The Best Classic Homemade Pancake
The best classic homemade pancake is always an old fashioned one which has a rich flavor and a light, tender and moist texture.
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
Other variations:
- 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.