Classic Grandma’s Pancake Recipe

🥞 Classic Grandma’s Pancake Recipe

Ingredients

• 500 ml milk (lukewarm)

• 100 g granulated sugar
  (adjust to taste, but avoid too much to prevent burning)

• ¼ tsp salt

• 1 medium egg

• 40 g wheat flour

• 200 g rice flour

• 1 tsp instant yeast

• 1 tbsp vegetable oil or melted butter

• ½ tsp vanilla essence (optional)

Instructions

1. Activate the Yeast

In a bowl, add lukewarm milk, sugar, and instant yeast.
Stir gently and let it rest for 5–10 minutes until slightly foamy. This step helps make the pancakes light and airy.

2. Prepare the Batter

Add the egg, salt, oil (or melted butter), and vanilla essence to the yeast mixture.
Whisk well until combined.

Gradually add wheat flour and rice flour, mixing continuously to avoid lumps.
The batter should be smooth and slightly runny—similar to a thin cake batter.

3. Rest the Batter

Cover the bowl and let the batter rest for 20–30 minutes in a warm place.
This allows the yeast to work and improves texture.

4. Cook the Pancakes

Heat a non-stick pan or griddle over medium-low heat. Lightly grease if needed.
Pour a small ladle of batter onto the pan.

Cook until bubbles form on the surface and the edges look set (about 1–2 minutes).
Flip gently and cook the other side until golden.

Repeat with remaining batter.

Serving Suggestions

• Serve warm with butter and honey

• Sprinkle with powdered sugar

• Pair with jam, maple syrup, or fresh fruit

• Enjoy with tea or milk for a true grandma-style comfort meal ☕🍓

Tips

• Cook on low to medium heat to prevent burning due to sugar

• Rice flour gives a soft yet slightly crisp texture

• Batter can be stored in the fridge for up to 12 hours