Pancakes for those who have never made a pancake recipe

Last Updated on July 17, 2024

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Total: 10 min Diners: 4

Preparing homemade pancakes is as easy as mixing the ingredients and passing them through the griddle. However, being a pastry, many do not dare with it. Follow this step-by-step pancake recipe and you will have the best pancakes in the world.

Ingredients

Flour, 180 g Sugar, 50 g Eggs, 2 Eggs, 2 Butter, 50 g Milk, 275 ml Salt, 1/2 teaspoon Baking powder, 3 teaspoons

Chemical yeast, 3 teaspoons Step 1

Melt the butter in the microwave for 20 seconds. Set it aside while it tempers and go on to the next step.

Step 2

Whisk the eggs with the sugar in a large bowl until everything is well mixed and starts to foam.

Step 3

Add the warm melted butter (warm will curdle the egg) and the rest of the ingredients. It is advisable to add the sifted flour.

Step 4

In a non-stick frying pan at 6/10 heat we paint with a drop of olive oil and add a ladle of the dough in the center. When the typical holes form in the dough we can turn it over with a spatula. More or less in a minute it will be ready on the other side, take it out, keep it and repeat the process until you finish with all the dough.

Step 5

Serve the pancakes, we can accompany them with whatever we like, it sticks both sweet and salty.

How to make perfect pancakes at home

Although this recipe is very easy, it has some important tricks that can help us to get perfect homemade pancakes.

When we beat the egg and sugar we can do it for 5-10 minutes until it doubles its volume. With this little trick we are going to get our cakes even fluffier, a good way to make them even richer.

It is very important to add the sifted flour to the mixture to make pancakes correctly. If we do not sift the flour, what will happen is that there will be small lumps of flour in the dough, and these will not cook well, so we will find pieces of raw flour in the pancake.

To avoid this, as I said, we have to sift the flour, which is nothing more than passing it through the finest sieve we have at home. What I do is to first weigh the flour I need so I don’t overdo it later. Then I pour it on the sieve and I hit it on the side so that it falls into the bowl where I make all the mixture. This simple trick of sifting the flour will avoid one of the most unpleasant things in a pancake, the lumps of flour without cooking properly.

A typical doubt is what kind of yeast we have to use to make pancakes. The correct yeast is the chemical yeast, also called chemical leavening agent. To make pancakes we cannot use fresh yeast or baker’s yeast, which have another purpose, the one we want is the chemical one that with the heat generates gas and creates that spongy dough typical of pancakes.

With regard to the additions, we can serve the pancakes with whatever we like. I love it with a homemade hazelnut and chocolate cream accompanied by sliced banana, but here the imagination is the one that sets the limits

Another wonderful combination is to put blueberries on top of the pancake with maple syrup. It’s not the most common in Spain, but you can swap it for agave syrup (much easier to find) or honey, which is available almost anywhere.

And for those with a less sweet tooth, the pancakes also combine perfectly with savory ingredients, such as the classic ham and cheese, which is perfectly fine.