Pancakes (North American)
North American pancakes are a type of pancake prepared from a batter that is baked on a hot griddle or frying pan. They exist in several variations in many different local cuisines.
- Prep
- 13 min
- Cook
- 45 min
- Total
- 58 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
In a large bowl, mix dry ingredients together until well-blended.
Procedure
Add milk and mix well until smooth.
Procedure
Separate the egg, placing the whites in a medium bowl and the yolks in the batter. Mix batter well.
Procedure
Whip whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
Procedure
Pour ladles of the mixture into a non-stick pan, one at a time.
Procedure
Cook until the edges are dry and bubbles appear on surface. Flip, then cook until golden.
Notes, tips, and variations
Serve with butter, maple syrup, fruit, chocolate spread, melted chocolate, jam, or cheese.
Notes, tips, and variations
Many variations of this recipe use a whole beaten egg instead of the yolk and whipped whites. In these variations, all wet ingredients are mixed together with the dry ingredients to make the batter before moving on to the cooking.
Notes, tips, and variations
Use buttermilk or yogurt instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product—whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want.
Notes, tips, and variations
Try adding sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping.
Photo: Brandon Martin-Anderson · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
