Pancakes (North American)
Flatbread North American pancakes are a type of pancake prepared from a batter that is baked on a hot griddle or frying pan. They exist in several variations in many different local cuisines.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Set aside about 15 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Serve with butter, maple syrup, fruit, chocolate spread, melted chocolate, jam, or cheese.
Many variations of this recipe use a whole beaten egg instead of the yolk and whipped whites. In these variations, all wet ingredients are mixed together with the dry ingredients to make the batter before moving on to the cooking.
Use buttermilk or yogurt instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product—whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want.
Try adding sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping.
Adapted from the source recipe's notes.Method
- 01
In a large bowl, mix dry ingredients together until well-blended.
- 02
Add milk and mix well until smooth.
- 03
Separate the egg, placing the whites in a medium bowl and the yolks in the batter. Mix batter well.
- 04
Whip whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
- 05
Pour ladles of the mixture into a non-stick pan, one at a time.
- 06
Cook until the edges are dry and bubbles appear on surface. Flip, then cook until golden.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to Brandon Martin-Anderson; view original image record .
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