How can I make pancakes?

Answer 1

Eggs,flour,milk sugar and salt
Break the eggs and beat them
Add one spoon of flour for each egg u used..and mix
Add milk,sugar and salt...mix until u get a smooth liquid...
Pour some oil in a no-stick pan...and add some of the mixture..
rotate the pan so that it goes everywhere forming the round shape of a pancake..
Repeat each time until you run out of mixture...
And enjoy your pancakes!!!

Answer 2

I'm with HarryK. It's hard to beat the package mix for ease and consistency. Following the instructions on the Bisquick mix package. Those are tested, proven recipes even for beginners. A few points in cooking pancakes.
1) Don't use butter in the pan, they brown easily. Use oil instead.
2) Use med heat, an iron skillet is much better than a thin pan.
3) Be patient, let the edge firms up well before trying to flip the pancake over.

Answer 3

Enjoy!

Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter

To serve:
caster sugar
lemon juice
lemon wedges



Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.

Now melt the 50g/2oz of butter in a pan.

Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan.

It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be.

Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Answer 4

1.5 Cups Flour
1 tsp. baking soda
1 tsp. baking powder
2 eggs
2 to 3 Cups Milk (depending how thick you want them)
1 Tbs Vanilla extract
3 Tbs butter
pinch of salt
*Optional fruits

Mix the dry ingredients. Whisk together the milk and eggs. Melt the butter and temper into the milk mixture. Add Vanilla extract to the mixture. Mix with the dry ingredients. If desired, add the fruits or chocolate chips or anything else you want. Heat a pan with butter or a little oil or Cooking spray. Cook over medium-hi heat. If the pan smokes, it's too hot. When the edge of the pancakes appear dry and you can see "potmarks" then flip.

Enjoy!

Answer 5

Mix 1 egg 100mls of milk pinch of salt 4oz plane flour whisk in to a smooth liquid,Heat a med frying pan add a little oil,put enough of the batter mix to thinly cover the pan cook for 1min then turn the pancake over cook the other side and serve with sugar and lemon

Answer 6

Truck-Stop Buttermilk Pancakes by BOBOBEARZOE

INGREDIENTS
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar

DIRECTIONS
1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Answer 7

1 2/3 cups flour
5 eggs
1 tablespoon olive oil
pinch salt
1 teaspoon chopped fresh herbs (basil, parsley, oregano)
1 2/3 cups milk

Using a whisk combine flour, eggs, oil, salt, herbs and half of the milk in a medium bowl. Pour in the remaining milk slowly while whisking. Set aside and allow to rest for 30 minutes.
Pour batter onto greased griddle to form an eight inch diameter circle. Bake until the batter is set (about 30 seconds each side). Flip using a spatula backspace.

Variation: Eliminate herbs. Add 1 tablespoon sugar to milk in recipe. For filling, combine equal parts ricotta and marscapone cheese, sweeten with sugar to taste and flavor with 1 tablespoon anisette liquor. Fill Crespelle and top with sliced fresh strawberries or pineapple. Drizzle with matching fruit syrup.

Answer 8

1/2 pint milk, 2 eggs, 4 oz plain flour......mix it all together to form a smooth paste. Heat your frying pan so it is smoking, add some mixture moving it around to spreadout over pan, cook one side, turn over wth spatula (or if feeling very adventurous, flip up in air to turn over), cookon the other side, eat......enjoy x x

Answer 9

buy a packet mix!