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Select Breakfast Item: Select Breakfast Item Pancakes Omelette nalli nihari

Easy Basic Pancakes Recipe

Ingredients:

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions:

1. Gather ingredients and preheat oven:

   Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

2. Mix dry ingredients:

   In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

3. Mix wet ingredients:

   In a medium bowl, whisk together milk, butter (or oil), and egg.

4. Combine wet and dry ingredients:

   Add dry ingredients to milk mixture; whisk until just moistened. (Do not overmix; a few small lumps are fine.)

5. Heat and oil skillet or griddle:

   Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

6. Spoon batter onto skillet or griddle:

   For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the spoon to spread the batter into a round (you should be able to fit 2 to 3 in a large skillet).

7. Cook first side:

   Cook until the surface of pancakes has some bubbles and a few have burst, usually taking 1 to 2 minutes. The underside should reach a gorgeous shade of gold just as the uncooked batter on top loses its wet sheen, indicating that it's time to flip.

8. Flip pancakes:

   Flip carefully with a thin spatula, and cook until browned on the underside, for an additional 1 to 2 minutes.

9. Serve immediately, or keep warm in the oven:

   Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and remaining batter (you'll have 12 to 15 pancakes). Serve warm, with desired toppings.

Pancake Variations:

• **Buttermilk:** In step 1, add 1/2 teaspoon baking soda to the dry mixture. In step 2, replace the milk with low-fat buttermilk.
• **Yogurt:** In step 1, add 1/2 teaspoon baking soda to the dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

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