Whether you call them flapjacks, hotcakes, Johnny cakes or griddle cakes, pancakes are often one of the first foods that budding young chefs learn to cook. All too often, this means using a boxed pancake mix combined with milk and an egg, but you can make your own breakfast treats without buying a mix. The benefit is that you can tailor it to what you have ready in your cupboard, your personal tastes, or dietary requirements. Milk is usually found in most pancake recipes, but even if you are lactose intolerant, have a milk protein allergy or just found out that your milk is sour, you can still enjoy homemade pancakes by following this recipe.
- Skill level:
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Things you need
- 2 c. all purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1 1/2 c. club soda
- 2 Bowls
- Non stick griddle or pan
- Serving platter
- Butter and maple syrup (optional)
Combine the flour, baking soda, baking powder and salt until thoroughly mixed in a large bowl.
Combine the egg and the club soda in second bowl. These are the wet ingredients.
Preheat the griddle or non-stick pan over medium high heat until a drop of water skips around the surface of the pan.
Stir the wet ingredients into the flour mixture. Only stir for ten seconds. There will still be lumps of batter, but these will cook out and make your pancakes light and fluffy.
When the griddle is hot, scoop ladles of the batter onto the hot griddle. Let cook on the first side until bubbles begin to rise to the top, about one to two minutes.
Gently flip the pancakes, and let cook for another minute on the other side. Remove the cooked pancakes to a serving platter.
Repeat with the remaining batter and serve hot with butter and maple syrup if desired.
Tips and warnings
- Overmixing will lead to tough pancakes that are not fluffy.