Pancake
Home cooking
Let the batter rest so the flour hydrates before you judge its thickness. Use the first small pancake to calibrate the heat, then turn the others once their edges have set.
- Servings (recipe yield)
- 1 servings
- Prep time
- 20 min
- Cook time
- 10 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 200g wheat flour or 100g glutenfree flour
- 200 ml milk
- 2 eggs
- 2 tsp sugar
- 1 tsp baking soda
- a little bit of salt
Instructions
- Mix all ingredients in a bowl.
- Let the dough rest for ~15 mins.
- Heat a pan with a bit butter or oil.
- For each pancake spread a ladle of dough in the pan and bake them at lower medium temperature until they are brown on both sides.
Source: Public Domain Recipes · BeFe · Recipe source · Public-domain source license