Pancake batter is cheap and easy to make and a perfect base for all kinds of fillings. Leftovers are ideal, so have a rummage through your fridge and store cupboard and see what you can come up with.
Some pancake mixes will have two sets of directions. One will say “add water”, and the other will say “add egg, milk, etc. for better this or that”. Basically, if you add the extra ingredients, you’re pancakes will probably taste better. The water version will work, but they won’t taste as good. First of all, put all of your dry ingredients, i.e. 1 3/4 cups flour, 2 teaspoons of baking powder, 1/4 teaspoon salt and 1 tablespoon sugar into a mixing bowl, and then whisk them together. Then crack two eggs into another mixing bowl, and add 4 tablespoons melted butter and 1 1/4 cups whole milk and mix them thoroughly, until the eggs are broken. You can even add honey, olive oil, vanilla extracts or applesauce. Gets delicious if you put a different flavor of yogurt in or even cut up a banana, apple or vanilla powder. Don’t over mix. Mixing develops the gluten in the batter. Mix the dry ingredients together to dispense the leavening throughout the flour. Mix the recipe’s wet ingredients together in another bowl. Pour the wet ingredients into the bowl with the dry ingredients and mix until just moistened. Once the mixture is added to the pan leave it until you see small bubbles forming on the top. It is now time to ease up the sides with a spatula and flip! It should take around 30 seconds per side. For each pancake, pour half a cup of batter into the pan with a measuring cup or a ladle. Spread the batter evenly with the back of a spoon. Wait: Observe the pancakes. Bubbles will appear in the batter. When they start to pop, that is your cue to flip the pancakes. Turn them over lightly with a spatula and cook for about one minute on the other side.
Use quality non stick cookware that provides even heat distribution across the entire pan. Metal implements may cause scratches on non-stick pans and should not be used. Always wipe the sides and the bottom of the pan with a clean cloth or paper towel dampened with vegetable oil or canola oil until it becomes shiny before getting started and place it over low-medium heat. Be sure that it has heated properly by testing it using drops of water that disappear immediately after they appear like beads and sizzled in the pan.