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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.

Step 1: Equipment & 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)

Step 2: Mixing the Dry Ingredients

The first step is to measure the dry ingredients into the mixer bowl if you're using an electric mixer, or into a large mixing bowl if you aren't. This means measuring out the flour, sugar, baking powder and salt and putting them in the bowl. Stir them around a bit if you'd like, but DON'T start the mixer yet (all you'll do is blow the flour into the air, and it tends to make everything around it very white.

A note on accuracy: As with all cooking, accuracy isn't the most important thing, and this recipe is fairly hard to mess up. Be as accurate as possible, but it doesn't have to be 100% accurate, and don't panic if you accidentally spill a little bit extra of something into the bowl, chances are it'll still work out just fine.

Step 3: Mixing the Wet Ingredients

This is a good example of the accuracy I was talking about in the last step. The way I do this ends up with a bit less milk than the recipe calls for, but I find that it turns out better, with slightly thicker batter.

First, crack two eggs into your two cup liquid measuring cup. Add the two tablespoons of oil (or melted butter, whichever one you're using) to the measuring cup, and then fill it to the two cup mark with milk.

NOTE: If you don't have a two cup measuring cup, you can put the eggs and oil straight into the mixing bowl, but use around 1 3/4 cups of milk instead of the full 2.

Pour the liquid into the mixing bowl, then proceed to the next step!

Step 4: Putting It All Together

Assuming that you now have the dry and liquid ingredients in your mixing bowl, we can now mix all the ingredients together!

Your bowl might be fairly full now, depending on the size of it, so be extra careful when beginning to mix. Start out slowly so that none of the pancake-y goodness sloshes out of the bowl, and gradually increase speed. Your goal is to get all the ingredients nicely blended together so that there are no lumps of flour or anything else left in the finished pancakes.

NOTE: While you want to make sure everything is well mixed, take care not to over mix. Over mixing flour causes gluten to form, which will make your pancakes chewy, not soft and fluffy as pancakes should be.

Step 5: Preparing to Cook

Once the ingredients are all blended (but not over-mixed), set aside the bowl of pancake batter for a moment, and prepare your cooking space. In the center of it all should be your griddle. Have your 1/3 or 1/4 cup measuring cup for pouring handy, as well as your spatula. Make sure you also have room for your bowl of pancake batter.

Get your griddle hot, however yours happens to work. Mine is electric, but some people prefer stovetop types. A frying pan can also do the trick, although you won't be able to do as many at a time. As it's warming up, put a little bit of melted butter or oil (whatever you used in the batter) onto the pan and slide it around a bit so that it lightly covers the whole griddle. Once the griddle is hot, we can begin to cook!

NOTE: How do you tell if the pan is hot? Get a little bit of water on the tips of your fingers and flick the drops onto the pan. They drops will immediately boil and steam away. If they don't, it's not quite ready.

Step 6: Cooking the Pancakes

Finally, the moment we've all been waiting for, we get to cook the pancakes!

Working fairly quickly but carefully, pour between 1/4 and 1/3 of batter onto the pan around 4 times, depending on the size. You don't want them much bigger than that, as they'll be harder to cook and flip.

This is the slightly tricky part, but with practice, you'll get it. The secret to making awesome pancakes is to only flip them once, so you have to make sure they're ready before you flip them. You'll know because the tops will begin to bubble (see the attached picture). Slide the spatula under the pancake and flip it over, trying not to land it on top of any other pancakes.

It's trickier to know when they're completely done, it's more intuition that you'll gain with time. It'll take approximately half to three-quarters of the time the first side did, but that's only approximate. You'll get a feel for it as you go along. If you need to, make a little cut in the center of the pancake with your spatula, and press down with the flat side. If batter comes out, it's not done. If none comes out, it's done.

NOTE: Instructables user karossii suggests that watching for the bubbles isn't necessarily the best way to tell if they're ready to flip, as this could cause under- or over-done pancakes if your cooking temperature is wrong. A better method is to watch the edge of the pancakes. "When they solidify (get cooked) and pull away from the cooking surface slightly, they are ready. If you like your pancakes darker, wait until the done-ness creeps all the way up the side and the entire edge of the pancake, top to bottom, is firm."

Step 7: Serving the Pancakes

My griddle has a warming basket on the side for keeping pancakes warm, but if possible, I'd recommend not using it as the pancakes in it tend to get soggy. Serve them immediately if you can. I like to do four at a time, because it tends to be a good number to serve in a stack.

There are many options for serving these. My personal favorite is with butter/margarine and syrup, but you can use pretty much any combination of the following:

  • Fresh/Frozen berries (Strawberries, Raspberries, Blueberries... the possibilities are endless!)
  • Fruit Sauce or Jam
  • Powdered Sugar (Sift a little bit onto the top of the stack)
  • Ice Cream (Dessert? I think so!)

And pretty much anything else you can think of!

Step 8: Modifications

This is an extremely versatile recipe, and while it's great on it's own, you can add quite a few other things to it to enhance the experience.

  • Chocolate Chip Pancakes - Add 1 cup of semi-sweet chocolate chips to the batter once the other ingredients are blended together. Or if you just want to make a few, sprinkle some chocolate chips onto the top before you flip.
  • Blueberry Pancakes - Again, either add 1 cup of frozen blueberries to the batter, or sprinkle a few onto the top before flipping.
  • Apple Pancakes - Add 1 tsp of cinnamon with the other dry ingredients. Add 1 cup of fresh apple sliced into small-ish pieces once the other ingredients are blended together.
  • Whole Wheat Pancakes - Substitute half of the flour with 1 cup of whole wheat flour. Increase the amount of baking powder slightly, as whole wheat flour is heavier and won't rise as readily.

Again, the possibilities are endless, comment if you try something else that turns out well! Just keep in mind that if you add anything to the batter, it'll take a little extra time to cook around the chunks.
If you want to make super-fluffy pancakes and don't have any buttermilk on hand you can stir a tablespoon of lemon juice into your wet ingredients for any pancake recipe. The acid in the lemon juice does the same thing as the buttermilk, which is react with the baking powder, creating more levening. This also works with biscuits, dumplings, etc. You can use lemon juice for sweet applications and vinegar for savory applications. It turns regular Bisquick pancakes into slap-yer-mama pancakes, and everyone will think you are a master chef. Also, do not over-stir your batter, just mix till the ingredients come together. You DO want the &quot;clumps&quot; that 555 mentioned. After you barely mix the ingredients together, let the batter stand for 5 minutes before beginning to cook the pancakes. This will give you an active batter with lots of lift. If you over-mix the batter you will get pancakes with the consistency of cardboard, which are none-too-yummy, but make great frisbees.<br><br>
thanks! my brother ate the last of everything around here, so you can see why i'm looking at this instructable.
Hey man thanks ! ur best i just got an awesome breakfast and i pleased my home-folks too :) :
jsut made these pancakes and fell in love!!!!!!!! my girlfriends gunna love em! thanks! &lt;3
Thay look good... but have you tried MY pancakes? I'll give u 4.5*<br><br>(actually l'll give u 5*)
wow thoes where amazing but they where a little salty
oh...btw how do you measure cups..i'm from singpore and we dont use &quot;cups&quot;in recipes....we go by weight..so...yeah....and i added the dry stuff together already-.-....i used liquid measuring cups i put 2(100ml) cups....so how much more flor should i put in.....or is enough?<br />
I'm not sure of the weight of the ingredients, I don't actually own a kitchen scale.&nbsp; You will need more flour than that, as one metric cup is equal to 250 ml.&nbsp; Using liquid measuring cups should work just fine, if that's all you have available.<br /> <br /> If you've already put in 200 ml, than you will need 300ml more flour to make the full 2 cups (500 ml)<br />
oh...abit too late bud it's ok....haha..<br /> <br /> btw,.i made it and it was great!...way better than the ones i buy at the supermarket....<br /> <br /> 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<br />
I'm glad to hear it worked out for you!<br /> <br /> Really the only way to prevent those little clumps is to keep mixing the batter.&nbsp; 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.<br />
hey...no disrespect by the way i'm gonna phrase this but.......u ogt me angry....coz i read the ingredients and i prepped everything already...l but when i scroll down...-.-i need milk....u did not include milk in the ingredients list....damn. i wanna eat pancakes!!<br />
Ah, I'm so sorry!&nbsp; I&nbsp;just went and checked, it's shown in the picture but I&nbsp;somehow forgot to add it to the ingredients list.&nbsp; I just put it it in so that nobody else will have the same problem, thank you for pointing that out.<br />
does baking powder has the same use as yeast?<br />
They do more or less the same thing, which is making your dough rise.&nbsp; However, they have very different applications.&nbsp; Yeast is usually used in &quot;dough&quot; type recipes (bread, buns, etc.), whereas baking powder is used in &quot;batter&quot; type recipes (pancakes, cookies, muffins, etc.). <br /> <br /> There are two main reasons for this.&nbsp; 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.<br /> <br /> The second is the &quot;weight&quot; of the final product.&nbsp; 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.<br /> <br /> Hope this answers the question :)<br />
cool
watching for the bubbles in the top is an adequate method of knowing when to flip the pancakes, but can lead to underdone or overdone pancakes if your cooking surface (griddle/pan) is not the right temperature. The proper method is to watch the edges of the pancakes; when they solidify (get cooked) and pull away from the cooking surface slightly, they are ready. If you like your pancakes darker, wait until the done-ness creeps all the way up the side and the entire edge of the pancake, top to bottom, is firm.
Thanks for the tip! I'd never really thought about differing cooking temperatures, as I always cook on the same surface. Would you mind if I added your tip to the cooking step?
Not at all!

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