Nothing beats a stack of fluffy, golden, totally homemade pancakes, especially when you’ve got an easy step-by-step recipe that lets you mix, flip and serve them up in about 20 minutes. They’re the ultimate breakfast with butter and maple syrup, but these are also great with jam, whipped cream or even chocolate sauce. You can also customize your pancakes with mix-ins like chocolate chips, nuts, blueberries or bananas.
Ingredients
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
Copyright 2003 Television Food Network, G.P. All rights reserved
Nutrition
- Serving Size
- 1 of 4 servings
- Calories
- 369
- Fat Content
- 14g
- Saturated Fat Content
- 8g
- Carbohydrate Content
- 50g
- Fiber Content
- 1g
- Sugar Content
- 14g
- Protein Content
- 10g
- Cholesterol Content
- 124mg
- Sodium Content
- 400mg
