Instructions
-
Mix the Wet Ingredients: In a large mixing bowl, crack the two eggs and whisk them well. Add the milk, water, and melted butter, and whisk again until everything is combined.
-
Combine Dry and Wet: Add the flour and salt to the bowl with the wet ingredients. Whisk gently until the batter is just combined and smooth. Be careful not to over-mix; a few tiny lumps are okay. Over-mixing can make the pancakes tough.
-
Heat the Pan: Place your griddle or non-stick frying pan over medium heat. Lightly grease the surface with a little butter or oil. To check if it’s hot enough, sprinkle a few drops of water on the pan—if they sizzle and dance, it’s ready.
-
Cook the Pancakes: Pour or scoop about ¼ cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming and popping on the surface, and the edges look set and dry.
-
Flip and Finish: Carefully slide a spatula underneath to loosen the pancake and quickly flip it over. Cook for another 1-2 minutes on the other side, until golden brown.
-
Serve Warm: Transfer the cooked pancakes to a plate and serve immediately with your favorite toppings like butter, maple syrup, fresh fruit, or a dusting of powdered sugar.
Enjoy!
ADVERTISEMENT
