Simple Homemade Pancakes
Simple Homemade Pancakes
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Author:
Robert Moreland
Servings
3
Prep Time
8 minutes
Cook Time
17 minutes
There is perhaps no breakfast more iconic than the pancake. It is the definition of "comfort food"—warm, fluffy, and essentially a vehicle for butter and syrup. But this particular recipe isn't just about nostalgia; it’s about speed. By utilizing self-rising flour, we strip away the fuss of measuring separate leavening agents, getting you from "hungry" to "eating" in under 15 minutes.
But before you flip that first cake, take a moment to appreciate the legacy on your plate.
A 30,000-Year-Old Caving Snack Believe it or not, you are partaking in one of humanity’s oldest culinary traditions. Archaeological evidence suggests that Stone Age cooks were making primitive pancakes out of cattail flour and water on hot rocks as far back as 30,000 years ago. Even Ötzi the Iceman (the famous 5,300-year-old mummy found in the Alps) had "pancake-like" charcoal in his stomach!
While the Ancient Romans enjoyed a version called Alita Dolcia ("Another Sweet") with honey and pepper, our modern version relies on a bit more chemistry to get that signature fluff.
The Science of the Rise The secret weapon in this recipe is Self-Rising Flour. Many home cooks view it as a "cheat," but scientifically, it is simply a pre-calibrated mixture of lower-protein flour, baking powder, and salt.
The Lift: The baking powder in the flour is a two-part chemical system (an acid and a base). When it hits the milk and eggs in your bowl, it reacts to release carbon dioxide gas. These bubbles get trapped in the gluten network of the flour, creating the "sponge" structure we love.
The Browning: We add a tablespoon of sugar not just for sweetness, but for color. Sugar accelerates the Maillard Reaction—the chemical interaction between amino acids (proteins) and reducing sugars that gives your pancakes that beautiful golden-brown crust and complex toasted flavor.
So, whisk gently, leave the lumps (they protect the air bubbles!), and enjoy a breakfast that is scientifically formulated to be delicious and historically approved by the Iceman himself.
Ingredients
-
1 3/4 cups self-rising flour
-
1 tablespoon sugar
-
1 ¼ cups regular milk
-
1 egg
-
3 tablespoons butter, melted
-
1 teaspoon vanilla extract (optional)
Directions
Whisk: Combine the self-rising flour and sugar in a bowl
- Mix Wet: In a separate cup/bowl, whisk the milk, egg, melted butter, and vanilla
- Combine: Pour the wet mix into the flour. Stir until just combined (remember, lumps are good!)
- Cook: Cook on a hot, greased skillet until bubbles appear on the surface, then flip
Recipe Video
Recipe Note
Important Note: Self-rising flour has a shelf life for its "rising" power. If your bag has been sitting open in the pantry for over 6 months, the pancakes might be a little flat. If so, you can add just 1 teaspoon of fresh baking powder to help it out.
To use All-Purpose flour instead of Self-Rising for this recipe add 2 ½ teaspoons of baking powder and ½ teaspoon of salt to the All-Purpose flour.
The reason you need to add those specific ingredients is that Self-Rising flour is actually a "convenience mix" rather than just pure flour.
When you buy a bag of Self-Rising flour, the manufacturer has already blended three things together for you. When you switch to All-Purpose (regular) flour, you are removing those pre-mixed elements, so you have to put them back in manually.
Here is exactly what those added ingredients do for your pancakes:
1. Baking Powder (The "Lift")
What it does: This is a leavening agent. When it gets wet and heated, it creates bubbles of carbon dioxide gas.
Why you need it: These bubbles get trapped in the batter and force the pancake to rise. Without baking powder, your pancakes would be flat, dense, and rubbery—more like a crepe or a tortilla.
2. Salt (The "Flavor")
What it does: Salt is a flavor enhancer.
Why you need salt: It doesn't make the pancakes taste salty; instead, it "wakes up" the other flavors. It makes the sugar taste sweeter and the butter taste richer. Without that ½ teaspoon of salt, the pancakes will taste very bland and cardboard-like, even if you put syrup on them.
