Crispy Edge Pan-fried Pancake (Print version)

Tender golden pancakes with crisp edges, perfect for breakfast or a quick snack.

# Ingredient List:

→ Batter

01 - 1 cup all-purpose flour (120 g)
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1 cup whole milk (240 ml)
06 - 1 large egg
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ For Frying

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon vegetable oil

→ Optional Toppings

11 - Powdered sugar
12 - Fresh berries
13 - Maple syrup

# How To Make It:

01 - Whisk together flour, sugar, baking powder, and salt in a mixing bowl.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
03 - Gently fold wet ingredients into dry ingredients until just combined, leaving a few lumps to ensure tender texture.
04 - Heat a nonstick or cast-iron skillet over medium-high heat. Add 1/2 tablespoon butter and 1 teaspoon vegetable oil, swirling to evenly coat.
05 - Pour approximately 1/4 cup of batter onto the hot skillet per pancake. Tilt the pan slightly to stretch batter for thin, crisp edges.
06 - Cook for 2 to 3 minutes until edges turn golden brown and crispy and bubbles form on top.
07 - Flip each pancake and cook for an additional 1 to 2 minutes until the opposite side is golden.
08 - Continue with remaining batter, adding butter and oil to the skillet as needed. Serve immediately with desired toppings.

# Expert Advice:

01 -
  • It's like having a little secret crispy delight hiding in every bite
  • The edges turn perfectly golden and crunchy, making breakfast feel special every time
02 -
  • Using a combination of butter and oil in the pan is essential to achieve that much-loved crispy edge without burning
  • Allowing the batter to rest for a few minutes helps improve texture and flavor depth
03 -
  • Patience with the pan temperature is key; too hot and your pancakes burn before cooking through, too low and you miss the crisp edges
  • A quick swirl of the pan after pouring batter helps form those signature thin, crispy edges that everyone loves

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