Traditional Pancakes – All American basic fluffy breakfast pancake recipe from scratch. Make weekend breakfast / brunch special. With step by step pictures.
My first pancake was out of a box and I loved it. I used to make pancakes out of boxed mixes during my initial years in the USA for our weekend breakfast. I really loved it all. But now, I make it from scratch. Its so easy to make and its a great way to get your kids into the kitchen. Let them whisk for you. Let them cook with you. Lets make a rocking Sunday morning breakfast party. Just one thing before that. If I call you darling, will you call me pancakes?
In a small bowl, strain the lemon juice. Combine the milk and lemon juice and set aside for 5 minutes to thicken. The milk will curdle. Its ok.
Add the egg, stirring it gently to break the yolk. Set aside.
Meanwhile, in a medium bowl, combine the flour (maida), sugar, baking powder, baking soda, and salt, and gently whisk for 10 seconds to combine. Make sure its combined well. Let your little hands measure things for you. Set aside.
Gently fold the liquid ingredients into the flour mixture. Rest the batter for 5 minutes.
Let The Batter Rest for a few minutes (5-10 minutes) after you’ve mixed it. This gives the gluten a chance to develop, and your pancakes will rise even more while cooking.
Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat.
A ¼-Cup Measure of batter should yield a pretty consistent 4-inch pancake. I use an old ladle for easy portioning and to keep it nice and round. You can use an ice-cream scoop too for even portioning.
In General, pancakes are ready to flip when bubbles appear across the top surface. Wait for the bubbles to appear. Do not rush.
Flip when bubbles appear. Flip only Once.
Cook for another minute, then remove the pancakes and serve.
Top with butter and maple syrup, as desired. “I don’t have to tell you I love you. I fed you pancakes.”
- 1 cup whole milk
- 2-3 tablespoon Fresh lemon juice
- 1 Egg
- 1 cup All-purpose flour (Maida)
- 3 tablespoons Sugar
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- pinch of Salt
- 1 tablespoon Butter or vegetable oil
- In a small bowl, combine the milk and lemon juice and set aside for 5 minutes to thicken. Add the egg, stirring it gently to break the yolk.
- Meanwhile, in a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, and gently whisk for 10 seconds to combine. Set aside.
- Gently fold the liquid ingredients into the flour mixture. Rest the batter for 5 minutes.
- Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat.
- Using a ¼ cup measure, drop pancake batter into the pan. Flip when bubbles appear.
- Cook for another minute, then remove the pancakes and serve. Top with butter and maple syrup, as desired.
Wow yummy my children just loved it.
Hi Kannama: Thank you for this recipe- have you tried making this with whole wheat flour? I would love to see if you have tried or suggest any modifications?
I havent tried this recipe with WWF. WIll post a WWF recipe soon!