Original Pancake Recipe quick and easy to make fluffy pancakes that will stay delicious for days if stored properly. Pancakes are a typical American breakfast treat but have become part of our daily routine because they are tasty and light.
After much research, I found the perfect ideal recipe that you can enrich with maple syrup, chocolate, fruit, jam, and anything else your palate desires.
They prepare quickly in a few minutes; you don’t need big tools. A bowl, a whisk, and a good non-stick pan are enough. The recipe contains little sugar and very little fat, and if you use a good pan, it only needs to be buttered at the beginning.
They are perfect for enriching your breakfasts but are great to enjoy at different times of the day. For lovers of homemade genuine breakfasts, I suggest following other recipes, even without sugar.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 10 pancakes
- Cooking methods: Stovetop
- Cuisine: American
- Energy 67.84 (Kcal)
- Carbohydrates 9.69 (g) of which sugars 2.33 (g)
- Proteins 2.13 (g)
- Fat 2.51 (g) of which saturated 0.82 (g)of which unsaturated 1.57 (g)
- Fibers 0.22 (g)
- Sodium 100.99 (mg)
Indicative values for a portion of 32 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1/2 cup milk
- 3/4 cup all-purpose flour
- 1 tsp cream of tartar (or baking powder)
- 1 pinch salt
- 1/4 tsp baking soda
- 1/2 tsp vinegar
- as needed butter (for greasing the pan)
Tools
No special tools are required for preparing pancakes; a non-stick pan for cooking is very important.
- 1 Bowl
- 1 Electric Whisk Philips
- 1 Crepe Pan
Preparation
The preparation of the pancake batter is quick and easy. You can use an electric whisk or even a hand whisk because there is no need to separate the eggs.
First step, put one egg in a bowl with 1 tbsp of sugar and start mixing. When the egg turns pale, add the vegetable oil, flour, cream of tartar, baking soda, and finally the vinegar. Mix until smooth; it only takes a few minutes.
Next, heat a previously buttered non-stick pan on the stove, pour in a ladle of batter, and wait for bubbles to form on the surface. At this point, you can flip the pancake to brown the other side. Two minutes of cooking per side will suffice.
When the pancake is golden on both sides, you can remove it from the heat and continue cooking the rest of the batter one ladle at a time. At the end of cooking, you will have tall and fluffy pancakes that you can enrich with classic maple syrup or your preferred toppings.
NOTES
I can guarantee you that these original pancake recipes are truly the best I have ever made and they keep very well stored in bags for days, also convenient for children’s school snacks.
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