Regular Pancakes

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

First of all, I recommend understanding the consistency that the batter should have. If you don't have some thin kefir or tomato juice on hand, or at least some dish soap like Dawn, and you can't remember their thickness, go and get something from the list above for comparison (it will also be useful around the house). I get that flipping a pancake might seem easy and not so easy at the same time, but at first, this process can feel quite challenging. For this, I bought (and recommend) a silicone spatula with a soft tip. I carefully slide it under the pancake, run it along the edge, and at the point where I started to lift the pancake, I gently raise the spatula, detaching it from the pan. Then I just pinch it with two fingers at this spot, flip it in the air to the other side, and plop it back onto the pan. Of course, you can dramatically flip the pancakes by tossing them in the air—if you manage to do that, I will be glad, but my experiments with juggling ended with cleaning the ceiling.

Ingredients

Milk - 1 qt
Wheat Flour - 14.1 oz
Sugar - 5.3 oz
Chicken Egg - 1 piece
Safflower Oil - 0 fl oz
Butter - 3.5 oz

Step by Step guide

Step 1

Take a deep bowl, pour in the flour, add the milk, and mix until all lumps are broken up. Add the eggs, sugar (you can omit the sugar if you're making savory pancakes), and a tablespoon of sunflower oil, and mix thoroughly until you achieve a smooth batter. The pancake batter should be slightly thinner than tomato juice; if you're just learning to cook, make a thicker batter, as this will help you understand the process of making pancakes.

Step 2

I have a non-stick frying pan, while some might use a cast iron or ceramic skillet. Previously, I cooked on a very scratched and old pseudo-ceramic pan, and to prevent sticking, I would brush it with sunflower oil before each pancake. It helped, of course, but it wasn't perfect. However, if the pan is new, there shouldn't be any issues with sticking (unless, of course, you're a fan of sweets and have overdone it with the sugar).

Step 3

Place the skillet on a heat setting of 7 out of 9 and wait for it to heat up. Then, remove it from the heat and use a ladle to pour the batter along the edge of the pan. Tilting the skillet, spread the batter across the entire surface. Cook the pancake on one side for about a minute. If you're worried about burning your culinary masterpiece, reduce the heat to 5 out of 9, but keep in mind that it will take longer to cook (usually a minute is sufficient, but it all depends on your skillet, stove, and the thickness of the pancakes). Then, carefully flip the pancake over and cook for another minute. Once cooked, spread a little butter on top; it will melt into the pancake if you simply glide it across the surface.