Pancake Batter

When preparing pancake batter, its hard to go wrong. The key is to ensure its smooth and fluid enough to pour easily into the pan and spread evenly.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 g Wheat flour, white, multi-purpose

  • 1 teaspoon Sugar, white

  • 2 pinch Salt, table

  • 2 piece Egg, fresh

  • 300 ml Milk, whole milk

  • 1 spoon Oil, plant, sunflower

Steps

  1. In a bowl, sift the flour. Add salt and sugar, mix well, and make a well in the center. Crack the eggs into the well, then add about 50 ml of milk and one tablespoon of oil.

  2. Start mixing the ingredients in the well with a hand whisk or mixer, gradually incorporating the flour from around the edges. Mix until all the flour is combined (add a little more milk if needed) and you have a smooth, thick mixture without lumps.

  3. While continuously mixing, slowly pour the remaining milk into the bowl in a thin stream. Once all the milk is added and you have a smooth, runny batter, stop mixing. The batter should be fluid but not watery. If it's too watery, add a bit more flour.

  4. Let the prepared batter rest for 15 to 30 minutes before cooking to allow the starch granules to swell. Be sure to give it a good stir before cooking.

Nutrition Information (Per 100g)

  • Calories: 258.23 kcal
  • Fat: 8.52 g
    • Saturated Fat: 1.94 g
  • Carbohydrates: 30.58 g
    • Sugars: 1.16 g
  • Protein: 10.07 g
  • Fiber: 0.77 g

Advice

Instead of milk, you can use water, sparkling water, or plant-based milk. Water makes the batter lighter, while milk results in a smoother batter that browns more beautifully. You can also use a combination of half milk and half water. Optionally, add vanilla extract or ground cinnamon to the batter.