Tue, 25/09/2012 - 19:38 -- nick

Pancakes are a type of flatbread prepared from a batter that is baked on a hot griddle or frying pan.


  • 1 cup (120 grams) all-purpose flour (white, whole grain or 1:1 mix of white and whole grain)
  • 1½ teaspoon baking powder
  • 1 pinch salt
  • 1 cup (250 ml) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)
  • 1 eggs, separated
  • 1 Tbs white sugar (Optional: this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix.


  1. In large bowl, mix dry ingredients together until well-blended.
  2. Add milk and mix well until smooth.
  3. Separate eggs, placing the whites in a medium bowl and the yolks in the batter. Mix well.
  4. Beat whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
  5. Pour ladles of the mixture into a non-stick pan, one at a time.
  6. Cook until the edges are dry and bubbles appear on surface. Turn; cook until golden. Yields 12 to 14 pancakes.

Notes, tips, and variations

  1. Serve with butter, maple syrup, fruit, chocolate spread, melted chocolate, jam or cheese.
  2. Many variations of this recipe use a beaten egg. In these variations most commonly all wet ingredients are mixed together with the dry ingredients in step 2, and you then proceed to step 5.
  3. Use buttermilk or yogurt instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product (i.e. whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want).
  4. Add sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping.

Via Wikibooks