Old Fashioned Pancakes Recipe
Old Fashioned Pancakes These are delicious classic breakfast that ensures your morning starts with the satisfaction and happiness. Typically, you are intending to have a staple in your morning routine or a more formal pre-weekend brunch; the recipe comes up with airy, soft pancakes that you are assured are to your taste.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon white sugar
- ¼ teaspoon salt (or more to taste)
- 1 ¼ cups milk
- 3 tablespoons butter, melted
- 1 egg
How to Make Old Fashioned Pancakes
Prepare the Dry Ingredients
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Sifting aids in the combination of these components and the consequent light and fluffy nature of your pancakes. Remove the dry ingredients meanwhile you mix the wet ingredients.
Add Wet Ingredients
Form a well in the middle of the dry ingredients. Pour in the milk melted butter along with the stirred-up egg. Gently mix all together until the batter becomes smooth. Critical is not to overmix the batter since it will result in heavy pancakes. One or two lumps would be okay.
Cook the Pancakes
Heat a lightly oiled griddle or pan on medium high heat. When it’s ready, add about ¼ cup of batter per pancake onto the griddle. Toast it until the bubbles appear on the surface and the sides start to get dry, should be 2-3 minutes. Turn the pancakes and cook until the other side is golden brown.
Serve and Enjoy
Repeat the cooking process with the bazillion whatever is left of the batter. Put pancakes that are still warm on the plates with your favorite toppings like butter, syrup or fruits. Moreover, for an extra touch, you can think of a sprinkle of powdered sugar or a dollop of whipped cream if you like.
Can You Freeze Pancakes?
To Freeze Cooked Pancakes:
- Let the pancakes cool down to room temperature.
- Place them in a single layer on a baking sheet.
- Flash freeze till rock solid for a few hours.
- Put them into a freezer-safe bag.
To reheat, warm the pancakes by leaving them in a 350°F (175°C) oven until heated through. Or you can use a toaster or microwave for faster results.
To Freeze Pancake Batter:
- Place the measured portions of the batter into the freezer bags and seal them.
- Double wrap with foil and freeze flat for up to one month.
Before you use the pancake batter, thaw it out in the refrigerator overnight. Be sure to stir it a bit before you spoon it out, if separation has occurred.
Notes
- Consistency of Batter: You can blend a small amount of extra milk if the mixture is very thick. On the other hand, only add a dash more flour if it is overly liquid.
- Pan Temperature: If the pancakes are becoming too brownish too fast, lower the fire by a bit. The skillet should be hot enough to evenly cook the pancakes but not contrasting that for burning them.
Details
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Griddle or Frying Pan
- Cuisine: American
- Diet: Vegetarian
Nutritional Facts
- Calories: Approx. 150 kcal per pancake
- Fat: 8 g
- Carbohydrates: 20 g
- Protein: 3 g
- Sugar: 6 g
- Sodium: 300 mg
FAQ
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can use whole wheat flour, but the pancakes may be denser. You might need to adjust the liquid to get the right batter consistency.
Q: What can I use as a substitute for milk?
A: You can use any plant-based milk (like almond, soy, or oat milk) as a substitute for dairy milk. The taste and texture might vary slightly.
Q: How can I make these pancakes dairy-free?
A: Substitute the milk with a non-dairy milk and use a dairy-free butter alternative.
Q: How can I make the pancakes fluffier?
A: Ensure you’re not overmixing the batter and that your baking powder is fresh. Let the batter rest for a few minutes before cooking for extra fluffiness.
Enjoy these classic Old Fashioned Pancakes for a breakfast that’s both simple and satisfying!