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A stack of pancakes, made from scratch, topped with butter and drizzled with honey

Pancakes from scratch

Print Recipe
Add melted butter, do not overmix, heat the pan before pouring in the batter and, remember, wait for the bubbles before flipping.
Course Breakfast
Cuisine International
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
Author Connie Veneracion

Ingredients

  • 1 cup all-purpose flour (do not press into the measuring cup)
  • ¼ teaspoon salt
  • 6 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 large egg
  • ½ cup evaporated milk mixed with ½ cup water
  • 4 tablespoons melted butter

Instructions

  • Stir together the flour, salt, sugar and baking powder.
  • In a mixing bowl, lightly beat the egg and milk.
  • Add the flour mixture and stir just until blended.
  • Fold in the melted butter.
  • Place your pan on the stove set to MEDIUM heat. Wait for the pan to get hot.
  • Pour a quarter cup of pancake batter into the hot pan.
  • When the center has a few bubbles while the edges are almost covered with them (it takes 45 seconds, on the average), flip the pancake over and cook for another 20 seconds.
  • Serve the pancakes immediately.