Lets bring the most popular & favorite brunch item to your home kitchen: pancake. The best classic homemade pancake is always an old fashioned one which has a rich flavor and a light, moist texture.
Pancake always reminds me of a good old time I had in college. Back in the day, IHOP was my best friend and favorite place in town. Why? Where else could I find pancakes at any hour of the day?
As an all-nighter, I frequently wanted my pancake at midnight and sometimes French toast. Well, thank you, IHOP for keeping up with my unusual craving. My habit was fading over time and IHOP somehow was on the back of my restaurant references book.
Pancakes, together with waffles, are usually seen on restaurants' breakfast and brunch menus due to their versatile tastes.
But in this quarantine period (thank you, Covid-19, I know you're not going any time soon), enjoying brunch at your favorite restaurant might be impossible.
So how about making them at home for the entire family? I happen to have the best classic pancake recipe to share with you. So stick around and keep reading.
What to serve with pancake?
Pancake is an excuse for eating butter and maple syrup together. It is usually served with plain or flavored butter, fruit compote, or chocolate sauce. The good thing about pancakes is there is no limit to pairing food. Just go with your instinct.
Another option for a brunch pancake pairing is this non-alcoholic super easy cranberry spritzer. It is so easy to make and promises to go well with these delicious pancakes.
Procedure for making the best classic homemade pancake
- Make the batter and let it rest for a few hours or overnight to obtain such light and moist texture.
- Heat a flat griddle or large sauté non-stick pan over medium heat with clarified butter.
- Ever wonder why restaurant pancakes always taste better than homemade ones? The secret lies between a flat hot griddle pancake and a regular sauté pan. Getting the right equipment will bring your pancake-making skill to the next level.
- However, if a griddle is not an option and sauté pan is all you have, make sure it's a non-stick one.
- Put the pancake batter onto the hot griddle using a portion scoop, spoon or plastic squeeze bottle.
- Squeeze bottle is your best friend in the kitchen. Want to cook like a chef? Get yourself plenty of squeeze bottles. They are not only suitable for pancake batter but also BBQ sauce, dressing sauce, or even dipping sauce.
- Drop the batter apart so no two pancakes will touch each other after the batter spreads.
- Cook until bubbles appear on the surface and the bottom of the cake is golden brown.
- Flip the pancake and cook the second side until it is set and golden brown.
- Avoid flipping the pancake more than once, as this action could cause it to deflate and lose the fluffy texture you always want.
Pancake variations
There are plenty of variations that come with this pancake recipe. One simple and easy recipe can transform into many different delicious ones:
- Buttermilk pancake - Replace the milk with the same amount of buttermilk then you have another classic, old-fashioned style pancake.
- Berry pancake - Add fresh or frozen berries into the batter, then you have a fruit-style pancake. Any berry you want.
- Apple-pecan pancake - Fold chopped cooked apples, chopped pecans, and cinnamon, then you have a classic savory pancake.
And if pancake and its variations are not enough for your Sunday homemade brunch, how about going for some sister-recipe: Vietnamese-style hot dogs? Trust me; they are not those hot dogs you're thinking of or familiar with.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
The Best Classic Homemade Pancake
Equipment
- Flat griddle or large saute non-stick pan
- Off set spatula for flipping pancake
- Ladle or plastic squeeze bottle
Ingredients
- 1.5 c AP Flour
- 1 tbsp baking powder
- 2 tbsp sugar
- ½ tsp salt
- 1.5 c milk
- 1 egg
- 3 tbsp unsalted butter clarified
To serve with
- unsalted butter
- maple syrup
- fresh fruit
- ice cream
Instructions
- In a mixing bowl, sift flour and baking powder and mix together with salt and sugar
- Combine milk, clarified butter, egg and add them to dry ingredients above. Mix just until the ingredients are combines
- Let the batter rest for at least 3 hours or over night
- When the batter is ready. Heat the griddle or non-stick saute pan on medium high heat. Coat it lightly with unsalted butter.
- Drop the batter by using ladle or plastic squeeze bottle
- When bubbles appear on the pancake's surface and the bottom turns golden browned, flip the pancake and continue to cook the other side.
- Avoid flipping pancake more than once to prevent it from deflate.
- Serve pancake warm with your choice of sides.
Notes
- Buttermilk pancake - Replace the milk with the same amount of buttermilk then you have another classic, old-fashioned style pancake.
- Berry pancake - Add fresh or frozen berry into the batter then you have fruit style pancake. Any berry you want.
- Apple-pecan pancake - Fold chopped cooked apples, chopped pecans and cinnamon then you have classic savory pancake.
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