pancakes
| Pancakes (butter based) | |
|---|---|
| Cuisine | American |
| Time | 30 minutes |
| Author | Michael Ruhlman |
| Date | June 24, 2026 |
Pancakes (butter based)
Who doesn't love a crispy buttery pancake?
Ingredients
Ratio
Pancake = 2p. liquid, 2p. egg, ½p. butter, 2p. flour
Wet ingredients
- 8 ounces milk
- 2 large eggs
- 2 ounces butter (½ stick), melted
- 1 teaspoon vanilla extract
Dry ingredients
- 8 ounces flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
Optional
- Blueberries
- Dried cranberries; replace one-quarter of milk with OJ; orange zest
- Brown sugar; teaspoon cinnamon; 1 cup diced apple
Procedure
- Combine the wet ingredients in a bowl and whisk until they are thoroughly combined.
- Combine the dry ingredients (press the baking powder through a strainer if it’s pebbly).
- Combine the wet and dry ingredients and whisk or stir until the batter is smooth.
- Cook on a lightly oiled surface, griddle or pan, over medium heat until done.
Notes
- This ratio results in a fairly thick batter, and thick, cakey pancakes. If you like them thinner, add 1 or 2 ounces of milk.
Similar Recipes
