Common Pancakes
Simple, classic pancakes made with eggs, flour, and milk, fried until golden and served with sugar. A straightforward version compared to the richer French pancakes.
Ingredients
- 1.75 cups All-purpose flour (Nearly half a pound)
- 5 large Eggs (Well-beaten)
- 4 cups Whole milk (Good quality, at room temperature)
- 0.25 cup Lard or vegetable oil (For frying; can substitute with butter or neutral oil)
- 0.5 cup Granulated sugar (For serving; originally pounded loaf sugar)
More recipes using Eggs
Instructions
- 1Crack the eggs into a large mixing bowl and beat them well until fully combined and slightly frothy, about 2 minutes.
- 2Add the flour to the beaten eggs and mix thoroughly until smooth and no lumps remain, creating a thick paste.
- 3Gradually add the milk to the flour-egg mixture, stirring constantly and adding it in small amounts to prevent lumps. Continue until all the milk is incorporated and the batter is smooth and pourable, with the consistency of heavy cream.
- 4Heat a large frying pan or skillet over medium heat. Add about 1 tablespoon of lard or oil and swirl to coat the bottom of the pan evenly. The pan is ready when a drop of batter sizzles immediately.
- 5Pour about 1/3 cup of batter into the hot pan, tilting to spread it into a thin, even circle about 6-7 inches in diameter. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more. Transfer to a plate.
- 6Sprinkle about 1 tablespoon of sugar over the cooked pancake. Add a small amount of lard to the pan if needed, and repeat the frying process with the remaining batter, stacking the pancakes with sugar between each layer. This should make about 12-14 pancakes.
- 7Serve the pancakes warm, stacked with sugar between each layer. Additional sugar can be offered on the side.
