Perfect Pancakes
@under_baked Pancakes Recipe. I’ve been wanting to make these huge pancakes for many months now, but had to perfect my technique and understanding of the perfect pancake. Read through the recipe so yours will turn out just as lovely! It’s the most wonderful time of the year indeed 😊 Makes 2 large pancakes, 16cm diameter. Batter: 125g Cake Flour 1/2+1/8 tsp Baking Powder 50g White Granulated Sugar 1/8 tsp Salt 50g Eggs 25g Melted Unsalted Butter 120g Milk 1 tsp Vanilla Extract Preparation: 1. Melt the butter in the microwave. 2. Into a medium sized bowl, add the sugar, salt, milk, vanilla and eggs. Whisk thoroughly to combine. 3. Sift the dry ingredients over the wet ingredients: cake flour and baking powder. Whisk thoroughly to a smooth butter without lumps. 4. Grease a 16cm (d) pan with some butter and let is heat on the lowest heat on your stovetop. Once the butter is melted, using a paper towl, wipe it evenly all over the pan, making sure there is a very thin butter layer coating the pan (bottom and sides). This is key in order to get perfectly browned pancakes. Make sure the pan is hot enough before cooking your first pancake (you can fill it with your hand hovering above the pan). 5. Pour half the pancake mixture into the greased pan, making sure it covers the entire pan surface. Let it cook on the lowest heat, COVERED with the lid. It should take about 4.5 minutes for the bottom side to cook, but every stovetop cooks differently, so time yours. 6. The top part should have many bubbles. Using a spatula, examine the sides of the pancakes and check to see whether there is still some raw batter that is too liquid, that is trying to flow to the edge of the pan. If the sides are pretty solid and most of the center part of the pancake looks jiggly, turn oven your pancake. 7. COVER the pan with the lid and keep cooking for about 3 more minutes. Serve with any toppings of your choice and enjoy! NOTE: The first pancake will always look ugly. Its like a fourth law of the universe. However, the second pancake onwards should turn out perfectly browned. There is also no need to further grease the pan between each pancake. If it still looks like the pan could use some greasing, use the paper towl you initially used to wipe most of the excess butter before you started cooking. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #christmascountdown #christmasbaking #christmascooking #christmaspancakes
♬ It’s The Most Wonderful Time Of The Year – Andy Williams
Every time my family had pancakes; it was a whole ceremony. Mom would always stand hours by the stovetop, because pancakes take their own time to cook, while the pile would’ve gone out quicker than it had been piling up. There are so many pancakes’ recipes available online, but I… wanted to make the perfect pancakes.
What defines the perfect pancakes for me?
It has to be BIG, a size that will make me full after having just one portion, no standing hours by the stovetop, with a fluffy texture and nicely brown color. The below recipe details how exactly you can make such pancakes. Follow the notes, and give them a chance.
First published:
Last modified:
Perfect Pancakes:
Equipment: Cooking Pan, 16cm (d), with a lid.
Recipe: 4 Very large pancakes
| Ingredient | Amount (g / units) |
| Cake Flour | 250g |
| Baking Powder | 6g (1 + 1/4 tsps) |
| Sugar | 100g |
| Salt | 1/4 tsp |
| Eggs | 100g (2 Medium sized eggs) |
| Melted Butter | 50g |
| Milk | 240g |
| Vanilla Extract | 10g |
Preparation instructions:
- Melt the butter in the microwave.
- Into a medium sized bowl, add the sugar, salt, milk, vanilla and eggs. Whisk thoroughly to combine.
- Sift the dry ingredients over the wet ingredients: cake flour and baking powder. Whisk thoroughly to a smooth butter without any lumps.
- Grease a 16cm (d) pan with some butter and let is heat on the lowest heat on your stovetop. Once the butter is melted, using a paper towel, wipe it evenly all over the pan, making sure there is a very thin butter layer coating the pan (bottom and sides). This is key in order to get perfectly browned pancakes. Make sure the pan is hot enough before cooking your first pancake (you can fill it with your hand hovering above the pan).
- Pour a quarter of the pancake mixture (about 190g) into the greased pan, making sure it covers the entire pan surface. Let it cook on the lowest heat, COVERED with the lid. It should take about 4.5 minutes for the bottom side to cook, but every stovetop cooks differently, so please time yours.
- The top part should have many bubbles. Using a spatula, examine the sides of the pancakes and check to see whether there is still some raw batter that is too liquid, that is trying to flow to the edge of the pan. If the sides are pretty solid and most of the center part of the pancake looks jiggly, turn oven your pancake.
- COVER the pan with the lid and keep cooking for about 3 more minutes.
Serve with any toppings of your choice and enjoy!
NOTE: The first pancake will always look ugly. It’s like a fourth law of the universe. However, the second pancake onwards should turn out perfectly browned. There is also no need to further grease the pan between each pancake. If it still looks like the pan could use some greasing, use the paper towel you initially used to wipe most of the excess butter before you started cooking.
