I remember the first time I made pancakes was for Mother’s Day. I wanted to make something for my mom instead of buying her a gift and pancakes are so easy to make. Plus you can do a lot of fun things such as making different designs with the pancake batter. For mother’s day I made heart shaped pancakes and alphabets pancakes which spelled “M O M”.
One of the biggest issue I run into when making pancakes is the amount most recipes will make. Since there’re only two of us and we’re small eaters, most recipes give us way too much left overs. My recipe below serves 2-3 people but even then, we have left overs pancakes. What I’ve learned over the years is that pancakes actually keeps pretty well in the freezer. I prefer to reheat thawed or cold pancakes by toasting, this gives them a slightly crunchy exterior, kind of like those frozen breakfast waffles, and they taste just as delicious as the freshly made pancakes!
Ingredients (serves 2-3):
- 1 cup flour
- 2 tbsp sugar
- 2 tbsp baking powder
- 1/2 tsp salt
- 1 large egg, beaten
- 1 cup milk
- 2 tbsp vegetable oil (I use canola oil)
- 1 tbsp butter or cooking oil (for greasing the pan)
- In a medium bowl, whisk to combine flour, sugar, baking powder and salt.
- Add in beaten egg, milk and vegetable oil. Use a whisk to mix the ingredients together until just combined. The batter might look a bit lumpy but that’s OK. Do not over mix or the pancakes will not be fluffy. Let batter rest for 5 minutes.
- Preheat oven to 200F and prepare a baking tray.
- Heat 1/2 tbsp of butter or cooking oil in a non-stick pan or griddle over medium heat. Give the pancake batter a quick stir, then pour some batter into the hot pan or griddle using a ladle or spoon. The amount of batter will depend on how big you want your pancakes to be. Generally I use 2-3 tablespoons (smaller size) or up to 1/4 cup of pancake batter (larger size). If the pancake batter is dense and doesn’t pour smoothly, use the back of the spoon or ladle to help distribute the batter evenly and to help shape the pancake.
- When you see bubbles forming on the top of the pancake, flip it over to cook the other side. The second side of the pancake usually only takes 1 minute to cook.
- Remove the cooked pancake from the pan and put it on the baking tray (from step 3). Place baking tray in the preheated oven to keep pancakes warm while you finish cooking the rest of the batter.
- Repeat until all pancakes are cooked.
- What to serve with pancakes: We like to have our pancakes with maple syrup or jam. I’ve also tried spreading peanut butter and condensed milk and stacking them like sandwiches (as seen in the photo) and it tasted pretty good!
- Left over pancakes can be kept in the fridge for up to 3 days. They can also be frozen. Place them in a single layer in a baking tray and place the tray in the freezer. Once the individual pancakes are frozen, wrap them with plastic wrap and then with foil or keep them in a ziplock bag. I like to wrap them 2 at a time so I can take out the portion that I need. To reheat the frozen pancakes, thaw them overnight in the fridge, then either bake for 10 minutes at 350F or toast them (like slices of bread).