There’s something wonderfully cheerful about a stack of warm pancakes on a slow morning, and the good news is they don’t need a long shopping list. With just four everyday ingredients, you can have soft, fluffy pancakes on the table in about 20 minutes, no mixer or fancy equipment required. They’re a great weekend treat, an easy breakfast for children and a forgiving first recipe for beginners. Here’s how to make them in five simple steps, with a few tips for getting them light and golden every time.
Gather your four ingredients
You’ll need 1 cup (about 125 g) of plain flour (maida), 1 cup (240 ml) of milk, 1 egg and 2 teaspoons of baking powder. That’s all, plus a little butter or oil for the pan. For a touch of sweetness, you can stir in a spoonful of sugar or honey and a drop of vanilla, but they’re optional. Make sure your baking powder is fresh, since old baking powder is the number one reason pancakes turn out flat. This quantity makes about six to eight medium pancakes.
Mix the batter, gently
Whisk the egg and milk together in a bowl, then add the flour and baking powder. Stir just until the flour disappears, and stop there. A few lumps are perfectly fine, and even helpful, because overmixing makes pancakes tough and chewy instead of fluffy. If the batter looks too thick to pour, add a splash of milk, and if it seems too thin, add a spoonful of flour. Let it rest for five minutes while you heat the pan, which gives the baking powder time to start working.
Heat the pan properly
Place a non-stick pan or flat tawa over medium-low heat, and let it warm up for a minute or two. Rub it lightly with butter or oil, and wipe away the excess with a paper towel, since too much fat makes the pancakes fry unevenly. Patience matters here. If the pan is too hot, the outside burns before the inside cooks, and if it’s too cool, the pancakes stay pale and flat. A drop of water should sizzle gently, not spit.
Cook and flip
Pour about a quarter cup of batter into the pan for each pancake, leaving space between them. Cook for about two minutes, until small bubbles appear on the surface and the edges look set. Then slide a spatula underneath, flip in one confident motion, and cook for another minute or so until golden. Resist the urge to press the pancake down, which squeezes out the air that makes it fluffy. Keep the finished ones warm on a plate while you cook the rest.
Serve and make them your own
Stack the pancakes and top them with honey, maple syrup, fresh fruit, a spoonful of curd or a knob of butter. Leftovers keep in the fridge for a day or two and reheat well in a toaster or on a tawa. You can swap in whole wheat flour for a heartier version, though they’ll be slightly denser, or mash a ripe banana into the batter for natural sweetness. If anyone at the table has an egg, milk or gluten allergy, check the ingredients carefully first.
Disclaimer:
This article is intended for general informational and culinary purposes only. Results can vary with the type of flour, the freshness of the baking powder and your pan. These pancakes contain wheat, egg and milk, so they are not suitable for people with those allergies or intolerances. Take care around hot pans and stoves, especially with children in the kitchen.