Sunday, March 29, 2009

Perfect Pancakes - American style

By noon I was feeling well and truly famished and wanted an American Sunday Breakfast. Well, forget getting any Jones Farm breakfast sausages but I immediately thought PANCAKES! GMTA because Alan popped in to say, "Any chance of pancakes? American kind?" Well, that was enough to get me started heating up the griddle. Here's the recipe I used this morning to produce absolutely perfect pancakes; taste was delicate and clean, texture was light and fluffy and raised high.

2 large eggs
1 1/4 cups whole milk (If you insist on substituting, on your head be it)
3 tablespoons melted butter (or vegetable oil if you must, but please don't)
1 splash Vanilla extract (optional but adds a subtle warmth to the flavour)
1 1/2 cups all purpose flour (I confess, I used self-raising flour by mistake - worked great!)
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar


1. Beat the eggs and milk until light and foamy using a wisk. Stir in the butter.

2. Measure out the dry ingredients into a bowl and stir a turn or two to evenly distribute the salt, baking powder and sweetener.

3. Gently and quickly mix flour into the egg and milk mixture. Let the batter rest for a few minutes, while the griddle/pan is heating; it"ll thicken slightly.

4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

5. Drop large serving spoonfuls (about 1/3 cup) of batter onto the lightly greased pan. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

I recommend serving the pancakes with unsalted butter and REAL maple syrup.


Broklynite said...

I actually saw an interesting analysis of pancakes where they pointed out that you only stir the dry ingredients in for...damn, it was either 5 or 10 seconds. It explained about the effect of stirring too long and all and insisted that you not worry too much about if there are lumps, etc.

Barb said...

True, I have seen same advice. I don't stir too terribly long, but I don't like lumps. Then again, I whick the dry ingredients first which lightens them and makes them combine easier.