How To Make Pancake With All Purpose Flour
Elevate your mornings with the timeless joy of perfect, fluffy pancakes made from a simple pantry staple: all‑purpose flour. This guide walks you through every step of the process, from gathering ingredients to plating the final stack, so you can master the classic breakfast treat without hassle.
Ingredients
Using the right proportions ensures a light texture and consistent flavor. Below is a standard recipe that yields 8‑10 medium pancakes.
- 200 g (≈ 1 ½ cups) all‑purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 200 ml milk (about ¾ cup)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
Kitchen Tools I
Having the right tools makes the process smoother and helps you achieve that “perfect, fluffy” result every time.
- Large mixing bowl
- Medium bowl for wet ingredients
- Whisk or fork
- Measuring cups and spoons
- Non‑stick skillet or griddle
- Spatula
- Plate for resting cooked pancakes
Preparing the Batter
Dry mixture
For the dry mixture, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk briefly to distribute the leavening agents evenly.
Wet mixture
In a separate bowl, beat the egg, then add 200 ml of milk, melted butter, and vanilla extract if using. Mix until the liquid is smooth.
Bringing it together
Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a whisk or spatula until just combined. Do not over‑mix; a few lumps are fine and will disappear during cooking.
