Ingredients

Wet Ingredients

600 milliliters milk (about 2.5 cups)
400 milliliters water (about 1.7 cups)
3 eggs
3 tablespoons vegetable oil
We recommend:
For vegetable oil:
Prime Amazon Brand - Happy Belly Canola Oil, 128 fl oz (Pack of 1)
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(17,570) Amazon Brand - Happy Belly Canola Oil, 128 fl oz (Pack of 1) $10.99 $16.74 View details Prime Goya Foods Vegetable Oil, 16 Fl Oz (Pack of 24)
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(26,340) Amazon Brand - Happy Belly Vegetable Soybean Oil, 128 fl oz (Pack of 1) $9.99 $18.21 View details

Dry Ingredients

2 tablespoons sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
200 grams flour (about 1.5 cups)
50 grams additional flour (if needed)
We recommend:
For sugar:
Prime Judee's Superfine Caster Sugar - 5 lbs - Delicious and 100% Gluten-Free - Bakers Sugar for Homemade Treats, Baked Goods, and Toppings - Airy and Smoot
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For baking powder:
Prime Clabber Girl Double Acting Baking Powder, 8.1 Ounce
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For baking soda:
Prime Earthborn Elements Baking Soda (2 Gallons) Sodium Bicarbonate, Cooking, Cleaning & Deodorizing
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For all-purpose flour:
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Instructions

Step 1

Prepare Wet Ingredients

Begin by warming the milk until it is just nicely warm. Combine the warm milk with the hot water in a mixing bowl. Then, crack 3 eggs into the bowl and add 2 tablespoons of sugar. Mix well until combined.

Step 2

Combine Ingredients

Gradually pour the milk and water mixture into the egg and sugar blend while stirring continually. Next, sift in 200 grams of flour into the mixture. The batter should have a balanced consistency: not too runny, yet not too thick.

If the mix seems too liquidy, add up to 50 grams of additional flour to achieve the right texture.

Step 3

Incorporate Leavening Agents

Once the flour is well combined, add in 1 teaspoon of baking powder and 0.5 teaspoon of baking soda.

Stir in 3 tablespoons of vegetable oil for added richness. Allow the batter to rest for about 5–7 minutes as this will help the pancakes become lighter.

Step 4

Cook the Pancakes

Heat a non-stick skillet over medium-high heat. Once hot, pour a ladle of batter onto the skillet. Allow one side to cook until it is golden brown, which should take about 1–2 minutes.

Carefully flip the pancake to cook the other side for just a few seconds, then remove it from the skillet. This quick cooking method ensures that the pancakes remain tender and delicate.

Servings

Serving Suggestions: Imagine fluffy pancakes sitting on a cozy plate, dusted with powdered sugar and a drizzle of maple syrup. 🍁 For a more colorful presentation, add fresh berries on top—blueberries, strawberries, or raspberries create a beautiful pop of color. You might also consider a dollop of yogurt or whipped cream to take things up a notch! 🥄

For those who enjoy savory options, try adding a sprinkle of herbs or serving alongside eggs and crispy bacon. Your brunch spread will be an instant hit! Want to impress? Serve with a side of homemade fruit compote! 🍓 It’s the perfect pairing. Get ready to wow your family and friends with your pancake prowess!

Equipment

Mixing Bowl

A large mixing bowl is essential for combining all your ingredients smoothly. Make sure it's big enough to accommodate your batter without spilling over!

We recommend:
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Whisk

A whisk will help you blend the ingredients thoroughly. If you don't have one, a fork can work in a pinch, but a whisk gives you more aeration for fluffier pancakes.

We recommend:
Prime OXO Good Grips 11-Inch Balloon Whisk
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Non-Stick Skillet or Griddle

To achieve those perfectly cooked pancakes, use a non-stick skillet or griddle. Heat it well before pouring in your batter to get that beautiful golden color.

We recommend:
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Spatula

A good spatula is vital for flipping your pancakes without breaking them. A thin, flexible spatula will make your flipping easier!

We recommend:
Prime HOTEC Food Grade Silicone Rubber Spatula Set for Baking, Cooking, and Mixing High Heat Resistant Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5
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Variations

Gluten-Free and Vegan Variations: ✨ If you're looking to make this recipe gluten-free, you can substitute regular flour with a gluten-free all-purpose flour blend. Just make sure it contains a binding agent, such as xanthan gum, for the best results!

For a vegan option, swap eggs for a mixture of flaxseed meal and water (1 tablespoon of flaxseed meal combined with 2.5 tablespoons of water equals one egg) and use plant-based milk like almond or oat milk. You can also use coconut oil instead of regular oil. These tasty substitutions will still yield fluffy pancakes everyone can enjoy!

Faq

  • Q: What should I do if my pancake batter is too thick?

    A: If your pancake batter is too thick, simply add a little more milk or water until you reach your desired consistency. It should be pourable but not too runny.

  • Q: How can I prevent my pancakes from sticking to the pan?

    A: Always preheat your skillet or griddle and make sure it's well-greased with oil or butter before pouring the batter. This will help create a non-stick surface for easy flipping.

  • Q: How long should I cook the pancakes on each side?

    A: Cook the pancakes for about 2-3 minutes on the first side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

  • Q: Can I make the batter ahead of time?

    A: Yes! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. However, give it a good stir before using, as it may thicken a bit.

  • Q: What’s the best way to keep pancakes warm while cooking the rest?

    A: Keep cooked pancakes warm by placing them on a plate and covering them with a clean kitchen towel. You can also keep them in a low oven (around 200°F) until you’re ready to serve.

  • Q: How can I tell when the pancakes are fully cooked?

    A: Look for a nice golden brown color on both sides and ensure there are no wet spots or uncooked batter on the surface before serving!

Nutrition facts

Delicious Thin Pancakes to Welcome Home
Recipe Yield:8 servings
Calories:Approximately 150-175 calories per serving.
Calories (Min - Max):1200 - 1400
Total Fat:40g
Saturated Fat:6g
Protein:30g
Total Carbohydrate:180g
Total Sugars:20g