan, and add a tablespoon of butter or olive oil. If you are using a regular Teflon non stick pan, be sparing with your butter/oil. When it is almost smoking hot, pour in approximately 1/4 cup of the batter and coax into a round shape. Don’t beat yourself up if it’s not perfectly round because that’s the beauty of homemade!
Step Seven:
When the pancake is lightly browned underneath and the top side has set slightly (look for bubbles), then use a spatula to gently flip it.
Step Eight:
Serve stacked with your favorite toppings! In our house, we love homemade apple butter spread on each pancake before it’s stacked and then topped with fruit. When local honey is in season, they are delicious with honey and steamed apples.
That’s all, fellow homesteaders! Did you enjoy our homemade pancake recipe? Let us know in the comments section below what troubles you had or what you did differently when you learned how to make pancakes from scratch.
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Bio: Katy Light has a 44 acre homestead in North GA, where she raises goats, rabbits, sheep and chickens. She is passionate about self-sufficiency, natural ways to live, and fiber. Find her blog at http://ift.tt/1nwLc4t. She can be reached at katy@poppycreekfarm.com.
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