Pancakes

These classic homemade pancakes are the ultimate comfort food for a relaxed morning. Made with simple pantry staples like all-purpose flour, milk, and a touch of sugar, they deliver a tender crumb and delicate sweetness that pairs perfectly with maple syrup, fresh berries, or whipped cream. The batter comes together quickly, ensuring you can enjoy hot, fluffy stacks without much fuss. Whether you are feeding a hungry family or treating yourself to a special brunch, these pancakes offer a nostalgic, home-cooked charm. They are versatile enough to be plain or loaded with mix-ins, making them a reliable favorite for any occasion.

Cooking Method: Smoking

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 9

Calories: 337.5

Dietary: Vegetarian

Description

These classic homemade pancakes are the ultimate comfort food for a relaxed morning. Made with simple pantry staples like all-purpose flour, milk, and a touch of sugar, they deliver a tender crumb and delicate sweetness that pairs perfectly with maple syrup, fresh berries, or whipped cream. The batter comes together quickly, ensuring you can enjoy hot, fluffy stacks without much fuss. Whether you are feeding a hungry family or treating yourself to a special brunch, these pancakes offer a nostalgic, home-cooked charm. They are versatile enough to be plain or loaded with mix-ins, making them a reliable favorite for any occasion.

Ingredients

1 Egg
1 cup All-purpose flour*
3/4 cup Milk
1 tablespoon Sugar
2 tablespoon Shortening, melted, or
3 teaspoons Baking powder
1/2 teaspoon Salt

Directions

1
In a large bowl, beat the egg with a hand beater or whisk until fluffy and slightly frothy.
2
Add the flour, sugar, baking powder, salt, and remaining milk to the beaten egg.
3
Beat in the melted shortening and mix just until the batter is smooth and no dry flour remains; do not overmix.
4
Heat a griddle or non-stick skillet over medium heat. Lightly grease with shortening or oil if necessary.
5
Test the heat by sprinkling a few drops of water onto the surface; if the bubbles skitter and dance around, the heat is just right.
6
Pour about 3 tablespoons of batter for each pancake onto the hot griddle, spacing them apart to allow for expansion.
7
Cook until the tops are covered with bubbles and the edges look dry and set, about 2 to 3 minutes.
8
Flip the pancakes and cook the other side until golden brown and firm to the touch, about 1 to 2 minutes more.
9
Serve immediately while hot. Yield is approximately nine 4-inch pancakes.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 337.5kcal

% Daily Value *
Total Fat 9.9g16%
Saturated Fat 3.4g17%
Cholesterol 47.5mg16%
Sodium 34.7mg2%
Total Carbohydrate 51.7g18%
Dietary Fiber 1.6g7%
Sugars 6.3g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For thinner pancakes, stir in an additional 1/4 cup of milk to the batter.

Blueberry Pancakes: Stir in 1/2 cup fresh or frozen blueberries (thawed and well drained) after mixing the batter.

Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup whole wheat flour for the all-purpose flour. Use 1 cup milk total. If desired, sprinkle 1 teaspoon whole bran or wheat germ over each pancake just before turning.

Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoon baking soda.

Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up fully cooked smoked ham.

Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

If using self-rising flour, omit the baking powder and salt from the recipe.

Keywords: pancakes, breakfast, fluffy, homemade, brunch, flour, milk, egg, sweet, stack, griddle, morning, comfort food, easy, classic

Read it online: https://www.chefs-mate.com/recipe/pancakes-crocker/