Background and History
Pancakes, those deliciously fluffy and golden treats, have been a beloved breakfast staple for generations. Their history traces back to ancient civilizations, with variations found in nearly every culture around the world. The “good old-fashioned” pancake we know today has its origins in European and American traditions, where simple ingredients like flour, eggs, milk, and sugar came together to create a timeless breakfast classic.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking
- Maple syrup, fresh fruit, or your favorite pancake toppings
Preheat: Begin by heating a non-stick skillet or griddle over medium-low heat.
Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract (if using). Mix until well combined.
Mix Dry and Wet Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Grease the Pan: Add a small amount of butter or oil to your preheated skillet or griddle, spreading it evenly.
Cook Pancakes: Pour 1/4 cup of the pancake batter onto the hot surface for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. This takes about 2-3 minutes per side.
Serve: Transfer the pancakes to a plate, and keep them warm in a low-temperature oven if necessary. Serve with your favorite toppings like maple syrup, fresh berries, or whipped cream.
Nutrition Facts (per serving)
- Calories: 250
- Carbohydrates: 34g
- Protein: 6g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Fiber: 1g
- Sugar: 9g
- Sodium: 450mg
- You can add chocolate chips, blueberries, or sliced bananas to the batter for extra flavor.
- If you prefer thinner pancakes, you can adjust the consistency of the batter by adding a bit more milk.
- Leftover pancakes can be stored in an airtight container in the refrigerator and reheated in the toaster or microwave.
These pancakes contain wheat (gluten), dairy (milk, butter), and eggs. If you have allergies to any of these ingredients, please use suitable substitutes or avoid this recipe.