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033My New Year gift to you is this recipe for pancakes.  You will never use a pancake mix again.  This is just too easy and simple to prepare.  It doubles and triples easily and no matter what, it makes light, fluffy, meltingly tender pancakes to slather in maple syrup.  As the aroma wafts through you house, sleepy heads (and hungover heads) will rise and shine.  Pancakes are too easy.  It takes by far, longer to cook the pancakes than it does to mix up the batter.  Just a reminder, make certain your baking powder is fresh.  I change mine every 3 months, just to be certain.  Baking powder is very susceptible to humidity and kitchens have that tendency.  Baking soda doesn’t seem to care.  Here’s the basic recipe.  If you choose to double (or triple it), reduce the baking powder by 1 teaspoon each time you increase the recipe or the pancakes may over-rise and collapse.

Perfect Pancakes

  • Servings: 4-6
  • Difficulty: Exceptionally Easy
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  Combine:

  • 2 eggs
  • 1 1/2 cups buttermilk*
  • 1 teaspoon cider vinegar
  • 1/3 cup vegetable oil

In another bowl, combine:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Butter
  • Maple syrup
  • Apple cider reduction

*To substitute sour milk for buttermilk, stir 2 teaspoons vinegar into 1 1/2 cup milk.  If you are substituting this mixture for buttermilk, omit the vinegar in the recipe.  Let stand for 10 minutes; it will look curdled.

In a large bowl (I use an 8-cup measuring cup) whisk together the eggs, buttermilk, vinegar and oil.  In another bowl, combine the dry ingredients; stir until well combined.  Dump the dry, all at once, into the wet ingredients.  Using a rubber spatula, stir gently until JUST combined.  DO NOT over-mix.  The batter will be quite thick.

Heat a griddle/heavy skillet over medium heat.  Pour about 1/3 cup batter onto the griddle leaving at least an inch between pancakes.  Cook until the pancakes puff slightly and the very edges begin to look dry, about 1 1/2 minutes.  In one fluid movement, flip the pancake over and cook on the second side, about 1-2 minutes.  (Cooking times will vary depending on how heavy the pan is and how high the heat is.)  They will puff up a bit more and you’ll see the very edge begin to brown.

Remove to warm plates.  Place a pat of butter on each pancake and drizzle (or soak) with maple syrup, sautéed apples, apple cider reduction, etc.  I like pancakes with just butter and then over-easy eggs between and on top of the pancakes.

Perfect Pancakes Recipe©Marcia Lahens 2014.  All rights reserved.

Now to the pictorial part of our little show here.  002Combine the eggs, buttermilk, vinegar and oil.  You will note there is a bit of egg shell just to the upper right of the yolk.  That happens sometimes and the easiest way to remove it, is with the shell.

 

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You can see the little flake of shell resting right against the rim of the shell (yeah I know…I couldn’t seem to get a good image of this, but it’s there).  Pitch it out.  If you compost, eggs are great in compost piles.  Now where were we?  Oh yes, whisk this mixture just until well combined.

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In another bowl, combine the dry ingredients; stir them until they become one.  Pancakes are zen-like, no question.  Dump the dry into the wet;

 

 

 

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stir until JUST combined.  If you whisk or stir until smooth, you will activate the gluten (you don’t want to do that!) and the resulting pancake will be tough.  If you should happen to over-mix a bit, leave the batter set for 10 minutes.  It may give the gluten time to relax, but it will also cause the leavening agents to become less effective.  You can see this batter isn’t smooth; there are still some lumps.  That’s okay.

022Now, place about 1/3 cup spoonfuls on the hot griddle/heavy frying pan.  Spread them out, using the back of the spoon, leaving about 1 inch between each pancake.

Let them cook for about 1 1/2 minutes.  The edges will begin to look a bit dry and there will be some surface bubbles.  031

 

 

Using a smooth motion, flip the pancake over.  Let the second side cook until the edges look dry and there is a hint of brown around the base of the cake.

 

 

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Remove to a warm plate, top with butter and serve with copious amounts of maple syrup, sautéed apples, apple cider reduction or eat them as I do.

 

 

 

038I use only butter, then an over-easy egg between and on top of the pancake.  I’m sweet enough (I still have that swampland for sale!), so I don’t need no stinkin’ syrup!

 

 

 

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My palate seems to prefer savory to sweet, so I let the unctuous, runny yolk act as syrup.  That’s all she wrote!  Trust me when I tell you it took me much longer to do this post than it did to make the batter, cook the pancakes, eat them and then clean up.  This is a seriously easy dinner, too.

To go with your pancake perfection…BACON!!!  If you don’t already do bacon in the oven, you need to learn about it.  I can go through the process, but Canadian Living Magazine does a bang-up job of explaining it (with pictures!) and if you don’t know about Canadian Living, you should because they have great recipes and some other interesting stuff, too.