Easy Pancakes: A Perfectly Measured Pancake Recipe

Instructions

1. Prep Work
   01

   Whisking Your Base

   Grab a deep mixing bowl and give the eggs and granulated sugar a vigorous whisk until things look pale and nicely aerated. That change in color means your sugar crystals have completely melted into the yolks and whites. Folding in that air early on sets you up with a delightfully fluffy crumb, which is the whole secret to nailing these from scratch.

   2 large eggs3 1/2 oz granulated sugarLarge mixing bowlWhisk
2. 02

   Pouring in the Liquids

   Tip in your measured milk along with the portion of sunflower oil set aside for the batter. Whisk gently just until everything combines into a silky, cohesive liquid, being careful not to whip unnecessary agitation into it right now.

   1 1/2 cup whole milk2 tbsp sunflower oilWhisk
3. 03

   Folding in Dry Ingredients

   Set a fine mesh sieve right over the bowl and sift through the all-purpose flour, baking powder, vanilla, and salt. Gently bring it all together with your whisk or spatula just until the loose powdery streaks vanish. Tiny lumps are your friend here; backing off early keeps the finished crumb wonderfully tender rather than heavy and tough.

   8 1/2 oz all-purpose flour10 g baking powder1 tsp vanilla extract1 g saltFine mesh sieveWhisk
4. Stove Work
   04

   Warming the Skillet

   Set your nonstick skillet or flat crepe pan over medium heat so it warms through evenly from rim to center. Lightly buff the cooking surface using a paper towel moistened with sunflower oil, then immediately nudge the flame down to medium-low so you don't scorch the first round.

   2 tbsp sunflower oilNonstick skillet or flat griddle
5. 05

   Laddling and Flipping

   Scoop roughly a quarter cup (60 ml) of batter right into the center of your skillet. Leave it alone to cook until little air bubbles pop along the surface and the perimeter looks matte and firmly set. Work a thin spatula underneath, flip cleanly in a single decisive flick, and let the second side pick up an even golden brown.

   8 1/2 oz all-purpose flour1 1/2 cup whole milk10 g baking powder2 tbsp sunflower oilLadle or small measuring cupThin spatula
6. Finishing Touches
   06

   Stacking and Serving Up

   Slide the finished pancakes onto a warm plate, piling them up together so they hold in their steam. Work through the rest of the batter the same way, giving the skillet a quick re-wipe with your oiled paper towel before every pour. Finish with a generous ribbon of honey or your go-to toppings while everything is still piping hot.

   2 1/8 oz honey