Classic Pancakes (Print Version)
# Ingredients:
→ Pancake batter
01 -
1¼ cups (150g) all-purpose flour
02 -
1 cup (250ml) whole milk (3.5-3.8% fat)
03 -
3 large eggs
04 -
1 tablespoon sparkling water
05 -
1 pinch of salt
→ For cooking
06 -
5 teaspoons vegetable oil or clarified butter (ghee), divided
# Instructions:
01 -
In a large mixing bowl, combine the flour, salt, and milk, whisking until completely smooth with no lumps. Add the eggs one at a time, whisking well after each addition. Finish by stirring in the sparkling water, which helps create a lighter texture.
02 -
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 10-30 minutes. This important step allows the flour to fully hydrate and the gluten to relax, resulting in more tender pancakes.
03 -
Heat a 10-inch (26cm) non-stick skillet over medium heat. Add about 1 teaspoon of oil or clarified butter and swirl to coat the pan. Pour approximately ⅓ cup of batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter into a thin, even layer. Cook until the edges begin to brown and the center is set, about 1 minute. Flip with a thin spatula and cook the other side for about 30 seconds until golden spots appear.
04 -
Transfer finished pancakes to an oven-safe plate and keep warm in a preheated oven at 140°F (60°C) while you cook the remaining pancakes. Add a small amount of oil or clarified butter to the pan before cooking each pancake.
# Notes:
01 -
This versatile basic recipe yields 5-6 thin pancakes using a 10-inch (26cm) pan. The neutral flavor works beautifully with both sweet toppings like fruit, Nutella, or maple syrup, and savory fillings such as ham and cheese, sautéed vegetables, or smoked salmon.