Everyone needs an easy basic pancake recipe up their sleeve.
Whip up a batch of Fast2eat pancake recipe for breakfast or brunch in less than 30 minutes and be the household hero. They are fluffy and delicious. You’ll wonder why you never tried this before!
Easy Basic Pancake Fast2eat
- 1 Egg
- 2 tbsp Oil - (or unsalted melted butter or margarine)
- 1 cup Milk
- 1 cup All-purpose flour - spooned and leveled
- 2 tbsp Sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
- Beat the eggs, oil and milk together in a mixing bowl
- Add the flour, baking powder, salt and sugar together stirring until it is just mixed, there will be some lumps, it's not a problem.
- Attention: Do NOT over stir - you will have tough pancakes if you do!
- Preheat frying pan (nonstick or ceramic coated cast-iron) or electric griddle over medium to medium-high heat for 2 or 3 minutes.
- Tip: If you let the mix sit undisturbed for about 15-20 min, they will be real fluffy.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake.
- This may be trial and error, depending on your own stove.Turn over when most of the air bubbles have popped, or the bottom of the pancake is nicely browned, about 1 to 2 minutes. Flip carefully with a thin spatula, and brown the other side until the pancakes are cooked through, 1 to 2 minutes more.
- Continue with more oil and remaining batter. You'll have 8 to 10 pancakes.
- Serve warm with desired assorted toppings such as maple or table syrup, honey, butter, confectioners' sugar, sweetened whipped cream, chocolate or caramel syrup, sweetened condensed milk, ice cream, jam or jelly or your favorite dried or fresh fruit, such as strawberries, cherries, grapes, bananas and blueberries.
To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.
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Nutrition information is calculated using an ingredient database and should be considered an estimate.
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