Perfect Pancakes with Three Secrets
Perfect Pancakes with Three Secrets
Ingredients
For the Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 1 tablespoon sour cream
For Browning and Cooking
- 1/4 cup unsalted butter
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a separate medium bowl, whisk together the milk and large egg.
⏱️ 1 min
- 3
In a small saucepan or skillet, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and develops little brown specks at the bottom. This is your first secret for deep, toasty flavor. Remove from heat immediately to prevent burning.
⏱️ 3 min
- 4
Pour the browned butter into the wet ingredients (milk and egg mixture). Add the sour cream (your second secret for richness and tenderness) to the wet ingredients and whisk until well combined.
⏱️ 1 min
- 5
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix.
⏱️ 1 min
- 6
Let the pancake batter rest at room temperature for 10 minutes. This is your third secret, allowing the flour to hydrate and the batter to relax, resulting in fluffier pancakes.
⏱️ 10 min
- 7
Heat a lightly greased griddle or non-stick pan over medium-low heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through, flipping once bubbles appear on the surface and the edges look set.
⏱️ 15 min
- 8
Serve immediately with your favorite toppings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Pancakes with Three Secrets
For the Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 1 tablespoon sour cream
For Browning and Cooking
- 1/4 cup unsalted butter
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the milk and large egg.
⏱️ 1 min - 3
In a small saucepan or skillet, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and develops little brown specks at the bottom. This is your first secret for deep, toasty flavor. Remove from heat immediately to prevent burning.
⏱️ 3 min - 4
Pour the browned butter into the wet ingredients (milk and egg mixture). Add the sour cream (your second secret for richness and tenderness) to the wet ingredients and whisk until well combined.
⏱️ 1 min - 5
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix.
⏱️ 1 min - 6
Let the pancake batter rest at room temperature for 10 minutes. This is your third secret, allowing the flour to hydrate and the batter to relax, resulting in fluffier pancakes.
⏱️ 10 min - 7
Heat a lightly greased griddle or non-stick pan over medium-low heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through, flipping once bubbles appear on the surface and the edges look set.
⏱️ 15 min - 8
Serve immediately with your favorite toppings.
⏱️ 1 min