epicurious3.8
One-Cup Pancakes
This easy pancake recipe doesn't require any measuring tools—a juice cup or mug will do. Make these simple pancakes for brunch or even breakfast on a weekday.
👥 12 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Jessica Elliott Dennison📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
First, crack the egg into a large mixing bowl. Using a cup or mug, measure out the level cup of flour and add it to the bowl. Repeat with the milk and then throw in the salt. Using a balloon whisk, mix together all the ingredients until you have a fairly smooth batter.
egg1milk (either dairy milkor a plant-based milk)1 cup
2
Next, warm a large non-stick skillet over a high heat. Add half a pat of butter to the pan and heat until bubbling, swirling it around so that the melted butter coats the base and sides.
3
Spoon 2 tablespoons of batter into the pan to form a small pancake. Continue spooning in more batter—you’ll probably fit 3 or 4 pancakes in your pan at once, but make sure there’s plenty of space between them as it’ll make flipping them easier. Cook fewer pancakes at a time, if necessary.
4
Cook the pancakes on one side for 1–⏱️ 2 minutes then, using a spatula, carefully flip them over and cook for a further minute on the other side until nicely golden. (You may need to reduce the heat to medium if the pan is getting too smoky.) Transfer to a plate.
5
Add another pat of butter to the pan and continue to make more pancakes until you’ve used up all the batter.
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