Light Pancakes
Fluffy, tender pancakes made from pantry staples, extracted from a cooking video and ready in about 15 minutes.
Recipe from the original video on YouTube
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup (240 ml) milk
- 1 beaten egg
- 2 tablespoons vegetable oil
- Oil for greasing the skillet
Instructions
- In a large bowl, combine the flour, baking powder, sugar, and salt, mixing well so the dry ingredients are evenly distributed.
- Make a well in the center, pour in the milk, and add the beaten egg and vegetable oil. Mix until you have a smooth batter.
- Heat a skillet or griddle over medium heat and lightly grease it with vegetable oil.
- Pour about 1/4 cup of batter per pancake onto the hot skillet and cook until the edges look golden and small bubbles appear in the center.
- Once the bubbles start to form, gently flip the pancake and cook the other side until golden brown.
- Serve hot with your favorite toppings — syrup, berries, or whipped cream.
These are everyday buttermilk-style pancakes stripped down to the essentials: flour, milk, an egg, and enough baking powder to make them rise light and airy. Because the batter comes together in a single bowl and cooks in minutes, it’s the kind of breakfast you can make on a weekday without measuring anything twice.
Tips: Don’t overmix — stir just until the flour disappears, since a few lumps keep the pancakes tender rather than tough. Let the skillet come fully up to medium heat before the first pancake so the edges set quickly, and flip only once, when the surface bubbles have burst and stayed open. For extra-fluffy results, let the batter rest for five minutes so the baking powder can activate before you start cooking.