Breakfast Pan Cakes
A classic and basic recipe of pancake with a simple batter which gets mixed in a single bowl and the breakfast is ready in no time.
Ingredients
- 1 cup all-purpose flour spooned & leveled
- 2 tablespoon sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 2 tablespoon unsalted butter
- 1 large egg
- 1 tablespoon oil
Instructions
- In a small bowl whisk together flour, sugar, baking powder & salt.
- In a medium bowl whisk together milk, butter, and egg. Add dry ingredients to the milk mixture whisk until moistened (do not overmix). Keep aside for half an hour or 15 minutes.
- Heat a large frying pan (nonstick) over medium heat. Grease the pan with few drops of oil using a paper towel.
- For each pancake spoon 2 or 3 tbsp of batter onto the pan and spread it slightly to give a round shape.
- Cook until the surface of pancakes have some bubbles 1 or 2 min. Flip carefully with a thin spatula and cook until golden.
- When cooked transfer the pancakes to the baking sheet, cover loosely with an aluminum sheet and keep warm in the oven until served.
- Serve with butter, honey or maple syrup.
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