Ye In
Culinary Explorer
Hello all! In search of a fast and flavorful breakfast option? I have a simple pancake recipe that is ideal for hectic mornings, so you're all set. Let's create some tasty treats together! ![Pancakes :pancakes: 🥞](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f95e.png)
![Pancakes :pancakes: 🥞](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f95e.png)
INGREDIENTS
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/3 cups whole or 2% milk
- 2 large eggs
- 2 tablespoons vegetable oil or melted unsalted butter, plus more for cooking
- Powdered sugar or maple syrup, for serving
EQUIPMENT
- Measuring cups and spoons
- Large mixing bowl
- Large cast iron or nonstick frying pan
- Spatula
- Whisk
INSTRUCTIONS
- Combine the dry ingredients in a large bowl. Place 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
- Add the wet ingredients. Add 1 1/3 cups whole or 2% milk, 2 large eggs, and 2 tablespoons vegetable oil or melted unsalted butter. Whisk until almost smooth, a few small lumps are fine. Set the batter aside for 10 minutes.
- Heat a pan. Heat a large (12-inch) cast iron or nonstick skillet over medium heat a few minutes before the batter is ready.
- Fry 3 pancakes for 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan, cooking 3 at a time. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Reduce the heat as needed if the pancakes are browning too quickly.
- Flip and cook for another 2 to 3 minutes. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a 200ºF oven or plate. Repeat using more oil and cooking the remaining batter. Serve with powdered sugar or maple syrup.
RECIPE NOTES
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.