Skillet Egg and Milk Pancakes
Tender stovetop pancakes with crisp golden edges, made from a simple egg, milk and flour batter. A warm, filling breakfast you can fold and eat straight from the pan.
- Total
- 15 min
- Prep 5 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking
- Sweet
- Stovetop
- Oven
Instructions
-
Crack the 2 eggs into a mixing bowl, add 120 ml milk and a pinch of salt, and whisk until smooth and slightly frothy.
~2 min
Whisking incorporates air and evenly disperses the eggs, helping the pancakes puff slightly and cook uniformly.
Whisking Whisk in a circular motion, incorporating air, but stop as soon as the batter is smooth to avoid overworking the gluten.
-
Add 60 g flour and a pinch of black pepper to the bowl and whisk just until the batter is smooth and lump-free. It should coat the back of a spoon and fall in a slow ribbon.
~2 min
Mixing just until smooth prevents gluten development, keeping the pancakes tender rather than rubbery.
Let the batter rest for a minute before pouring: the flour hydrates and the pancakes turn out more tender and less rubbery.
Whisking Whisk in a circular motion, incorporating air, but stop as soon as the batter is smooth to avoid overworking the gluten.
-
Melt 10 g butter in a non-stick frying pan over medium heat until it foams but does not brown.
~1 min
Butter is melted to prevent sticking and to add flavor; foaming indicates the pan is at the right temperature for cooking.
Keep the heat at medium. If the butter starts to brown before you pour, the pan is too hot and the pancakes will color before the center sets.
-
Pour half the batter into the pan and tilt to spread it into a 15 cm round. Cook for 2 minutes until the edges look set and the underside is golden.
~2 min
-
Flip the pancake with a spatula and cook for 1 minute more until the second side is golden and the center is fully set, with no wet batter. Slide onto a plate.
~1 min
Flipping once the edges are set and the underside golden ensures the pancake holds together and cooks evenly without drying out.
-
Cook the remaining batter the same way, 2 minutes on the first side and 1 minute on the second, until both pancakes are golden and set.
~3 min