- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 415 kcal
Quick summary
“Basic and versatile pancake batter with a light and soft texture, prepared with eggs, fresh milk, and melted butter. A quick option to make that serves both for a hearty breakfast and for snacks accompanied by sweet fillings.”
What you need to know
- The separate mixing of dry and liquid ingredients prevents the formation of lumps in the batter.
- Resting for 15 minutes hydrates the wheat flour particles, providing more flexible discs.
- The point to flip the pancake is when air bubbles burst on the surface and the edges dry out.
Ingredients
Main
- 2 cups all-purpose flour
- 2 tablespoons of sugar
- 1 dessert spoon of salt
- 2 cups of milk
- 2 eggs
- 2 tablespoons of melted butter
- Fillings to taste: chocolate, fruits, dulce de leche, etc.
- Try adding vanilla extract for extra flavor.
- Use a well-heated skillet for better browning.
- Flour alternatives, such as oat flour, can be used for a gluten-free version.
- For softer pancakes, let the batter rest for 15 minutes before using.
- Keep the pancakes in a closed container in the fridge for up to 3 days.
Instructions
Principal
- In a bowl, mix the flour, sugar, and salt.
- In another bowl, beat the eggs and add the milk and melted butter.
- Add the liquid mixture to the dry ingredients and mix until homogeneous.
- Heat the frying pan over medium heat and grease with a little butter.
- Pour a ladle of the batter into the skillet and cook until bubbles appear on the surface.
- Flip the pancake and cook until the other side is golden brown.
- Repeat the process until the batter is finished, keeping the pancakes warm on a plate.
- Fill to taste and serve with syrup, fruit, or powdered sugar.
Chef's tips
- Grease the non-stick skillet only with a napkin soaked in butter so as not to soak the batter.
- Adjust the flame to medium-low to brown evenly without burning the bottom side of the pancake.
- Stack the ready-made pancakes on a plate covered with a clean cloth to retain steam and keep them warm and soft.
Variations
- Add 1 teaspoon of vanilla extract and fine orange zest to the liquid batter.
- Place thin slices of banana or chocolate chips over the raw batter right after it hits the hot skillet.
- Reduce the sugar to 1 teaspoon to use the base with savory chicken or cheese fillings.
Substitutions
- White wheat flour can be replaced by fine oat flour or whole-wheat flour.
- Melted butter can be swapped for mild vegetable oil or liquid coconut oil in the same proportion.
- Whole cow's milk can be replaced by almond, oat, or skim milk.
How to store
Store the baked pancakes without filling in a sealed container in the refrigerator for up to 3 days. Reheat in the microwave for 20 seconds or pass quickly through a dry skillet over low heat to recover the temperature before filling.
Can it be frozen?
The baked pancakes freeze very well. Place parchment paper between each disc to prevent sticking and store in an airtight bag in the freezer for up to 60 days. To consume, thaw directly in the warm skillet, toaster, or conventional oven for a few minutes.
What to serve with
Serve with sliced fresh strawberries, pure honey, creamy doce de leite, or melted chocolate. To drink, freshly brewed drip coffee, cappuccino, or natural fruit juice go very well.
Frequently asked questions
How to make pancakes thicker and taller?
Add 1 level tablespoon of baking powder to the wheat flour and keep the batter slightly thicker, avoiding spreading the ladle over the entire extent of the skillet.
What is the correct technique to flip the pancake without breaking the disc?
Wait until bubbles burst on the surface and the edges look cooked; slide a thin, wide spatula under the entire length of the disk and flip with a quick and firm movement.
Why does the first pancake almost always not reach the right point?
The first unit usually receives excess oil from the skillet or the surface has not yet reached homogeneous heat; clean the excess fat with a paper towel and keep the heat stabilized for the next ones.
Can I blend all the ingredients in the blender?
Yes, put the milk, eggs and melted butter first and add the dry ingredients last, activating the pulse function only until homogeneous so as not to knead the flour gluten.
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