Plain Pancakes with Ghee: Mix Lightly and Cook a Test Pancake
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By Faimly Farm · 17 October 2026
For plain pancakes with ghee, mix the batter only until the dry flour disappears, then cook one small pancake before committing the whole bowl. That first pancake helps you adjust heat and thickness.
About six small pancakes; two portions; roughly 25 minutes.
Ingredients
- 100 g plain wheat flour
- 1 teaspoon baking powder
- 10 g sugar
- A pinch of salt
- 1 egg
- 120 mL milk
- 10 g melted ghee, cooled until warm
- About 5 g additional ghee for the pan
Method
- Whisk flour, baking powder, sugar and salt together. In another bowl, beat the egg with milk and the warm, not hot, melted ghee.
- Pour wet ingredients into dry. Stir just until combined; small soft lumps are acceptable. Do not taste raw batter.
- Rest for 5 minutes while warming a non-stick or well-seasoned pan over medium-low heat.
- Brush on a thin film of pan ghee. Add a small test spoonful. If it browns before the middle can set, lower the heat.
- For each pancake, use roughly 2 tablespoons of batter. Turn when the edges are setting and bubbles remain open on the surface. Cook the second side until the centre is fully set.
- Check the thickest pancake is cooked through. For this egg-containing food, use a clean thermometer to confirm 71.1°C/160°F at the centre. Serve promptly.
Make one adjustment at a time
If the test pancake barely spreads and stays thick in the middle, fold in one teaspoon of milk and try again. If it races across the pan into a very thin sheet, let the batter rest briefly before deciding to adjust. Avoid adding flour repeatedly without measuring. A dark outside with a wet centre is usually a reason to lower the pan temperature and make smaller pancakes, not to flip faster.
These are plain baking-powder pancakes, without a coconut filling or syrup soak. Serve with fruit or a topping you enjoy. The formula contains wheat, milk and egg; ghee does not make it dairy-free. Cook the batter promptly rather than storing a bowl beside the stove for later meals.
Frequently asked questions
Should the batter be perfectly smooth?
No. Stop once no dry flour pockets remain; repeated beating is unnecessary.
Can I omit the egg?
That changes the structure. Use an egg-free formula instead of assuming omission gives the same result.
Why does melted ghee form small flecks?
Cold milk can firm it. Use gently warmed ghee and avoid very cold wet ingredients; never add scalding fat to the egg.
Egg-safety source checked 17 October 2026: FDA: What You Need to Know About Egg Safety. Refrigerate perishable leftovers promptly, within two hours or one hour above 32°C/90°F. Reheat egg dishes to 74°C/165°F.
More ways to cook with ghee
For a broader reference, see The Complete Guide to Cooking with A2 Ghee. Continue with Nankhatai with Ghee: Dough Texture and Baking Cues and Ghee in Cake Batter: Planning a Small Substitution Trial.
Choosing ghee for this recipe
For readers choosing a cultured cow ghee for the batter and pan, view Faimly Farm Cultured A2 Cow Ghee Fresh and Premium. Follow the measured amount and test one pancake before cooking the batch; the product name is not a promise of extra rise or a particular texture.
Check the selected pack's ingredients, storage directions and current availability. Ghee is milk-derived; an A2 description does not make this recipe dairy-free.
Prefer a bread-based breakfast? French Toast with Ghee: Set the Egg Centre Before Browning Too Far explains the separate soaking and egg-safety checks.
Prepared with AI assistance. This recipe has not been independently kitchen-tested by Faimly Farm; use the cooking cues and adjust for your ingredients and equipment. Featured banner: AI-generated editorial illustration, not a photograph of a tested recipe.