Dada Cooking

Recipes / Breakfast

Breakfast

Pancakes

Whisk flour, baking powder, salt and sugar, fold in eggs beaten with milk and melted butter, then cook ladlefuls on a buttered pan for 2 to 4 minutes a side; about 20 minutes for 4 to 6.

Everyday pancakes are soft, fluffy rounds made from a quick batter of flour, baking powder, eggs, milk and a little melted butter. The batter comes together in a few minutes with one bowl and a whisk, and it is easy to change with wholemeal flour, sliced banana or berries.

Stack of fluffy golden pancakes with a pat of melting butter and syrup on a white plate, with strawberries, blueberries and a fork Start cooking mode

Ingredients

  • 250 g (2 cups) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp sugar (optional)
  • 2 large eggs
  • 360 ml (1 1/2 cups) milk, plus up to 120 ml (1/2 cup) more if needed
  • 2 tbsp butter, melted and cooled, plus extra butter or neutral oil for the pan

Method

  1. Put a griddle or large frying pan over medium-low heat to warm up. Whisk the flour, baking powder, salt and sugar together in a large bowl.
  2. In a jug, beat the eggs with 360 ml milk, then stir in the melted butter. Pour this into the dry ingredients and fold gently until the flour is just moistened; a few small lumps are fine. If the batter is too thick to pour, loosen it with a little more milk.
  3. Add 1–2 tsp butter or oil to the hot pan. When the butter stops foaming, or the oil shimmers, pour in a ladle of batter for each pancake, leaving space between them.
  4. Cook for 2–4 minutes, until bubbles rise and pop on the surface and the underside is golden. Flip and cook for 1–2 minutes more until the second side is lightly browned. Turn the heat down a little after the first batch if they brown too fast.
  5. Serve straight away, or keep the cooked pancakes on an ovenproof plate in a 90°C (200°F) oven for up to 15 minutes while you cook the rest.

Tips

  • Tender pancakes: mix only until the flour disappears. Over-mixing makes them tough and flat.
  • Add-ins: scatter blueberries, sliced banana or chocolate chips onto each pancake right after you pour the batter, before flipping.
  • Storage: cool completely and freeze between sheets of baking paper for up to 1 month. Reheat in a toaster or a dry pan.

Questions

Why are my pancakes flat and tough?

The batter was mixed too much or the baking powder is old. Fold the wet and dry ingredients only until the flour is moistened, leave a few lumps, and use baking powder that is still within its date.

How do I know when to flip a pancake?

Flip when bubbles rise and pop on the surface, the edges look set and the underside is golden, usually after 2 to 4 minutes on medium-low heat.

How do I keep pancakes warm for serving?

Put the cooked pancakes on an ovenproof plate in a 90°C (200°F) oven. They stay warm and soft for up to 15 minutes while you cook the rest.

Can I freeze pancakes?

Yes. Cool them completely, freeze them between sheets of baking paper for up to 1 month, and reheat them in a toaster or a dry pan.

Are these pancakes halal?

The recipe is pork-free and lists no alcohol. It is not halal-certified: check that the butter and baking powder carry halal certification.

Quantities are metric first, with US amounts in brackets. Online recipes are not independently verified.