How does Gordon Ramsay make his pancakes?

First, Ramsay mixes 100 grams of flour (about 3/4 cup), 300 mL of milk (about 2 Tbsp.), and two whole eggs into a bowl. After 15 minutes, he sprays a hot nonstick pan with oil before pouring in one full ladle of the mixture into the center of the pan.

What is the queens pancake recipe?

How to Make Queen Elizabeth's Pancakes 4 teacups flour (3 regular cups all-purpose flour) 3 teaspoons cream of tartar. 2 teaspoons baking soda. 2 teacups milk (12 ounces or 1-1/2 cups) 2 whole eggs. 4 tablespoons caster sugar. 2 tablespoons melted butter (plus more to grease the pan) Sep 21, 2022

What ingredient in a basic made from scratch pancake batter makes pancakes fluffy?

Flour: This homemade pancake recipe starts with all-purpose flour. Baking powder : Baking powder, a leavener, is the secret to fluffy pancakes.

What makes fluffier pancakes milk or water?

Milk helps make pancakes fluffier than water . Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

What makes pancakes fluffier?

A Little Bit of Science. To dive into a little bit of pancake science, fluffier pancakes are caused by bubbles that form in the batter followed by the solidification of those beautiful bubbles ! When you add baking powder to your pancake batter, you're encouraging the release of gas, which forms bubbles in the batter.

What is the key to making the best pancakes?

Making good pancakes depends on three key factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes . Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients.

What makes restaurant pancakes taste so good?

Using milk instead of water when you're utilizing it as a mix-in creates a fluffier texture in the end , much like it does when the same is done to scrambled eggs. Restaurants also refrain from using butter and oil on the griddle, popular ways to grease pans when in your own kitchen, which tend to affect the flavor.

This Easy Basic Pancakes Recipe Will Be Your New Go-To (2024)

Gather ingredients and preheat oven:
Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
Mix dry ingredients:
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
Mix wet ingredients:
In a medium bowl, whisk together milk, butter (or oil), and egg.
Combine wet and dry ingredients:
Add dry ingredients to milk mixture; whisk until just moistened. (Do not overmix; a few small lumps are fine.)
Heat and oil skillet or griddle:
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
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Spoon batter onto skillet or griddle:
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
How to Make Perfectly Round Pancakes That Look Like They Were Ordered at a Diner
Cook first side:
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.
The underside should reach a gorgeous shade of goldjustas the uncooked batter on top loses its wet sheen—indicating that it's time to flip.
Flip pancakes:
Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
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Easy Mini Pancake Recipe (Freezer Friendly, Sugar Free)
Choose a thin,broad spatula(the same width as the pancakes, if possible) and turn each one over as gently and quickly as possible. The second side should take less time than the first, so keep an eye on them.
Serve immediately, or keep warm in oven:
Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
How to Keep Pancakes Warm Until You're Ready to Serve Them—and Other Must-Know Pancake Tips

Pancake Variations

Buttermilk

In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.

Yogurt

In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Wholegrain With Yogurt

In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Everything You Need to Know About Using Alternative Flours for Pancakes

Storing and Reheating Pancakes

How to Store Leftover Pancakes and Batter

To store pancake batter: If you have leftover pancake batter that you will use within one day, keep the batter in the mixing bowl or measuring cup you mixed it in, cover it with plastic wrap, and store it in the refrigerator. If you won't be using the batter within a day, cook the rest of the pancakes and store them to reheat another time.
To store leftover pancakes: Leftover pancakes freeze well. Be sure to let them cool completely before refrigerating or freezing. We recommend storing leftover pancakes in the refrigerator if you will eat them within a few days. For longer storage, freeze them. Whether you are refrigerating or freezing, keep them in a zip-top freezer bag, separating them with wax or parchment paper so they don't stick. Make sure all the air is removed from the freezer bag.

How to Reheat Leftover Pancakes

There are several ways to reheat leftover pancakes, but we recommend using the oven method if you have a number of pancakes to reheat. If you're reheating just a few, use your toaster. Avoid the microwave; pancakes tend to cool and dry out more quickly with this method.

Reheating in the oven: Preheat the oven to 350 degrees. Place pancakes on a rimmed sheet pan and warm through. This will take between 6 and 10 minutes if you are starting with frozen pancakes; leftover pancakes from the refrigerator need less time.
Reheating in the toaster: Place one pancake in each slot of the toaster and set it to a medium toast level. If the pancakes aren't warmed sufficiently, toast them again at a lower setting.

How to Keep Pancakes Warm Until You're Ready to Serve Them—and Other Must-Know Pancake Tips

Frequently Asked Questions

Can you make pancakes ahead of time?

Yes, you can make pancakes ahead of time. We don't recommend making them ahead of a more formal weekend brunch, since they taste best when hot off the griddle. Prepping a batch for quick weekday breakfasts, however, is a good idea; reheat as many as you need each morning.

Can I omit the sugar?

Most pancake recipes use only a small amount of sugar (our recipe has 2 tablespoons of sugar for four servings). Even this small amount plays an important role in the batter. You can omit sweeteners, but your pancakes will be rubbery in texture.

Can I use water or dairy-free milk instead?

Alternative or dairy-free milks can replace dairy milks in pancake recipes. Choose an unsweetened option; replace the exact amount of dairy milk called for with your favorite alternative milk. You can use water, but the resulting pancakes will be less rich and flavorful.

Can I use gluten-free flour or whole-wheat flour instead?

Our Easy Basic Pancakes recipe was written and tested using all-purpose flour. If you use a 1-to-1 gluten-free flour mix, you'll get a good result; these flour blends are a direct substitute for all-purpose flour.

Whole-wheat flour is different. Substituting whole-wheat flour for all-purpose flour in our Easy Basic Pancakes recipe will result in a thinner batter; pancakes will also spread more in the pan. This flour also produces a different pancake color and taste—you may detect the whole wheat, while pancakes made with all-purpose flour are neutral in flavor. Once you slather them in butter and maple syrup, however, no one will notice a difference. (You can also make the pancakes with half all-purpose and half whole-wheat flour—a ratio that offers the best of both types.)

Try Our Other Favorite Pancake Recipes

Peanut Butter-Stuffed Pancakes
Oven-Baked Blueberry Pancakes
Lemon-Poppy Seed Cloud Pancakes
Bacon Pancakes
Cheddar-and-Scallion Savory Pancakes
Buckwheat Pancakes

This Easy Basic Pancakes Recipe Will Be Your New Go-To (2024)

Gather ingredients and preheat oven:

Mix dry ingredients:

Mix wet ingredients:

Combine wet and dry ingredients:

Heat and oil skillet or griddle:

Spoon batter onto skillet or griddle:

Cook first side:

Flip pancakes:

Serve immediately, or keep warm in oven: