Pouring Batter for Traditional Pancakes is a delightful way to whip up a classic breakfast treat. Whether you’re serving up a stack for brunch or a cozy dinner, the pancakes are sure to please everyone at the table. Let’s get cooking with the straightforward recipe for fluffy pancakes.
For those with dietary restrictions, consider using gluten-free flour instead of plain flour. If you’re lactose intolerant, a dairy-free milk alternative works just as well. Fresh ingredients, like farm-fresh eggs and high-quality fat, make a noticeable difference in flavor, so keep that in mind when sourcing your ingredients.
Pancakes, Waffles & Crepes
Pouring Batter for Traditional Pancakes Recipe
Ingredients
- 4 ounces plain flour
- 1 pinch salt
- 1 egg
- 1/2 pint milk
- 2 ounces fat
Instructions
- In a basin, mix 4 ounces of plain flour with a pinch of salt. Make a hollow in the center and drop in 1 egg. Stir with a wooden spoon, gradually adding 1/2 pint of milk until all the flour is incorporated.
- Beat the mixture well and add any remaining milk to achieve a smooth batter.
- Melt a small piece of fat (about 2 ounces total) in a frying pan over medium heat. When it begins to smoke, give the batter a quick stir.
- Pour approximately 2 tablespoons of batter into the pan for each pancake. Cook until the underside is golden brown, then flip and cook the other side until golden.
- Once cooked, turn out the pancakes onto sugared paper, sprinkle with sugar and lemon juice, and roll them up. For a delightful twist, keep leftover pancakes in the freezer for quick savory meals; just fill them with leftover dinner and top with cheese sauce before baking until bubbly and hot.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: