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Why, hello there! You've arrived at the perfect time, I was just about to make a batch of my favourite fluffy pancakes! In this lesson, I'll teach you exactly how I make them so that you can make your own.
The best part of this recipe is how simple the recipe is! A close second is that these pancakes are the best that I've ever personally eaten, but I'll leave that judgment up to you once you've finished making these.
The best part of this recipe is how simple the recipe is! A close second is that these pancakes are the best that I've ever personally eaten, but I'll leave that judgment up to you once you've finished making these.
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Signing UpStep 1Equipment & Ingredients
The most important thing that you need to know before starting any cooking adventure is the equipment and ingredients that you will need.
Ingredients:
2 cups White Flour
2 tbsp. Sugar
4 tsp. Baking Powder
1 tsp. Salt
2 Eggs
2 tbsp. melted butter (can substitute with oil, I personally use vegetable oil here)
2 cups Milk
Equipment:
Electric Mixer with whisk attachment (Not strictly required, but it'll make everything a lot easier)
Griddle (For cooking the pancakes on)
Measuring Spoons (Tablespoon and teaspoon)
1 cup dry measuring cup (For measuring larger amounts of ingredients)
2 cup liquid measuring cup (For measuring and mixing wet ingredients)
1/4 - 1/3 cup dry measuring cup (Works well for measuring batter onto the griddle)
Whisk (You really only need this if you aren't using an electric mixer, but it's a useful thing to have around anyway.)
Spatula (For flipping the pancakes)
Ingredients:
2 cups White Flour
2 tbsp. Sugar
4 tsp. Baking Powder
1 tsp. Salt
2 Eggs
2 tbsp. melted butter (can substitute with oil, I personally use vegetable oil here)
2 cups Milk
Equipment:
Electric Mixer with whisk attachment (Not strictly required, but it'll make everything a lot easier)
Griddle (For cooking the pancakes on)
Measuring Spoons (Tablespoon and teaspoon)
1 cup dry measuring cup (For measuring larger amounts of ingredients)
2 cup liquid measuring cup (For measuring and mixing wet ingredients)
1/4 - 1/3 cup dry measuring cup (Works well for measuring batter onto the griddle)
Whisk (You really only need this if you aren't using an electric mixer, but it's a useful thing to have around anyway.)
Spatula (For flipping the pancakes)
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(actually l'll give u 5*)
If you've already put in 200 ml, than you will need 300ml more flour to make the full 2 cups (500 ml)
btw,.i made it and it was great!...way better than the ones i buy at the supermarket....
and oh,when i added all the wet and dry stuff together and mixed,it formed little clumps on the surface......they look like oats...the clumps are mushy on the outside but still powder(flour) inside...i kno it's not suppose to happen....so how do i avoid getting stuff like that
Really the only way to prevent those little clumps is to keep mixing the batter. If you're using an electric mixer you usually won't have a problem, but if you don't have one, make sure you do a really good job of mixing by hand.
There are two main reasons for this. The first is speed - Yeast takes much longer to rise, and actually has to be left to sit for a while before baking in order to rise up to its full height, whereas Baking Powder simply rises as soon as it interacts with the rest of the ingredients.
The second is the "weight" of the final product. Yeast makes for a much heavier/doughier result, not something that you want in a pancake, but definitely what you want for a loaf of bread.
Hope this answers the question :)