Time: 25 min.
Complexity: easily
Quantity: 10-12 pancakes

Light, fluffy pancakes have long been a regular feature on American tables, sometimes prepared using recipes passed down through generations. This is a basic and easy-to-make recipe that can be customized to suit your own preferences. These homemade pancakes are great for breakfast. You can add berries, fruits, nuts, zest, spices, and chocolate chips. You can replace the sour milk in the recipe with 1 cup of low-fat milk and 1 tablespoon of vinegar or lemon juice.

Ingredients:

• 1 cup flour
• 1 tbsp. sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 1 tbsp. sour milk
• 1 egg
• 3 tablespoons melted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

flour, sugar, sour milk, eggs, butter

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Preparation:

Step 1
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the sour milk and egg, whisking with a large fork or whisk until smooth. Stir in the melted butter.
Step 2
• Heat a nonstick skillet or griddle over medium heat. Pour batter, 1/4 cup at a time, onto the hot surface. When the pancake is golden brown, flip it over. Preheat the oven to 275°F (135°C) until ready to serve.
Step 3

• Variations

  
  
  Blueberry Banana Pancakes: Stir 1 cup of fresh berries and banana into the dough.

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