Confession time: I’ve never been good at making pancakes. Pancakes, the quick-and-easy staple of the American kitchen. Almost everyone I know will choose to make their own batch before reaching for a box of Bisquick. But truth be told, I’ve never had more consistent results than with a box of mix. I have tried so many pancake recipes, and very few of them have worked out well for me. (Especially buttermilk pancakes that use baking soda as the sole leavening. Seriously?!)
But pancakes shouldn’t be hard to pull off.
You shouldn’t have to mix and measure and mix again, dirtying every dish in your kitchen.
And you definitely shouldn’t have to spend Saturday morning with a plate of too-chewy, too-dense, too-icky-sweet pancakes. Especially not after all that effort.
I’m a firm believer in pancake simplicity.
I’ve been searching for the perfect pancake recipe for months now— something that comes together easily in one bowl, isn’t a huge pain to mix and measure, and produces perfectly golden brown, fluffy, huge, diner-style pancakes.
I made these pancakes this morning, and I’m pretty sure this is the recipe I’ve been searching for. They didn’t turn out perfectly for me, but they did turn out very good. That’s a big deal for me.
Start by whisking together milk, eggs, and melted butter in a large bowl.
Add your dry ingredients— just flour, salt, baking powder, and sugar. (You can pre-mix these together for extra insurance, but I usually just scatter them into the bowl together before giving them a good mix.)
Let the batter rest for 15 minutes.
Make some coffee, buy something ridiculous on the internet, write a blog post— I don’t know what your mornings look like.
Now heat up a pan over medium high heat. I like using nonstick, with just a touch of oil— this works best for me.
When the pan is hot, add batter, spreading it into a large 6-inch circle.
Let the batter cook until the edges are cooked through, and small bubbles start to appear on the surface.
Flip carefully with a spatula.
And let the pancake cook for another minute or two, just until the bottom browns.
Repeat until you have a stack, or all your batter is gone.
(Two of these are a giant stack, because they’re so huge! Just one should be enough if you’re not terribly hungry.)
Revel in how very good your pancakes are. And how freakin’ easy they were to make. Really, if I can make these, anyone can.
Very Good Pancakes
- 2 eggs
- 1 1/4 cup milk
- 3 tablespoons butter, melted and slightly cooled
- 1 1/2 cup all purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- In a large bowl, whisk together the eggs, milk, and melted butter.
- In a separate bowl, whisk together the flour, salt, baking powder and sugar.
- Whisk the dry ingredients into the wet ingredients until a smooth batter forms. Some clumps are okay. Avoid over-mixing.
- Let the batter rest for 15 minutes.
- Heat a skillet or frying pan over medium high heat. Add a few drops of oil or butter to the pan. Ladle 1/2 cups of batter onto the skillet, gently spreading the batter into a 6-inch circle.
- When small bubbles form and begin to set on the top of the pancakes, edges are cooked through, and the bottom turns golden brown, flip the pancakes. Cook for another minute or so, until the underside of the pancake browns.
- Remove to a plate or platter. Pancakes are best fresh, but can be loosely covered with foil and kept warm in a 200 degree F oven for up to two hours.
Adapted from King Arthur Flour