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“Very simple recipe made with very basic ingredients you'll most likely have in your house. Good for beginner cooks. Easy to follow and edit for individual tastes. Best served with butter, jam or syrup and cream, or lemon and sugar. I sometimes add Banana and honey, mixed berries, or nuts if I get bored. If you want to try getting a little fancy, try folding in egg whites at the end of the mixing process instead of full eggs, or adding a teaspoon or two of baking powder for fluffier pancakes again.”
READY IN:
25mins
SERVES:
4-6
YIELD:
10-14 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour flour into medium to large mixing bowl, make a well in the center.
  2. Add eggs, vanilla, and sugar. Add about half the milk.
  3. Stir the ingredients, slowly adding in the rest of the milk. The amount of milk you should add depends on what type of pancakes you want. The thicker the mixture, the thicker the pancakes.
  4. Don't be to fussy about having a few lumps, it wont matter to much in the end. Try not to stir the mixture for too long. Quick combining of ingredients is what you're after.
  5. Place a frying pan over a medium to low heat (adjust according to your own stove).
  6. Butter the frying pan, and place a spoonful of the mixture into the centre (I use a soup ladel for this, I think it makes it easier), and spread the pancake so it is about a centimetre thick, or less.
  7. When alot of bubbles begin to appear on the top of the pancake (usually 1-2 minutes, or until the underside is golden brown), flip it over and allow the other side to also brown off for a minute. You can test wether the pancake is cooked by pushing lightly on the centre. If it springs back it is ready.
  8. Make sure to wipe out and re-butter your frying pan with each pancake cooked.

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