Old-fashioned pancakes

Old-fashioned pancakes are a timeless breakfast delight, evoking nostalgic memories of cozy, sunlit kitchens and the aroma of buttery, golden-brown delights. The batter, a creamy blend, typically starts with basic, wholesome ingredients: all-purpose flour forms the backbone, providing structure; baking powder, the leavening agent, infuses airiness, creating fluffy textures; a pinch of salt balances the flavors.

Sugar is often added for a hint of sweetness, complementing the richness of the eggs, which are whisked in to add moisture and bind the ingredients. The mixture is gently combined with milk, resulting in a smooth, pourable consistency. Some recipes might call for buttermilk, introducing a subtle tanginess.

The magic happens on the griddle or skillet. A dab of butter or a splash of oil heated just right ensures each pancake cooks to a golden brown hue, with crispy edges and a soft, tender middle. The batter is ladled onto the hot surface, sizzling as it spreads. Bubbles form and burst on the surface, signaling the perfect moment to flip the pancake, revealing a beautifully browned underside.

Served hot, these pancakes are often stacked high, with melting pats of butter crowning the top and pure maple syrup cascading down the sides, seeping into every fluffy layer. Variations might include a sprinkle of blueberries or chocolate chips added to the batter, or a dusting of powdered sugar or a dollop of whipped cream for garnish.

Old-fashioned pancakes are not just a meal; they are an experience. Each bite is a blend of crisp exterior and airy interior, a balance of sweet and savory, making them a beloved classic in many households. They represent comfort food at its finest, simple in ingredients but rich in flavor and tradition.


°1 1/2 c all-purpose flour

°3 1/2 teaspoons of baking powder

° 1 teaspoon salt

°1 tablespoon of white sugar

° 3 tablespoons of melted butter

°1 egg

°1/4 cup of milk

° cooking spray

How to make:

1- Mixing flour, baking powder, salt & sugar in  bowl.

2- Whisking melt butter, eggs & milk to smooth. Letting mix sit for 5 mn.

3. Heat the skillet over medium-high heat. spray with cooking spray. Pour batter into hot skillet, about 1/4 cup batter per pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden brown, about 1-2 minutes.

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