How to Mix Pancake Batter and Eggs

Pancakes are a popular breakfast food.

Pancakes are among the most popular foods, with a form of pancake in nearly every culture's cuisine. In North America, pancakes are also called hotcakes, griddle cakes, flapjacks, or wheat cakes. Made of flour, eggs, milk, oil and leavening, pancakes may also include sweeteners, nuts, fruits and flavorings. American pancake recipes do not require that the egg(s) be beaten or whipped to emulsion before adding them to the pancake batter.

Things You'll Need

• Pancake recipe of your choice
• Egg(s) as required by the recipe
• Milk as required by the recipe
• Oil as required by the recipe
• Butter or non-stick cooking spray
• Mixing bowl
• Fork or whisk
• Griddle or frying pan
• Spatula

Instructions

1. Beat the egg with a fork or whisk, just until white and yolk are mixed. If you cannot see any more egg white, you have beaten the egg for too long.

2. Add the egg to the rest of the pancake batter. If you have not yet mixed liquid into dry ingredients, add the milk and oil along with the egg.

3. Mix with the fork or whisk, just to combine ingredients. You should see lumps and air pockets in the batter. You do not want to beat the batter until smooth, because the pancakes will not rise properly and they'll be tough instead of fluffy.

4. Spray the griddle or frying pan with non-stick cooking spray or melt some butter in the pan.

5. Pour the batter onto a griddle or frying pan, and cook the pancakes until golden brown. Flip and cook the other side until golden, then remove to a plate or platter.

References

• Joy of Baking: Pancake Recipe
• Food Reference: Food Facts & Trivia: Pancakes