Pancake
Lightly sweet pancakes, nourishing and satisfying, easy to customize for slow mornings or weekend breakfasts.
Servings: 8
Ingredients:
- 1 cup flour
- 1 cup milk
- 1 egg
- 2 tbsp cane sugar
- 2 tbsp butter, melted and slightly cooled
- 2 tsp baking powder, 1 packet
- ⅛ tsp salt
- 1 tsp vanilla extract, optional
Method:
Start Cooking- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Gently mix just until combined. The batter may be slightly lumpy. Do not overmix.
- Heat a non-stick pan or griddle over medium heat. Lightly grease the pan once with butter or oil.
- Pour about ¼ cup batter onto the pan for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip once and cook the second side for 1–2 minutes, until golden.
- Serve warm. Bon appétit.
Kitchen Tools:
- Nonstick skillet or griddle
Notes:
From the Kitchen
- Room-temperature butter does not blend well into milk and creates lumps. Melt the butter and let it cool slightly before adding so the batter stays smooth.
- Only grease the pan once. The batter already contains butter. Too much fat in the pan will fry the pancakes instead of keeping them soft and fluffy.
- A pinch of salt is essential, even in sweet pancakes. Salt balances sweetness and brings out the flavor of butter and vanilla. Without it, pancakes taste flat.
- Use 1 egg only. One egg gives structure while keeping pancakes tender. Two eggs make them dense and eggy.
- Do not overmix. A few lumps are normal and preferred. Overmixing develops gluten and results in tough pancakes.
- Flip only once. Flip when bubbles form and pop on the surface and the edges look dry. Pressing or flipping early will flatten the pancake.
- ¼ cup batter per pancake gives evenly cooked, fluffy pancakes that are easy to flip.
- White sugar gives a clean, classic flavor. Brown sugar adds a light caramel note and slightly softer texture.
- Add fresh blueberries, sliced bananas, or chocolate chips to the batter.
- Use brown sugar for a warmer, caramel-like flavor.
- Add lemon zest or cinnamon for a subtle twist.
- Swap milk with kefir or yogurt (thin slightly if needed).
- Stir in a splash of maple syrup for extra richness.
- Serve with butter and maple syrup.
- Pair with fresh fruit or yogurt.
- Add eggs or crispy bacon for a fuller breakfast.
- Enjoy with coffee, tea, or a glass of milk.
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Nutrition:
Calories: 122 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 32 mg | Sodium: 154 mg | Potassium: 73 mg | Fiber: 0.4 g | Sugar: 5 g | Vitamin A: 167 IU | Vitamin C: 0.003 mg | Calcium: 103 mg | Iron: 1 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Pancake
WHY WE LOVE IT
Pancakes are simple, lightly sweet cakes for a joyful breakfast. The same batter can lean sweet or turn savory. Whatever the craving, pancakes adapt.
A LITTLE STORY
Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks, today simply known as pancakes. For many, they’re tied to slow weekend mornings and childhood memories.
DID YOU KNOW?
The largest pancake ever made weighed around three tons (over 7,000 pounds) and measured about 15 meters (49 feet) wide. Proof that even the most humble foods can inspire a little joy and wonder.