Food & Drink

Nailed It: How To Make Drool-Worthy Pancakes

By Clare Acheson
15th Oct 2016

how to make pancakes

Whether you’re a bacon and syrup kinda person, or a mascarpone and matcha aficionado—having the perfect pancake to slather with your favourite topping is a sure-fire way to reach breakfast nirvana. Here’s a recipe that’s quick, easy and 100% customisable to your every pancake need—whether you want to stuff it full of blueberries, or conjure up a gluten free creation.

#1: The Essential Ingredients

  • A frying pan: Non-stick is *always* better.
  • A spatula or silicone kitchen utensil: You’ll need this to start the flipping process.
  • Two bowls: Big enough to mix everything in without resulting in a tidal wave of batter crashing onto your bench top.
  • A whisk: For super-smooth mixing.
  • Flour: You need around 350g of flour to make between 6 and 8 pancakes, depending on how large your pan is. If you’re gluten intolerant, a gluten-free flour will do just fine, as will a coconut or almond flour—just make sure it’s ground as finely as possible.  
  • Baking powder: You’ll only need 2 teaspoons of this.
  • Sugar: We use two tablespoons, or four if you’re making pancakes to have as a sweet treat. 
  • Salt: ‘A pinch’, which is around half a teaspoon.
  • An egg: One large, fresh, happy egg. 
  • Milk: Around 250ml of full fat milk, or soy milk if you’re not hot on dairy. 
  • Unsalted butter: …Or a non-dairy replacement. You only need around 2 tablespoons of this too. 
  • Oil, for cooking: Lately we’ve been obsessed with coconut oil! But seriously, olive oil, vegetable oil, sesame oil—anything you like the flavour of that will stop the pancake from sticking to the pan. 

#2: The Optional Extras

You can add literally ANYTHING to pancakes, so long as you substitute your extra ingredient for something that’s already in the mix. Our faves are:

  • Orange juice: Replace some of the milk with OJ for a citrus kick. You can even grate in some zest for extra flavour!
  • Greek yoghurt: You can replace milk with Greek or natural yoghurt if you fancy a tart twist on the usual recipe. 
  • Chocolate chips: Just add these into the regular batter, no worries. 
  • Peanut butter: Make sure it’s room temperature rather than straight from the fridge, and swirl a few spoonfuls into your batter and get ready for the ultimate PBJ experience.
  • Blueberries: Same as choc chips, just as delicious, but with none of the guilt. 

#3: The Mixing

The key thing to remember here is to mix all of the dry ingredients together (except for your added extras!), then mix all of the wet ingredients together, then combine. 

Mix the flour, salt, sugar and baking powder together in a bowl. 

Mix the egg and the milk—or yoghurt, or juice—together in a bowl, then melt the butter and add it too, stirring so that you don’t get lumps of butter. 

Add the liquid to the dry mixture, stirring constantly. Don’t add all of the liquid just yet! Add enough so that the batter is slightly on the thick side, then add a splash more so that you can pour the mixture slowly. 

Now mix in any added extras like chocolate chips, peanut butter etc.

#4: The Cooking

Add a little oil to the frying pan, so that the surface is coated, and heat it over a medium heat. Note: This is NOT a hot heat. You might be in a rush for those pancakes but waiting for an extra minute or two will pay off in the long run.

Add your batter to the centre of the pan, and let it naturally spread out. Don’t swirl it all over the place! 

Cook for around 2-3 minutes, or until you begin to see small bubbles appear in the pancake. 

Then it’s flipping time. Use a spatula or other kitchen tool to carefully lift the edge of your pancake, then run the spatula around the circumference, to make sure it’s entirely unstuck. Now flip, if you can!

Cook for around another 30 seconds, or until the other side of the pancake is lightly toasted (check by lifting with the edge of your spatula) and voila! The perfect pancake. Only 3,496 left to go…

#5: The Serving

Pancakes are like pizzas: The rules are no rules, you can literally put whatever you want on them. Cheese? No worries. Ice cream? Go for it. Smoked fish pate? Why the hell not. 

The key here is to serve them while warm, so that nobody ends up with a cold stack. Even if this means popping the oven on and stacking them in there on a warm plate, while you finish cooking the rest of the batter. That’s better than a lukewarm dish that’s a little lacklustre. 

Cooking up a storm yourself? We’d love to see your creations! Instagram your fave DIY pancakes and tag with #urbanlistakl to show us your #skillz.  

Image credit: Gabby Stjernqvist for The Urban List

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