Imagine waking up to a stack of irresistibly light, golden pancakes that melt in your mouth with every bite - and the best part? These aren't just any pancakes, but a foolproof recipe using self-rising flour that guarantees pancake perfection every single time! Whether you're a breakfast novice or a seasoned home cook, this recipe will transform your morning routine and make you the breakfast hero of your household.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 6 pancakes
Ingredients
- 1 cup self-rising flour
- 1 cup milk
- 1 egg
- 2 tbsp sugar
- 2 tbsp melted butter
Instructions
- In a large mixing bowl, combine the self-rising flour and sugar. Whisk together to ensure even distribution of ingredients.
- Create a small well in the center of the dry ingredients. Crack the egg into the well and pour in the milk and melted butter.
- Gently whisk the wet and dry ingredients together until just combined. Be careful not to overmix; some small lumps are okay. Overmixing can lead to tough pancakes.
- Let the batter rest for 2-3 minutes to allow the flour to absorb the liquid and the gluten to relax.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Allow enough space between pancakes for easy flipping.
- Cook until bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them soft.
- Repeat the cooking process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with butter, maple syrup, fresh fruits, or your favorite pancake toppings.
Tips
- Rest Your Batter: Letting the batter sit for 2-3 minutes allows the flour to hydrate and gluten to relax, resulting in more tender pancakes.
- Watch the Heat: Medium heat is crucial. Too hot, and you'll burn the outside while the inside remains raw; too cool, and you'll get pale, soggy pancakes.
- Don't Overmix: Embrace those small lumps in your batter! Overmixing develops gluten and can make your pancakes tough and chewy.
- Check Bubble Formation: Wait until bubbles form and edges look dry before flipping - this is your pancake's way of saying it's ready to turn.
- Keep Pancakes Warm: Cover cooked pancakes with a clean kitchen towel to maintain their soft, fluffy texture while you finish the batch.
Nutrition Facts
Calories: 163kcal
Carbohydrates: 22g
Protein: 5g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 45mg
