Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup evaporated milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the evaporated milk, egg, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook until the other side is golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Fat: 4g
Carbohydrates: 17g
Protein: 4g
Sodium: 150mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of milk in place of evaporated milk.
- You can use melted butter or coconut oil in place of vegetable oil.
- You can add chocolate chips, blueberries, or other mix-ins to the batter.
Variations:
- Add 1/4 teaspoon cinnamon or nutmeg to the batter for a spiced flavor.
- Use whole wheat flour or a gluten-free flour blend for a healthier or gluten-free option.
- Make mini pancakes by using a tablespoon instead of a 1/4 cup measuring cup.
Tips and tricks:
- Do not overmix the batter or the pancakes will be tough.
- If the batter is too thick, add a splash of milk to thin it out.
- Serve with butter and maple syrup for a classic pancake breakfast.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Add a dollop of whipped cream and a sprinkle of powdered sugar for a fancy touch.
Garnishes:
Fresh berries, sliced bananas, or chopped nuts make great toppings for pancakes.
Pairings:
Serve with bacon, sausage, or scrambled eggs for a complete breakfast.
Suggested side dishes:
Fresh fruit salad or hash browns are great side dishes for pancakes.
Troubleshooting advice:
- If the pancakes are too thin, add a tablespoon of flour to the batter.
- If the pancakes are too thick, add a splash of milk to the batter.
- If the pancakes are not cooking evenly, adjust the heat on the skillet or griddle.
Food safety advice:
Make sure to cook the pancakes until they are fully cooked and the internal temperature reaches 165°F to prevent foodborne illness.
Food history:
Pancakes have been around for centuries and are a popular breakfast food all over the world. The addition of evaporated milk to the batter adds richness and flavor to the pancakes.
Flavor profiles:
These pancakes are sweet and fluffy with a hint of vanilla.
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite toppings.
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