Recipes‎ > ‎Breakfast‎ > ‎

Pancakes 2

Basic pancake recipe from Chow.com. This recipe was even easier than the Cook's Illustrated recipe but still needs work.

8/2/15 - Great pancake. Very nice taste and chewiness, just the right amount of tang. Not overly fluffy but some might find them a bit dense. A little eggy, try with one less egg. Only one side really browned, try adding 1/2 Tsp baking soda. This recipe was with whole milk, try again with buttermilk.

Time
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Servings
Yield: 5 large or 10 small pancakes

Ingredients

  • 1 1/2 Cups all-purpose flour
  • 1 1/2 Tsp baking powder
  • 1 Tsp fine salt
  • 1 1/4 Cups whole milk or buttermilk
  • 1/2 Cup plus 1 teaspoon vegetable oil or melted unsalted butter
  • 2 Large eggs
  • 1 Tbs granulated sugar
  • 1 Tbs vanilla extract
  • Fresh fruit, butter, and maple syrup, for serving

Instructions

  1. Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet fitted with a wire rack in the oven.
  2. Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined; set aside.
  3. Whisk together the milk or buttermilk, 1/2 cup of the oil or butter, and the eggs, sugar, and vanilla in a large bowl until the eggs are foamy and the sugar has dissolved.
  4. Add the flour mixture to the milk mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes. Set the batter aside or cover and store in the refrigerator for up to 12 hours. (If the batter has been refrigerated, stir before using.)
  5. Heat a large seasoned cast-iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Once the pan is ready, use a paper towel to rub it with the remaining 1 teaspoon of oil or butter.
  6. Ladle the pancake batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve immediately with fresh fruit, butter, and maple syrup.