What could be better than devouring home-made fresh pancakes straight from the pan served with maple syrup or real honey along with banana slices or some hot chocolate sauce? Sounds yummy… doesn’t it?
There was a time when I used to make pancakes almost every other day for my son. Sometimes it’s used to be simple pancakes with honey and banana slices, sometimes with chocolate sauce. Some days when there was no cream in my pantry to prepare the chocolate sauce; I used to substitute cream with milk to prepare the chocolate sauce. So proficient I had become in making pancakes that I started experimenting with it and had later graduated on to even make exquisite variations like pancake sandwiches(https://cookingwithrupa.com/2020/01/12/pancake-sandwich/) and pancake rolls!
I can make pancakes so often and so effortlessly just because I follow a very simple and basic pancake recipe which even a novice can follow and yet derive satisfying results! And that is what I intend to share with you all today.
MAKES- 5-6 PANCAKES
PREPARATION TIME- 15 MIN
COOKING TIME- 30 MIN
- Plain flour- 1 cup
- Buttermilk- 1 cup
- Egg- 1 large
- Powder sugar- 3 tbsp
- Salt- ¼ tsp
- Butter- 5 tbsp, melted
- Vanilla essence- 1 tsp
- Baking powder- 1 tsp
- Baking soda- ½ tsp
Sieve flour, baking powder, baking soda, sugar and salt together.
Beat egg till light and fluffy.
Add flour gradually to the egg.
Add butter milk gradually.
Mix thoroughly. There should be no lump.
Gradually add melted butter and essence. Mix properly to get a smooth dropping consistency.
Keep covered for at least half an hour.
Take a non-stick pan. Warm it on medium-low heat for 5 min.
Pour a ladle full of batter in the middle of the pan and slightly swirl it.
Cook it on medium heat. If the pan is rightly heated, after 2-3 mins bubbles will appear on top of the pancake.
Once the bubbles appear and its set, flip the pancake.
Cook for 2- 3 min and take it out on a plate.
Repeat with remaining batter.
Pancake is ready to be served.
Serve warm with a blob of butter accompanied by either maple syrup or honey and sliced banana or with hot chocolate sauce.
So, this is my soft and ‘melt in the mouth’ pancake recipe.
I do not grease the pan for making pancakes. So, a good non-stick pan is required to get the desired result.
Butter can be replaced by refined oil though it will surely change the taste of the pancakes.
I have tried the same recipe with whole wheat flour too. It’s a healthy version of the recipe but for fluffy and super soft pancakes, plain flour is a better option. You can even opt for flour and whole wheat flour in 1: 1 proportion. Many a time, I opt for this option to avoid using too much plain flour!
If you do not have buttermilk, take lukewarm milk and add 1 tbsp of vinegar. Let it sit for 5 min. It’s ready to be used.
Regulate the temperature of the pan to get the best result. Too hot a pan will burn the pancakes and if the pan is not warm enough you will not get the fluffy pancakes.
This is the simplest and basic pancake recipe which is easy to follow and yields great results.