- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 1/4 cup shortening or butter, melted
In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Why are my pancakes not fluffy?
The culprit is likely overmixing the pancake batter, which overworks the gluten in the flour. Use a gentle hand when folding the wet ingredients into the dry ingredients and mix just until incorporated. It’s ideal to see some streaks and pockets of flour. You can also try adding this secret ingredient that makes the fluffiest pancakes ever.
How do you make pancakes from scratch without baking powder?
No baking powder? No problem! For every teaspoon of baking powder in the recipe, combine ½ teaspoon cream of tartar, lemon juice or distilled vinegar, ¼ teaspoon baking soda and ¼ teaspoon cornstarch. Incorporate this quick baking substitution into the batter at the last minute and don’t let the batter rest but use it right away.
Why is the first pancake always bad?
The first pancake doesn’t have to be bad if you follow these tips. To avoid a bad first pancake, it is best to first season your skillet or griddle by heating it over medium heat. Then, carefully grease the cooking surface with oil or butter, wiping off any excess with a paper towel. You can also try making a test pancake with a small spoonful of batter to gauge whether your pan is the right temperature.
Should you let the pancake batter rest?
Yes, you should let the pancake batter rest! Resting the batter for about 5 minutes before spooning onto the griddle allows it to hydrate evenly and helps relax any gluten that may develop, resulting in tender and fluffy pancakes. Check out our other fluffiest pancake recipes.