Updated: Aug 7, 2020
What Are Pancakes..?
Pancakes are a kind of bread made on a frying pan. Although it is mainly called "pancake" in the English speaking countries and it is thin dough, in Mexico, it is called "hotcake" and it is often thick dough. Most pancakes are quick breads that use baking powder, although some are also made using a yeast-raised or fermented batter.
In many different places, pancakes are served as breakfast or dessert, and they are served with sweet sauces or toppings such as maple syrup, jam, or sugar. Pancakes are also served with savory (non-sweet) fillings and toppings such as meat pie.
Pancakes are often considered a weekend-only treat, but there’s no denying that the other five days would be substantially better if they, too, started with a warm short stack. To make this an actually feasible option on hectic mornings, you have a few options. You can make and freeze pancakes in advance (or even freeze the batter), or you could master this one-bowl recipe that requires just six pantry ingredients and is ready in 30 minutes or less.
1 cup all-purpose flour
2 tbsp powdered sugar
1/4 tbsp baking powder
14 tbsp salt
1 cup milk
1 large egg
Honey and mint leaves for serving
Combine the dry ingredients in a large bowl. Place 1 cup all-purpose flour, 2 tablespoons powdered sugar, 1/4 tbsp baking powder and 1/4 tbsp salt in a large bowl and whisk to combine.
Add the wet ingredients. Add 1 cup milk, 1 large egg. Whisk until almost smooth, a few small lumps are fine.
Let the batter rest while you heat a pan. Set the batter aside for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Fry 3 pancakes for 3 minutes. Pour about 1 ladle pancake batter on the skillet and bake till the edges are dry and bubbles start to pop. This way the side of pancake will turn golden brown.
Flip and cook for another 2 to 3 minutes. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate. Repeat using more oil and cooking the remaining batter.