Pancakes are eaten all over the world. Here at startcooking.com I have three different recipes which you can choose from to make pancakes:
- Chocolate Chip Pancakes from Scratch (video)
- Crepes With Nutella (video) (Crepes are a very thin, flat pancake)
- From a box mix (today’s photo-tutorial)
If you make crepes or pancakes from “scratch” you will need: flour, baking powder, vanilla sugar, salt, milk, butter, eggs, and vegetable oil. If you are just learning how to cook, all of these ingredients are in fact, an important part of a well stocked cupboard.
BUT, given that this is startcooking.com I’m going to show you how to make pancakes with a box mix.
Before buying the box mix, check the ingredients necessary to make that particular box mix. Some require only water. Some want you to add eggs, milk and sometimes vegetable oil to the box mix. Don’t leave the grocery store until you have read the back of the box of your pancake mix!
This particular mix requires only water. (The directions on the back of the box are usually done very well; often including a picture drawing of what to do!)
Using a medium size bowl, measure out the pancake mix into the bowl; be sure to level off the top of the measuring cup.
Now add the water. Use a glass measuring cup with a spout. It will make measuring and pouring the water easier.
Blend it all together with a whisk or a fork until everything is just combined. (No vigorous beating here!)
Preheat a large fry pan on medium heat for about one minute.
You will know when the pan is hot enough when you drop a few drop of water on the fry pan and they dance and sizzle! (There is a good visual of this in my Stir Fry Video)
Once the pan is hot, add 1 ½ tablespoons of vegetable oil.
You could use butter, but butter burns more quickly than vegetable oil so it can get a bit tricky if your pan gets too hot.
Using a ¼ cup measure, scoop up some batter, hold the cup about 2-3 inches from the surface of the pan, and pour the batter into the pan.
Try and make them nice and rounded. You could mush it around a bit with the back of a spoon to try and get them rounder. It may take a little practice! I like to make about 3 or 4 pancakes at a time.
Tempting as it is to make one giant pancake – I wouldn’t recommend it: it’s really tricky to flip!
There are lots of different topping you could add at this point.
Chocolate chips, coconut, chopped nuts, raspberries, blueberries, bananas, and raisins are some sweet options. For savory pancakes try shredded cheese or cooked bacon.
All you do is sprinkle your extras onto the uncooked side of the pancake. This way, everything gets evenly distributed. (Some recipes will have you add the extras to the batter but I prefer to sprinkle them on the top.)
Let the pancakes cook until you see all little bubbles on the surface of the pancake.
Using a spatula take a peek on the underside to see if they are ready to flip. They should be beautifully browned.
Now cook the flip side until it is nice and brown. The flip side never gets quite as browned or looks quite as good as the top side. The flip side takes only about half the cooking time of the first side.
Don’t keep flipping the pancakes. Flip once and that’s it!
You can keep your pancakes warm in a 200 degree oven until you have finished cooking them all.
There are of course many different types of syrup you can pour over your pancakes, but my favorite is good old fashioned maple syrup!
- One box of pancake mix
- Vegetable oil
- Chocolate chips
- Chopped Nuts
- Shredded Cheese
- Cooked bacon
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