April 17, 2020
Pancakes from scratch

If there is one dish that Stan would like to live on, it is pancakes!!!! But he loved it in its most simple way – butter, lemon juice and sugar as topping. I like it with lots of butter and maple syrup.

When this formula was first published in my book “The Secret Is In The Sauce”, I was approached by a fan, quite out of the blue, and declared to me, “You have the best recipe for pancakes and my husband swears by it!” Twenty-two years later, I bump into her again at a movie theater and she says the same thing, “You have the best recipe for pancakes!”

If I get such an accolade for this recipe, it must be good! Agree na!

Scroll to the bottom for the full recipe.

You can prepare your pancake batter in a big measuring jug with a spout so you can pour it onto your skillet.
Pour around 1/4 cup of the pancake batter in the center of your heated skillet. Cook until the surface is bubbly and the edges look dry.
With a turner, flip the pancake over and cook the underside for a few seconds for a perfect pancake.


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By Marianne de Leon Serves: 6 - 8 pancakes
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

No pancake mix? No problem. Whip these up from scratch using standard pantry ingredients and enjoy it with your choice toppings.


  • 1 cup (250 ml) fresh milk
  • 2 tablespoons (28.5 grams) butter – melted
  • 1 whole egg
  • 1 cup (140 grams) all purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon salt
  • 2 tablespoons (25 grams) sugar



In a small bowl or 4-cup measuring cup, beat milk, butter, and egg; just enough to blend.


In another small bowl, blend flour, baking powder, salt, and sugar together.


Pour flour mixture into milk mixture; using a fork, and blend; not too much.


I bought a crepe pan and reserve its use just for pancakes and crepes.


Heat a non-stick frying pan/skillet over low fire; the heat must reach 160ºC (320ºF).


When pan is heated through, gently pour ¼ cup of the pancake mixture in the center of the pan.


Cook until the surface is bubbly and edges look dry.


With a turner, flip pancake over and cook the underside until golden.


Place cooked pancakes on a serving dish; cover with a dishcloth to keep them warm until all the mixture is used.


Serve pancakes with any of the following:

  • Butter
  • Ice cream
  • Maple syrup
  • Honey
  • Bacon or ham
  • Whipped cream
  • Fresh fruits

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