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Best Quick Pancakes
Recipe Summary
Yield: Makes nine 4-inch pancakes
Ingredients
Ingredient Checklist
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Cook's Notes
This recipe can be doubled. To test for the right texture cut into the pancake with a fork; it should spring right back. For fruit pancakes, place fruit on top of the batter right after it’s poured onto griddle. This will distribute the fruit evenly.
Gallery
Best Quick Pancakes
Recipe Summary
Yield: Makes nine 4-inch pancakes
Gallery
Best Quick Pancakes
Best Quick Pancakes
Best Quick Pancakes
Recipe Summary
Yield: Makes nine 4-inch pancakes
Recipe Summary
Yield: Makes nine 4-inch pancakes
Yield: Makes nine 4-inch pancakes
Makes nine 4-inch pancakes
Ingredients
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 1 cup milk
- 2 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Directions
Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.
Cook's Notes
This recipe can be doubled. To test for the right texture cut into the pancake with a fork; it should spring right back. For fruit pancakes, place fruit on top of the batter right after it’s poured onto griddle. This will distribute the fruit evenly.
Cook’s Notes
This recipe can be doubled. To test for the right texture cut into the pancake with a fork; it should spring right back. For fruit pancakes, place fruit on top of the batter right after it’s poured onto griddle. This will distribute the fruit evenly.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Best Quick Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Best Quick Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
