This delicious pancake recipe by Gordon Ramsay is a quick and easy breakfast option perfect for any morning. Made with simple ingredients like milk, flour, and eggs, these pancakes are light, fluffy, and flavorful. Customize them with your favorite toppings or mix-ins for a versatile dish the whole family will love!
Ingredients Needed:
- 160g all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1 tsp salt
- 240ml milk
- 1 large egg
- 56g butter, melted
- 2 tsp vanilla extract
How To Make Pancake Recipe?
- Mix the Dry Ingredients: In a large bowl, whisk the flour, baking powder, sugar, and salt until combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Prepare the Batter: Pour the wet ingredients into the dry ingredients and fold gently until just combined. (A few lumps in the batter are fine—they create fluffier pancakes!)
- Heat the Pan: Preheat a non-stick skillet or griddle over medium-high heat and lightly grease with butter.
- Cook the Pancakes: Use 60ml of batter per pancake. Cook until bubbles form on the surface and the bottom is golden brown about 2-3 minutes. Flip and cook for another 1-2 minutes until golden on both sides.
- Repeat: Add butter to the pan as needed and continue cooking pancakes until all the batter is used.
- Serve: Serve hot with butter and a drizzle of maple syrup.
Recipe Tips:
- Don’t Overmix the Batter: Mix until just combined. Small lumps in the batter make pancakes light and fluffy.
- Use Fresh Baking Powder: Make sure your baking powder is fresh for pancakes that rise perfectly.
- Preheat the Pan Properly: A hot pan is key to cooking pancakes evenly. Test with a drop of water—it should sizzle.
- Grease Lightly: Use a little butter or oil to prevent sticking without making the pancakes greasy.
- Flip at the Right Time: Wait until bubbles form and pop on the surface before flipping for golden perfection.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the pancakes to room temperature first. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: Let the pancakes cool down completely. Stack them with baking paper between each pancake and freeze in a sealed bag for up to 2 months.
- Reheat: Use a warm pan to heat each pancake for 1-2 minutes on both sides.
Nutrition Facts:
- Calories: 200 kcal
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 389mg
- Potassium: 153mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 6g
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