- 140g whole wheat flour (통밀가루) (or all-purpose, or a mix)
- 2 teaspoons (~9g) aluminum-free baking powder
- 1/2 teaspoon salt
- 235ml (244g, 1 cup) milk
- 27g (2 tablespoons) vegetable oil
- 10g (1 1/2 teaspoons) honey
- 1 egg
- Whisk together dry ingredients (flour, baking powder and salt) in a medium-sized bowl.
- In a separate bowl, whisk together wet ingredients (milk, oil, honey and egg) until lightly frothy.
- Pour wet mix into dry (medium-sized bowl), and whisk gently and briefly. Small lumps are okay.
- Cover and refrigerate for about 30 minutes (not more than 2 hours). When the batter comes out, it should be full of bubbles. Do not mix again, or you will lose the bubbles.
- Get your thickest pan, and lightly oil it (drizzle on a small amount of oil, then wipe off almost all of it with a paper towel). You will need to experiment a little to find the ideal pan temperature for your setup, see the notes below. When a drop of water dances on the surface of the pan (doesn't sit idly or boil off immediately), your pan is ready.
- Pour a bit of batter, any size you prefer. Leave a little space at the edges of the pan to make it easier to flip. (The first pancake will generally not turn out, so make it a small one.)
- Once the edges begin to dry out and lift off the pan, try to get your spatula under them. Move the spatula all the way around and make sure the entire pancake can move around before you attempt to flip it.
- If you like your pancakes fluffy, avoid the temptation to press down on the pancake as the second side cooks.
Notes & Tips
Choosing the right baking powder: Since this recipe uses a lot of baking powder, make sure to use aluminum-free baking powder. Others contribute an off flavor and strange smell. Here's the one we use: Aluminum-free baking powder
Finding the ideal pan temperature: Happily, it is easy to make great-tasting pancakes. However, getting them look as good as they taste can be a challenge, as it requires finding and maintaining the ideal pan temperature.
The only thing that determines when you flip the pancake is the condition of the edges. Once they dry out and lift off the pan, and are just beginning to brown, that is the time to flip. Any sooner and your pancake will tear. Wait too long, and your pancake may overcook. Since it is difficult to peek at the other side before you flip, trial-and-error is the only way. Here are some tips:
- The first pancake will probably be a "tester" or "sacrificial pancake." Just accept this. If it sticks to the pan, make sure to scrape it all off before you pour the next one.
- With this recipe, about 2 minutes per side is ideal. If your pancakes take longer to develop dry edges, or if they come out too light in color, increase the heat. If they burn before they are ready to flip, reduce the heat.
- If your oil smokes, your pan is way too hot.
- Pancakes cook with very little fanfare. There should be no loud sizzling or popping. If it sounds like you are cooking a steak or making stir fry, turn down the heat.
- If you have two gas burners of different sizes, try the small one. The large one may be too hot even on the lowest setting.
- A non-stick pan is not necessary (or even helpful) for making perfect pancakes. As you can see in the photos, I use a stainless steel pan. As long as you keep the temperature under control, your pancakes will not stick to the pan (too hot) or be pale and greasy (too cold).