L. Loves Pancakes. Here are two recipes that work for my reference. One is with buttermilk (works fantastic, but has a lot more butter) and the other one is with regular milk. Both are are from Food Network.
Buttermilk pancakes:
Ingredients
* 1 1/4 cups all-purpose flour
* 1 1/4 cups well-shaken buttermilk
* 1/2 cup melted unsalted butter plus 2 tablespoons for cooking
* 2 large eggs
* 2 tablespoons granulated sugar
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* Blueberry Maple Syrup, recipe follows
Directions
In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup.
Regular Pancakes:
Ingredients
* 1 1/2 cups all-purpose flour
* 3 tablespoons sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground nutmeg
* 2 large eggs, at room temperature
* 1 1/4 cups milk, at room temperature
* 1/2 teaspoon pure vanilla extract
* 3 tablespoons unsalted butter, plus more as needed
Directions
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
I think I might have found the perfect one. A bit of extra effort, but they were really good:
Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.
Buttermilk pancakes:
Ingredients
* 1 1/4 cups all-purpose flour
* 1 1/4 cups well-shaken buttermilk
* 1/2 cup melted unsalted butter plus 2 tablespoons for cooking
* 2 large eggs
* 2 tablespoons granulated sugar
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* Blueberry Maple Syrup, recipe follows
Directions
In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup.
Regular Pancakes:
Ingredients
* 1 1/2 cups all-purpose flour
* 3 tablespoons sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground nutmeg
* 2 large eggs, at room temperature
* 1 1/4 cups milk, at room temperature
* 1/2 teaspoon pure vanilla extract
* 3 tablespoons unsalted butter, plus more as needed
Directions
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
I think I might have found the perfect one. A bit of extra effort, but they were really good:
Ingredients
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups whole milk
- 4 large eggs, separated
- 2 tablespoons (1/4 stick) or more unsalted butter, melted
- 2 tablespoons sugar
- Additional melted butter
- Pure maple syrup
Preparation
Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth.Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.
Comments
Dry:
All purpose flour 1 cup
Sugar 2 tsp
Baking powder 2 tsp
Pinch of Salt
Wet:
1 cup milk
1/2 tsp vanilla
butter, melted and cooled - 2 tsp.
Mix the dry ingredients, add the milk, vanilla and the butter and mix (some lumps remain).. Make regular pancakes..