Rabia Stevenson’s Homemade Pancakes
Some of my favorite memories of when my children were young involved getting up way too early and making breakfast from scratch. Since I worked night shifts my sleep schedule was often out of whack, which meant I would be wide awake at 4 am with nothing to do. My kids started to think it was normal to expect things like pancakes and homemade cinnamon rolls every morning. It was a huge shock to them when my hours got better and their breakfasts got worse. We still find the time to cook on weekends though. In this article I will be sharing one of their favorite pancake recipes with you. I hope that it will not only find its way into your cooking routine, but also help creating lasting memories for generations to come.
Time to Prep
4 Mins
Cooking Time
12 Mins
Experience Level
Beginner
Total Servings
8 Medium Cakes
While pancakes may seem common, and pre-boxed options are plentiful and easy, making something your own and making it a part of your family can provide many more, and lasting memories from around the breakfast table. Some may feel that using out of the box options are easier and more consistent, however the truth is that the ingredients, the prep time, and the skill needed are minimal, and the final outcome will far surpass those so called “easier” alternatives.
Come along with me through this recipe, and learn how easy, how fun and how rewarding making and serving Homemade Pancakes can be.
The Image Gallery
Here we have have just a few images from going through my Homemade Pancakes recipe. Be sure to take some of your own as you try out this recipe.
Ingredient List: Rabia Stevenson’s Homemade Pancakes
As mentioned previously, the list of required ingredients is not much different than out of the box alternatives, and very similar to other pancake recipes you may find. As with most recipes, the following can be alerted a bit to hit a desired taste or preference. Below is the base ingredient list we use in this recipe.
While it is okay to substitute with lower quality or grade items, for the best results, the highest grade and quality of ingredients should be used. We have tested this recipe using the same process, once with low grade, and then with highest grade ingredients for a side by side tasting… the final result does have a difference in taste!!!
1 Large egg (high grade – brown preferred)
3 tbspn of melted/liquid butter (margarine does not substitute)
1.25 cups of milk (best results with 2%)
1 tbspn sugar (pure cane sugar recommended)
Pinch of baking salt (table salt will work the same)
3.5 teaspoons of baking powder (any brand is okay)
1 teaspoon of Vanilla extract (more or less to taste)
Prepping the Ingredients
First lets start off with the dry ingredients. This will be your sugar, salt and baking powder. You will do this in a large mixing bowl. While not required, sifting the flour first does often provide a more uniform pancake and only takes a few seconds. Mix together.
Next add the wet ingredients to the bowl. This will be the butter, the egg, the milk and the vanilla. Mix thoroughly until you have a smooth consistent batter.
From here you will be scooping the batter directly into your pan or onto your griddle top.
Cooking the Pancakes
Now you are ready to cook. You will scoop the batter into/onto your cooking surface, make sure it is already hot. You can use some non-stick helpers such as butter or spray, but keep in mind the butter already in the mixture, which does aid with sticking issues.
Scoop the desired amount (depending on the size of pancake desired) and let it settle. Try to pour evenly into the middle of the area to ensure perfectly round pancakes. You will allow the pancake to sit on that side for about 2-3 minutes. You will know when it is time to flip when the edges of the pancake appear cooked and no longer wet. You will likely see bubbles forming in the middle of the pancake. Flip carefully as to not fling batter, and to allow the pancake to fall level.
Cook another 2 minutes and you’re done.
