The Best Pancake Recipe Ever

Our favourite pancakes take just seconds longer to whip up than those from a box. These babies also freeze well, heading straight from the freezer into the toaster for fast weekday breakfasts

By Nigella Lawson

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American Breakfast Pancakes

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 1 tsp sugar
  • 2 large eggs, beaten
  • 2 tbsp butter, melted and cooled
  • 1-1/3 cups milk
  • butter for frying

The easiest way to make these pancakes is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a pitcher (it’s much easier to pour the batter into the pan than to spoon it).

I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.

I get 11 blini-pan-sized pancakes out of this, maybe 16 silver-dollar-sized ones on the griddle.

Hungry for more great recipes? You’ll find inspiration for every meal and taste in our collection of  Top 100 Best-Loved Canadian Family Recipes.

 

Excerpted from How to be a Domestic Goddess: Baking and the Art of Comfort Cooking. Copyright © 2001 by Nigella Lawson. Published by Knopf Canada. Reproduced by arrangement with the publisher. All rights reserved.

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