Try making your own pancakes from scratch!
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Makes 16 to 20 pancakes Prep Time 10 minutes Cooking Time 15 to 20 minutes
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups milk, at room temperature
4 tablespoons melted butter, cooled
caramel sauce, to serve
1 In a large bowl, combine all the dry ingredients. Whisk to blend.
2 In another bowl, combine all the wet ingredients. Whisk to blend, then pour into the bowl of dry ingredients. Using the whisk, mix just until dry ingredients are moistened; don’t try to make the batter smooth or the pancakes will end up tough.
3 Using a 1/4 measuring cup, portion the batter onto a nonstick pan over medium-low heat. When bubbles begin to form and burst on the surface, flip the pancake over and cook 1 minute more. The pancakes should be a nice medium gold.
4 Place on a plate and cover with a dry tea towel to keep warm. Keep going until you have used up all the batter. Serve immediately. Drizzle with Creamy Caramel Sauce.
Photography by David Hanson | Food Styling by Melanie Jimenez | Prop Styling by Gwyn Guanzon
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