This basic pancake recipe is a simple batter consisting of eggs, flour, baking powder, milk, butter and sugar that can be a base to get experimental. Often people like to add elements of fruit, cheese (ricotta), oats, etc... The beauty of this batter is that you can store it in the fridge for 2-4 days.
Yields: 6 Time: 20 Min
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar, optional
2 cups milk
2 tablespoons melted and cooled butter
unmelted butter for cooking, or use neutral oil
1. In a bowl, sift together the dry ingredients and create a well in the center. In a smaller bowl beat eggs, milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into the well of the dry ingredients. Use a whisk to help with lumps, and scrape sides with spatula to blend evenly. If batter seems thick, add a little more milk.
2. Place a teaspoon or 2 of butter or oil on griddle or skillet at medium-high heat. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
3. Option to serve immediately with toppings of your choice, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Bon Appétit !