Its pancake recipe time. As I said before I prefer (love) cooking from scratch. If you are a sucker for appearance this is not for you. My pancakes do not get even coloring like the ones in the restaurant. I blame that on not having a pancake griddle. ”D” loves them and I love that I have control on what is going in there. Without any further due lets start making them.
INGREDIENTS:
For 8 pancakes- DRY INGREDIENTS:1½ all purpose flour (maida), 3 ½ tsp baking powder, ½ tsp salt, 1½-2 tbsp sugar (depending on how sweet you want your pancakes) WET INGREDIENTS: 1¼ cups milk, 1 egg, 3 tbsp unsalted butter. Cooking spray or butter to cook the pancakes in.
NOTE: I have just seen a you tube video by chef Laura Vitale, and she said her mantra is one of everything. 1 cup all purpose flour, 1 t sp baking powder, 1 pinch of salt, 1 tb sp sugar, 1 cup milk, 1 egg. The major difference is the amount baking powder and no butter in the mixture. I personally never used this recipe but her recipes worked very well for me before. The reason I am mentioning this is because it sounds easy to remember.May be next time I make I will try. You can find her recipe here.
DIRECTIONS:
First take your bowl, measuring cup and a sifter (for my Indian readers sifter is almost like our sieve but looks like a cup look at the next picture).
It looks like cup with a handle. Handle acts as a lever and sifts the flour when pulled. Kind of like our sieve but easy to use.
Mix all the dry ingredients and make a well in the middle.
Melt the 3 tbsp of butter. I use the microwave.
Add all the wet ingredients to the dry ingredients. I use the fork before using the blender to avoid flour spraying all over me.
Now is the time for the hand blender. Blend, blend, blend until you drop. Seriously the more you blend, the more you put air in the batter. That makes pancakes fluffy and lite. At least that is what I believe. 
This is how the batter should look like.
Now is the time to heat up your girdles and spray/ butter them. As I said I do not have the official pancake girdle, so I manage with this. BTW the flame should be medium to low that is very important or else you will burn your pancakes. Also If you are using cooking spray it starts looking brown once the girdle heats. Don’t freak out just turn your stove to lower heat.
I use ¼ cup measue to pour in my batter and it works perfectly for the size and thickness I want them to be.
After pouring the batter I move my pan so the batter can expand a little bit.
You do not flip your pancake until it looks like this. If you feel like the bottom is burning lower your flame/heat. That is the reason we cook them at medium to slow flame.
Flip your pancake and cook for another 1-2 min. Pancakes are flipped only once.
Plate them up and serve them with a piece of butter, syrup and milk. You can also eat them as is or with whip cream and fruit or some jelly. What ever suits your fancy. Divine tasting pancakes- SERVED. Gordon Ramsay style 
See I told you it is easy and tasty. Why go back to store bought pancake mixes, when we can make them from scratch with the same effort. I forgot to tell you the preparation time for making the batter is 10 min or less if you have all your ingredients at one place. I think that is how much time it will take to prepare the batter from the store bought pancake mix. I like to think “corporate America. I am not falling for your tricks.”
“D” did not know that we could make pancakes from scratch without the mix before I came. He was so surprised when I made them for the first time.
Why wait try them and let me know what you think? I hope you will like them.
-R.
