Pancake Recipe
Make Pancake Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
For cooking & serving
Method
Batter
- 1
Combine dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed and aerated.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla extract until smooth and homogenous.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently stir with a spatula or wooden spoon until just combined. Small lumps are fine — do not overmix or the pancakes will be tough. If the batter seems very thick, stir in up to 2 tablespoons of milk to reach a pourable but thick consistency.
- 4
Rest the batter
Let the batter rest at room temperature for 5–10 minutes. This allows the baking powder to begin working and the flour to hydrate for lighter pancakes.
For cooking & serving
- 5
- 6
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the preheated surface, leaving space between pancakes. If desired, scatter a few berries or sliced fruit onto each pancake immediately after pouring. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown and cooked through, about 1–2 minutes more. Adjust heat as needed to avoid burning; medium-low for thicker pancakes.
- 7
- 8