easy pancake

Find out how to make pancakes the classic way. This recipe is great for sweet or savoury pancakes. Perfect for Pancake Day or just a special breakfast. 

Each serving provides 317 kcal, 12.5g protein, 42g carbohydrates (of which 4g sugars), 10.5g fat (of which 3.5g saturates), 2g fibre and 0.5g salt.

How to make pancakes

flour

salt

350 milliliters/12fl oz milk (or ½ milk

free-range eggs, lightly whisked

tbsp vegetable oil, plus extra for frying

Our step-by-step recipe video shows you how to make pancakes.

This easy American pancake recipe makes light and fluffy pancakes that are great for a weekend brunch. Try adding a large handful of fresh blueberries to the batter before cooking.

Each serving provides 256 kcal, 7g protein, 35g carbohydrates (of which 9g sugars), 9.5g fat (of which 5.5g saturates), 1.5g fibre and 1.2g salt.

Fluffy American pancakes

135 grams/4¾oz plain flour

tsp baking powder

tbsp caster sugar

130 milliliters/4½fl oz milk

egg,

butter

maple syrup

Let&#039;s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake! I introduced this recipe to you in 2007 when I first started YouTube, but it wasn&#039;t exactly yachaejeon because I used seafood. The video is here if you&#039;re interested to see it. This time let&#039;s make a real yachaejeon!...

Vegetable pancake (Yachaejeon)

vegetable oil

soy sauce

white vinegar

Korean hot pepper flakes (gochugaru), optional

sesame seeds

sweet potato

fresh mushroom (white, baby portobello,

all purpose flour

water

Make dipping sauce

Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

Make batter

Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and ¾ cup water. Mix it well with a wooden spoon.

Make a pancake

Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes.

Serve

Transfer it to a large plate and serve right away with the dipping sauce.

Let&#039;s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake! I introduced this recipe to you in 2007 when I first started YouTube, but it wasn&#039;t exactly yachaejeon because I used seafood. The video is here if you&#039;re interested to see it. This time let&#039;s make a real yachaejeon! We&#039;ll use a couple different kinds of vegetables and you can add your own, too. I didn&#039;t use perilla leaves (kkaenip) or asian chives (buchu) this time, but they work well in yachaejeon. These pancakes remind me of my grandmother on my mother&#039;s side, who passed away a long time ago. When I was young, during school vacation my mother used to send me and my siblings to her mother&#039;s house in a small village in the countryside. Whatever she made, it was so tasty! I remember she made vegetable pancakes all afternoon because she had to feed so many family members. While she was cooking the pancakes, we all waited and eagerly watched what she was doing. Once she brought it out, we ate it very fast! Ingredients. Serves: 2 For a large 12 inch pancake About 2&frac12; to 3 cups of sliced vegetables: 4 green onions, cut into 1 inch long. ⅓ cup leek (optional), sliced thinly 1 inch long. 3 ounces zucchini matchsticks (about 1/2 cup) 1 green chili pepper (or jalape&ntilde;o), optional, sliced. 3 ounces onion, sliced. ⅓ cup sweet potato 1 fresh mushroom (white, baby portobello, or shiitake) Also, for the pancake: &frac34; cup all purpose flour. &frac12; teaspoon kosher salt &frac34; cup water. vegetable oil. For the dipping sauce: 1 tablespoon soy sauce 2 teaspoons white vinegar. 1 teaspoon Korean hot pepper flakes (gochugaru), optional. 1 teaspoon toasted sesame seeds Directions. Make dipping sauce: Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside. Make batter: Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and &frac34; cup water. Mix it well with a wooden spoon. Make a pancake: Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes. Serve: Transfer it to a large plate and serve right away with the dipping sauce.

Gluten-free and vegan pancakes that taste absolutely delicious.

This easy banana pancake recipe is perfect with sliced bananas, berries and toasted nuts. They also work brilliantly with lemon and sugar.  The simple and effective mix of gluten-free flours in this recipe will also work for most baking recipes.

For this recipe you will need a food processor.

Each pancake provides 183 kcal, 3g protein, 30.5g carbohydrates (of which 12.5g sugars), 5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt.

Top 4 easy pancake recipes from across the web

The most viewed easy pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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How to make pancakes

Fluffy American pancakes

Vegetable pancake (Yachaejeon)

Vegan gluten-free pancakes

Top 4 easy pancake recipes from across the web

The most viewed easy pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make pancakes

Fluffy American pancakes

Vegetable pancake (Yachaejeon)

Vegan gluten-free pancakes

The most viewed easy pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine