Easy Pancakes Recipe, Classic American Pancakes, Homemade Pancakes

Traditional Pancakes – All American basic fluffy breakfast pancake recipe from scratch. Make weekend breakfast / brunch special. With step by step pictures.

My first pancake was out of a box and I loved it. I used to make pancakes out of boxed mixes during my initial years in the USA for our weekend breakfast. I really loved it all. But now, I make it from scratch. Its so easy to make and its a great way to get your kids into the kitchen. Let them whisk for you. Let them cook with you. Lets make a rocking Sunday morning breakfast party. Just one thing before that. If I call you darling, will you call me pancakes?

In a small bowl, strain the lemon juice. Combine the milk and lemon juice and set aside for 5 minutes to thicken. The milk will curdle. Its ok.

Add the egg, stirring it gently to break the yolk. Set aside.

Meanwhile, in a medium bowl, combine the flour (maida), sugar, baking powder, baking soda, and salt, and gently whisk for 10 seconds to combine. Make sure its combined well. Let your little hands measure things for you. Set aside.

Gently fold the liquid ingredients into the flour mixture. Rest the batter for 5 minutes. Let The Batter Rest for a few minutes (5-10 minutes) after you’ve mixed it. This gives the gluten a chance to develop, and your pancakes will rise even more while cooking.

Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. A ¼-Cup Measure of batter should yield a pretty consistent 4-inch pancake. I use an old ladle for easy portioning and to keep it nice and round. You can use an ice-cream scoop too for even portioning. In General , pancakes are ready to flip when bubbles appear across the top surface. Wait for the bubbles to appear. Do not rush. Flip when bubbles appear. Flip only Once. Cook for another minute, then remove the pancakes and serve.

Top with butter and maple syrup, as desired. “I don’t have to tell you I love you. I fed you pancakes.”

Please use correct cup measurements

1 Cup = 250 ml, 1 tsp = 5ml , 1 tablespoon = 15ml

• 1 cup whole milk
• 2 - 3 tablespoon Fresh lemon juice
• 1 Egg
• 1 cup All-purpose flour (Maida)
• 3 tablespoons Sugar
• 2 teaspoons Baking powder
• ½ teaspoon Baking soda
• pinch of Salt
• 1 tablespoon Butter or vegetable oil

1. In a small bowl, combine the milk and lemon juice and set aside for 5 minutes to thicken. Add the egg, stirring it gently to break the yolk.
2. Meanwhile, in a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, and gently whisk for 10 seconds to combine. Set aside.
3. Gently fold the liquid ingredients into the flour mixture. Rest the batter for 5 minutes.
4. Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat.
5. Using a ¼ cup measure, drop pancake batter into the pan. Flip when bubbles appear.
6. Cook for another minute, then remove the pancakes and serve. Top with butter and maple syrup, as desired.

Notes

Recipe Source : Adapted from Warren Brown

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: American

Please use correct cup measurements

1 Cup = 250 ml, 1 tsp = 5ml , 1 tablespoon = 15ml

• 1 cup whole milk
• 2 - 3 tablespoon Fresh lemon juice
• 1 Egg
• 1 cup All-purpose flour (Maida)
• 3 tablespoons Sugar
• 2 teaspoons Baking powder
• ½ teaspoon Baking soda
• pinch of Salt
• 1 tablespoon Butter or vegetable oil

1. In a small bowl, combine the milk and lemon juice and set aside for 5 minutes to thicken. Add the egg, stirring it gently to break the yolk.
2. Meanwhile, in a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, and gently whisk for 10 seconds to combine. Set aside.
3. Gently fold the liquid ingredients into the flour mixture. Rest the batter for 5 minutes.
4. Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat.
5. Using a ¼ cup measure, drop pancake batter into the pan. Flip when bubbles appear.
6. Cook for another minute, then remove the pancakes and serve. Top with butter and maple syrup, as desired.

Notes

Recipe Source : Adapted from Warren Brown

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: American

Find it online : https://www.kannammacooks.com/traditional-pancakes/

Very Very quick and Easy 10 minute Peerkangai Chutney – Ridgegourd chutney for idli and dosa using OPOS – One Pot One Shot cooking method.

I came to know about this life changing way of cooking “OPOS Cooking” from Mrs. Chitra Viswanathan. She is a wonderful cook. She is one of my biggest inspiration. This method of cooking was invented by Mr.Ramakrishnan . So what is OPOS? OPOS stands for One Pot One Shot . The dish is prepared in the pressure cooker in one shot. No sauteing, No frying…..Add all ingredients in the cooker and cook it for a specified time and the dish is ready. Its the simplest way to cook. Its the perfect answer for someone who does not have the time to cook or someone who is new to cook or someone who does not want to spend hours in the kitchen. Each dish takes only five to six minutes and strictly sticking to the concept of a single vessel in OPOS.

Here is my recipe for Peerkangai Chutney – Ridgegourd Chutney using OPOS Method.

Peel the Ridgegourd and cut it into cubes. Chop the onions and tomatoes roughly. Add all the ingredients (everything listed under ingredients) in a pressure cooker.

Cook for 5-6 minutes or for 4 whistles.

Wait for the pressure to release naturally.

Blend the chutney to a fine paste using a blender / mixie. OPOS Peerkangai Chutney Ridgegourd Chutney is ready. Serve it with idli or dosa.

OPOS is quick. OPOS is easy. Cooking need not be intimidating. Here is a recap. #1 Mix ingredients #2 Cook #3 Open and Serve

• 1 teaspoon ghee
• 1 teaspoon sesame oil
• 1 medium sized Ridgegourd
• 1 Onion
• 2 Tomatoes
• 2 Red Chillies
• A small 1 inch piece tamarind
• 1 teaspoon Jaggery
• 1/4 cup ( 60 ml) water
• 1 teaspoon salt
• 1/4 teaspoon turmeric

1. Peel the Ridgegourd and cut it into cubes. Chop the onions and tomatoes roughly.
2. Add all ingredients in a pressure cooker.
3. Cook for 5-6 minutes or 4 whistles. Wait for the pressure to release naturally.
4. Blend the chutney to a fine paste using a blender. OPOS Peerkangai Chutney – Ridgegourd Chutney is ready.
5. Serve it with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Chutney, Side dish
• Cuisine: South Indian, Tamilnadu