Pan cakes: a simple skillet pancake recipe
If you searched for “pan cakes,” the usual name is pancakes: small rounds of batter cooked on a skillet or griddle. This version makes about eight modest pancakes for two people, with a tender middle and lightly browned surface.
Allow about 30 minutes including a 15-minute rest. A few small lumps are useful here; beating until perfectly smooth after adding flour can make the pancakes tougher. The method is adapted to a small household batch, not presented as a personal cooking trial.
Why pancakes turn dense: too much flour, excessive mixing or old baking powder can all reduce lift. Weighing the flour is more repeatable than packing a measuring cup. Do not press down with the spatula after flipping.
The first pancake is a useful heat check, not a reason to turn the burner all the way up. Serve with fruit or a little syrup; toppings are additional to the listed ingredients. This recipe contains wheat, egg and milk.
Ingredients
Step 1
Whisk flour, sugar, baking powder and salt together. In a second bowl whisk the egg with the milk, then stir in the cooled melted butter. Have a wide spatula and a plate ready before heating the pan.
Step 2
Fold wet and dry mixtures together only until no dry pockets remain. Let the batter stand for 15 minutes. It should fall from a spoon in a thick ribbon; if it has become unusually stiff, add milk one tablespoon at a time.
Step 3
Warm a heavy nonstick skillet over medium heat and wipe with a thin film of oil. Spoon in small rounds, leaving room between them. Reduce the heat if the undersides brown before bubbles form on top.
Step 4
When bubbles appear and the edges begin to look set, flip once. Cook the second side until browned and the center is cooked through, usually another 1–2 minutes. Open the first pancake to check the middle before finishing the batch.
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