Old -fashioned pankes –

There is something magical in the mornings that start with the undoubted aroma of pancakes freshly prepared in the kitchen. For me, pancakes are a portal to souvenir childhood memories – households spent at the kitchen table with my family, the golden batteries of soft goodness overlooking my plate and the generous fillet of syrup pooling around them. This old -fashioned pancake recipe is everything you want in a basic food: simple, timeless and irresistibly delicious.

Whether you plan a weekend brunch or comfortable treat during the week, these pancakes are there to provide the warm and comforting flavors of nostalgia. In addition, the recipe is simple enough for you to whisk it even if you are half awake and you desperately need coffee (we were all there).

So tie your apron and take your whisk – it’s time to dive into the recipe for the most soft pancakes you will never make!

Ingredients you will need:

• 1 ¼ cup of milk
• 1 egg
• 3 tablespoons of butter, melted (more additional for lubrication)
• 1 ½ cup of versatile flour
• 3 ½ teaspoon of baking powder
• 1 tablespoon of white sugar
• ¼ teaspoon of salt (adjust to taste)

These pantry staples meet to create a perfection of pancakes. No fantasy ingredients or developed techniques – just a good old -fashioned simplicity.

Step 1: Preparation of dry ingredients

First of all, we start with the basis of any large pancake: the dry mixture. In a large bowl, sift the versatile flour, baking powder, sugar and salt together. The sieving is not only for the show – it helps to ventilate the flour and ensures that your pancakes will have this light and soft texture.

Pro advice: If you like your pancakes on the softer side, do not hesitate to add an additional teaspoon of sugar. And if you feel adventurous, a pinch of cinnamon or nutmeg can add a hot and aromatic touch.

Step 2: wet ingredients

Here is where magic occurs. Create a small well in the center of your dry ingredients – this is where you will combine the wet ingredients for a transparent paste. Pour the milk, the melted butter and the egg, then whisk everything until you have a smooth and lump -free paste.

Useful advice: To avoid overmill (which can make pancakes dense), use a soft hand by whisking. Some small lumps are correct – they will endeavor to fall back.

Step 3: Let the dough rest (optional but it’s worth it!)

Although this step is not compulsory, let your pancake dough rest for 5 to 10 minutes can change the situation. This allows gluten in the flour to relax, causing more soft and more tender pancakes.

Cooking pancakes like a pro

With your ready dough and your kitchen filled with anticipation, it is time to give life to these old -fashioned pancakes. The pancakes are more than breakfast – they are a comfortable experience, and the kitchen process should be just as comforting as the first bite.

Step 4: Heat things – the perfect heating plate

To reach the golden brown finish, we all like, preheat a heated plate or a lightly greased pan over medium-high heat. If you don’t know if the pan is ready, sprinkle a few drops of water on it. If they dance and sizzle, you are ready to leave!

Pro advice: Use butter to grease if you want a rich and slightly crisp edge on your pancakes. For a lighter option, neutral oil such as vegetable oil or even cooking spray works very well.

Step 5: Pour the dough

Take a ¼ cup measurement cup for perfectly portioned pancakes each time. Pour the dough on the hot heating baking sheet, leaving a small place between each to allow propagation. These pancakes are like your favorite pair of jeans: they need a little space to breathe!

While the pancakes cook, you will notice that bubbles are formed on the surface – it is your signal that they are ready to return. Wait until the edges are slightly dry and the bubbles start to break out, usually after 2-3 minutes.

Return tip: Use a thin and wide spatula and a confident wrist. Gently lift the pancake, give it a quick reversal and cook the other side for about 2 minutes until it is golden.

Step 6: Gogo fillings!

Here is where the pleasure begins – the toppings! Whether you are a classic butter and Cyrip purist or an adventurous fruit and cream enthusiast, pancakes are a virgin canvas that awaits your creativity.

Classic choice:

• Hot maple syrup
• A cream of creamy butter
• Freshly whipped cream

Something sweet:

• Bananas or slices
• Chocolate chips or powdered sugar sprinkling
• A net of honey or caramel sauce

Do you feel fanciful?

• A spoonful of mascarpone or Greek yogurt
• Grilled nuts or coconut flakes
• A generous spoonful of your favorite fruit compote

Advice for the perfection of pancakes

1. Keep the pancakes warm: If you get a big batch, preheat your oven to 200 ° F and place a baking sheet inside. Transfer cooked pancakes to the sheet to stay warm without cooking.
2. Even cook: Resist the urge to press your pancakes with the spatula. It may seem satisfactory, but it crushes the whole down for which you worked so hard.
3. Customizable supplements: Incorporate a handful of blueberries, chocolate chips or even a pinch of lemon zest directly in the dough for an additional touch of flavor.

Troubleshooting of common pancake misfortunes

• Too dense? Your dough can be over -oriented. Next time, whisk gently and give it a short period of rest.
• Burned outside, raw inside? Your heating plate can be too hot. Lower the heat slightly and give pancakes a little more time to cook.
• Flat pancakes? Check your baking powder for freshness – it is the secret ingredient for the elevator and the down.

Now that your pancakes are tackled, perfectly golden and garnished with your favorite extras, it’s time to dig! Do not forget to pour yourself a cup of hot coffee or a glass of cold milk for the ultimate combination of breakfast.

FAQ and love for pancakes

To date, your kitchen feels incredible, and you have probably slipped a bite or two of your freshly cooked pancakes (no judgment!). To conclude things, let’s talk about some common questions, then encourage you to dive into this recipe with confidence and creativity.

Questions frequently asked about old -fashioned pancakes

1. Can I do the dough in advance?
Yes! You can prepare the dough and keep it in the refrigerator up to 24 hours. Simply give it a soft agitation before cooking. Keep in mind that pancakes are the soft when the dough is freshly prepared.

2. Can I freeze the remaining pancakes?
Absolutely! Let the pancakes cool completely, then stack them with parchment paper between each. Keep the battery in an airtight container or a freezer bag. To warm up, put them in the toaster, the oven or the microwave for a quick breakfast.

3. What is the secret of super soft pancakes?
The key is chemical. He creates air bubbles that increase the pancakes when cooked. Also avoid too much onmigrate your dough; Some lumps are correct.

4. Can I use a milk substitute?
Yes! Almond milk, oat milk or soy milk work wonderfully. You may notice a slight difference in flavor and texture, but the pancakes will always be delicious.

5. My pancakes stick to the pan – what am I hurting?
Make sure your pan is non-stick and well greased. If the dough sticks, your pan may not be hot enough. Wait for it to be completely preheated before pouring the dough.

6. Can I make these gluten-free gluten?
Yes, replace the versatile flour with a mixture of gluten -free flour 1: 1. The texture can vary slightly, but they will always be soft and tasty.

7. What topics are best with pancakes?
While syrup and butter are classics, the possibilities are endless. The fresh berries, the whipped cream, the peanut butter and even the salty toppings such as the eggs on the dish and the bacon blend beautifully with pancakes.

Wrap: A love story of pancakes

The old -fashioned pancakes are more than just breakfast – they are a celebration of simplicity, comfort and family tradition. Whether you made them for a lazy Sunday morning or a special breakfast in bed, this recipe is your faithful guide to golden and soft perfection.

I hope this recipe will become a favorite in your home, just as it is in mine. And don’t be afraid to turn you – add a handful of blueberries, a touch of vanilla or a pinch of cinnamon to do it only yours. Cooking is a question of joy and creativity, after all.

Finally, if you try this recipe, I would like to know how it turned out! Share your experience in the comments below and let me know what garnishes you have chosen or if you have discovered fun variations. Crêpes have a way to bring people together, and I can’t wait to hear your stories.

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