Perfect Pancakes

Mar 28, 2006 by afoodyear | 1 Comments| Share it:   



5 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

Filed Under


1 egg, separated
(not pictured) 2 tablespoons + 2 more tablespoons butter
(not pictured) about 1/2 cup milk

Dry ingredients listed in step 1

Step 1

1 cup all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1/2 teaspoon salt Sift ingredients together into a bowl or combine well with a fork to remove any lumps.


Step 2

Whip egg white with a whisk until fluffy. Stiff peaks are not necessary, but whipping the egg is a crucial step to adding air to the batter.


Step 3

Combine butter and egg yolk in a separate bowl and fold in the egg white.


Step 4

Add the butter and egg to the dry ingredients.


Step 5

Gradually stir in the wet to dry, adding milk as necessary to form a smooth batter the consistency of runny porridge.


Step 6

Heat remaining butter in a hot skillet over medium heat until sizzling.


Step 7

A standard ladle is approximately how much batter you need for a perfect pancake.


Step 8

Dump a ladle full of batter into the center of the skillet. It should sizzle lightly. When small bubbles form in the center and the edges start to brown, it's ready to flip.


Step 9

Turn the pancake over with a spatula to cook the other side. The first pancake absorbs a lot of the butter, as pictured. You could simply use less butter, but I like to have the butter-infused pancake rather than adding butter later.


Step 10

Transfer the pancake to a plate and cover with tinfoil. Repeat until the remaining batter is gone. This recipe makes about 4-6 pancakes, depending on the size.

Now that you have learned how to make perfect pancakes, please be sure to view these other pancakes recipes. Also, you will love these American recipes.


Additional Recipes

Rate It!

Have you made this recipe? If so, please rate it.


Final Step: Share It!

Love this recipe? Why don't you share it with others or post a comment. Choose which one below.

1 Comment


Jul 20, 2011

This was really good. Ate it without syrup and it was still good, although I put some unsweetened chocolate chips.

Page 1 of 1 comment pages

Comment On This Recipe

  Remember my personal information

  Notify me of follow-up comments?

Submit the word you see below*