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The Perfect Pancakes
I’ve always been a crepe kind a girl as opposed to American pancakes. For the longest time, I thought thick pancakes where long to make and made me super full. These though, these are literally the perfect pancakes. Thick, but light and fluffy, Not to mention, incredibly simple to make. Recipe is from my love, Shashi, make sure to check her page out @shashi.f on Instagram.
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pancakes
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pancakes
Ingredients
Instructions
  1. In a medium bowl, whisk together the milk, butter (or oil), and egg. Add dry ingredients to the milk mixture; whisk until the ingredients are combined (do not overmix; a few small lumps are fine).
  2. Heat a large skillet (non-stick or cast-iron) over medium heat. Fold a sheet of a paper towel in half and moisten with oil; carefully rub skillet with oiled paper towel.
  3. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a circle (you should be able to fit 2 to 3 in a large skillet).
  4. Cook until the top of the pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Serve warm, with desired toppings.
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