From Cooking for Engineers (http://www.cookingforengineers.com/) Tip: If you want to add fillings (e.g. berries) add them after you've poured the batter onto the griddle.
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Units: US | Metric
- 1Mix the flour, sugar, baking powder, and salt in a large bowl.
- 2In another bowl, whisk the milk, butter, eggs, and vanilla.
- 3Pour the mixture into the large bowl and whisk just enough to combine thoroughly. (Don't over-whisk, or the pancake will be tough. It's ok if there're some lumps left in the batter. When you cook it it'll smooth out.).
- 4Heat the griddle until a few drops of water tossed onto the surface runs around frantically.
- 5Melt a pad of butter onto the griddle and, using a paper towel, rub the butter around until it evenly coats the pan and lubricates it.
- 6Scoop 1/3 cups of batter onto the griddle to make a pancake.
- 7Cook the first side until bubbles cover the pancake surface and begin to pop, then flip the pancake over.
- 8Once the second side has lightly browned (about half the time it takes to cook the first side), remove and serve.
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Nutritional Facts for Basic Pancake Recipe
Serving Size: 1 (249 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 762.5
- Calories from Fat 268
- Total Fat 29.8 g
- Saturated Fat 16.8 g
- Cholesterol 282.9 mg
- Sodium 1017.6 mg
- Total Carbohydrate 100.3 g
- Dietary Fiber 2.5 g
- Sugars 19.6 g
- Protein 22.1 g