Monday, April 29, 2019



I tried several recipes looking for the perfect flavor and batter for pancakes and finally found it! This recipe is great!

  • 1 tablespoon sugar
  • 2 1/4 cups milk
  • 1/4 cup melted butter or canola oil
  • good pinch of salt
  • 4 large eggs
  • 2 cups all purpose flour


First, place all ingredients in order in a blender and mix until smooth, about 1 minute. Scrape the sides and mix again briefly until the dough is lump-free. Refrigerate at least 1 hour, but 2 is ideal.

Then, place a non-stick or cast iron skillet over medium to medium-high heat  to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot pan in one hand and the dough in the other, slowly and regularly pour the pancake batter into the center of the pan, tilting the pan to distribute the batter evenly over the bottom in a very thin layer. It takes a bit of practice, but after 3 or 4 times, you can get regular pancakes regularly.

After 10 to 15 seconds, the pancake batter should no longer look shiny, it should appear more matte and the bottom should be slightly golden. So turn it over and cook for another 10 seconds or so. Remove from the mold and repeat this process until there is no more dough left.

I like to stack my pancakes in a pie plate covered with aluminum foil throughout the cooking process to keep them all warm, a tip my mom did. Serve immediately with the garnishes you want. Happy cooking time