Instructables

Homemade pancakes

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Step 1: What you need

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Ingredients 
  • 2 eggs
  • 2 1/2 cups milk (sour or butter is better)
  • 1 tsp soda (baking)
  • 2 1/2 cups flour (i usually add another 1/2 cup or so to thicken it)
  • 2 tsp sugar
  • 4 Tbsp oil
  • 2 tsp baking powder
  • 1 tsp salt

Step 2: Beat eggs

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just what the title says, beat the eggs well.

Step 3: Add the rest

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Add the milk and soda, mix; then beat in the rest of the ingredients. Mix well until there are no clumps left. It should look like what you see in the second pic.  

Step 4: Cook 'em

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Pour the batter into something you can easily pour out of. Or you could use a handled measuring cup and just scoop it onto the pan. I use those cups you see me pouring it into in the pics.

Heat the pan to hot (you want it hot before you start cooking at all). When they are at the right temp you should be able to flick some water on, and the water will skitter around in little bubbles. Whenthe pan is hot butter it and start cooking.

Pour the batter onto the pan into 3-4" circles. Let them cook until bubbles start showing on the top side, as soon as it's nice and bubbled, flip it. You should have a nicely browned side if you timed it right (it takes a little practice to get the perfect looking ones, but as long as they arent black, they're fine). Cook on this side until browned. Pile on plate and serve as soon as you have 8-10 done (hotter and fresher is much better)


The last pic shows the bubbles right before it's ready to flip. It's better when there are more bubbles)  

Step 5: Enjoy!

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when cooking you can scatter on some berries, choc chips, or other things for more tasty fun. Even without added things they are great, just serve them with some other breakfast stuff (eggs and sausage, or bacon, etc...). They are best with REAL maple syrup, not that sugar water dyed brown.

EricHi2 months ago

They do look good - light and fluffy - when's breakfast!

David_huai2 years ago
Firstly, split the pancake into two layers..
Secondly, brush on some pepper sauce.
Thirdly, put some bacons and some vegatables.
Finally, Open your mouth and enjoy it.
David_huai2 years ago
Sorry, actually I mean flavor.
David_huai2 years ago
Western food is really tasty and healthy. I am thinking about how to mixture the favors of both western food and chinese food. Frankly, I like pepper very much.
David.
China
Any idea how to make this recipe so the pancakes are lighter? I tried some Aunt Jemima pancake mix, and it's so light and fluffy!
No idea, sorry, I never make it from a mix, so I don't have a way to compare. And I'm not really a cooking expert, I just follow the recipes, then try to modify them without ruining them.
Well I did try your recipe and loved it ;-) I just then also love the lighter mix stuff too. Would like to get it somewhere closer to the lighter side.
I guess I'll be the first to say I actually tried this recipe!

I just made these this morning and hoped they would be good. I made it exactly to the recipe but only thickened the mix with an additional 1/4 cup of flour. I also curdled the milk after bringing it to room temp and adding 3 tbsp of distilled white vinegar. They browned up beautifully and tasted better than any pancakes I've made to date, most have been premixed stuff from the store.

Thanks so much for the recipe, you've made me a hero at home ;-)
Did you used the curdled milk instead of the sour milk?
I used regular 1% milk and "curdled" it with the vinegar.

They tasted great, but I would like the pancakes a little lighter and fluffier though. I'm not sure how to do that.
matits3 years ago
Is that a salad dressing shaker you are using to pour the pancakes onto the griddle? It looks like a "Secret Valley" Ranch dressing shaker.....hmmmm?
chabias3 years ago
Those look delicious!!! Will definitely try your recipe. Thanks for sharing!
dudaott3 years ago
Hi everyone!

Can someone tell me the difference between baking soda and baking powder? We call the baking soda "chemical yeast" - free translation... So, I can´t tell the difference between them... The other kind of yeast we use here - Brazil - is the natural "wet" one and the natural dried.

Best Regards

Dudaott
Olá - baking soda = bicarbonato baking powder = fermento "Royal" yeast = fermento biológico
Hope that helps
Abraço
Look for this on the label: Bicarbonato de Sodio---------- That is what we call Baking Soda... Normally it's sold in a rectangle card board box that opens on the side and does not need to be sealed air tight..

Half teaspoon mixed in half a cup of fresh water and drank is used by my family for heart burn, or acid reflux..

A past made of this mixed with salt is used to brush teeth.

Half cut tossed in a bath tub removes body odor. It's also good for cleaning pots and pans.

Polvo Para Hornea---------------- Is what we call Baking Powder... It's
mixed with dough to make foods light
and fluffy. Normally it's sold in round cans
with tight fitting lids. Exposure to air can make
it stop working correctly..

Half teaspoon placed on the tip of the tongue followed by half a cup of fresh water and it's used by my family for treating gas pains and loose bowels
tabi dudaott3 years ago
BAKING SODA = Sodium Bicarbonate (you can get it at the pharmacy)
BAKING POWSER = usually Royal or something like that, it has bicarbonate and other stuff it is NOT the same a YEAST...
Yeast is alive and works either wet or dry (powder)
tabi tabi3 years ago
OOPS powDer... sorry fingermistake
manjar dudaott3 years ago
Baking powder contains an acid and a base, which release gas when mixed together (usually also requires some heat to be added), thereby leavening the product. Baking soda is just a base, so it requires some acidity in the other ingredients to create gas. Too much of either can create a bitter or soapy flavor in the final product.

Yeast are organisms that consume carbohydrates in the batter/dough and release carbon dioxide as part of a biological process. The downside is that this takes much longer than using the above-mentioned chemicals, but it does add flavor.
dudaott manjar3 years ago
Dear manjar!

I am aware of the MO of eachj one, but many thanks for the explanation. This will be really good to everyone that don't know how they work.

Just to add: the yeast does tastes good, but using too much of it can - and will - leave a bitter taste in the dough...

Many thanks and Best Regards

Dudaott
IIRC, baking soda requires an acidic batter to complete the leavening process,i.e. releasing gas, while cooking.

Baking powder is baking soda with additives so that even if a batter has a neutral pH or even slightly base it will release gas when cooked
Dear jwelch1103

Many thanks for the reply! Now I know that we use baking powder down here, and baking soda is known as bicarbonate of soda - the original and real deal!

Again, thank you for the enlightenment !!

Best Regards

Dudaott
EmilinIowa3 years ago
For a bit of variety and texture, reduce the flour a bit, and ad Oatmeal . We use the quick Oats. Adjust the liquids to keep it about the same consistancy or viscosity.
I could eat pancakes nearly everyday. . .
jpetty3 years ago
Add a teaspoon of Vanilla Extract to the batter mix. Add some great depth to the taste of the pancakes.
theshouka3 years ago
To sour the milk, I add 2 tablespoons of vinegar to about 3/4 -1 cup of milk!

It curdles/sours right away and makes the pancakes fluffy... it's so awesome and delicious!
manjar3 years ago
In addition to the effect on the flavor, sugar in the mix improves browning.
ImOnlyHuman3 years ago
The sugar helps to crisp up the edges while cooking.

I would make two changes to the above recipe:

1. use a multigrain flour - Bob's Red Mill is my preference.
2. add some pre-cooked cream of wheat for a nice, moist pancake.
OK, maybe 3 changes...
3. Supplement the milk or buttermilk with 4-6 ozs. of yogurt, for creaminess and flavor.
dscotthep3 years ago
Is the sugar really necessary since the pancakes will (presumably) be slathered in syrup?
Yes - sugar helps the pancakes brown correctly, which is important for the proper texture. :)
oldanvilyoungsmith (author)  dscotthep3 years ago
Sorry I forgot to mention that I typically replace it with honey. I'm not sure if it's necessary or not, never tried it. Try it and let us know.

Oldanvil
EightySixed3 years ago
I find the sugar to be optional, though I usually go for it. Yes, it's usually "slathered" in syrup, but the more sugar I add to the mix, the less syrup I end up needing, so the relative amount of sugar is usually around the same. If you don't want to add any, your pancakes will be just fine. I still enjoy being able to pick them up with my hands occasionally and eat them without any syrup though, so I always add a bit of sugar to mine. :)
joeslops3 years ago
yeah, I don't put sugar in the mix either.
Those are good looking pancakes. Never thought to put sugar in the batter.
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