Perfect Pancakes
Mmmmm. Pancakes. They have to be light, fluffy, moist and slightly sweet. Try as I might, I could never get them right. So I resorted to a box mix, doctored up. Finally feeling like I might know my way around the culinary world a little bit, I ventured to try this pancake thing on my own, sans the box mix. After lots of attempts, I finally created pancakes that my family swears are the best. Toot toot. I’d be lying if I said that hearing that didn’t make me feel good đ
Before we begin, a couple of tips:
Always let the batter sit for 15-20 minutes before cooking the pancakes. This allows the baking powder to activate and the batter to thicken up just a bit.
Always make sure your griddle is nice and hot before starting.
And never, ever flatten them with your spatula! You want those babies light and fluffy. Don’t worry, they’ll cook just fine on their own without squishing them.
ingredients:
- 2 cups All purpose flour
- 5 tsp. Baking Powder
- 1 tsp. Salt
- 6 tbsp. Sugar
- 1/2 cup Oil
- 2 cups Milk (preferably 2% or higher)
- 2 Eggs
- 2 tbsp. Vanilla
- 2 tbsp. melted butter (to be used while cooking the pancakes)
directions:
- In a large bowl, mix flour, baking powder, salt and sugar until well combined.
- In a separate bowl, whisk oil, milk, eggs and vanilla.
- Next, add your wet ingredients to your large bowl of dry ingredients. Mix just until batter is combined and most of the lumps are gone. There’ll still be a few, that’s ok. But don’t over mix.
- Let batter sit for 15-20 minutes.
- Turn griddle on to a medium heat, lowering or raising as needed for your stove type.
- Melt the 2 tbsp. of butter in a small dish, and set aside with a basting brush.
- Spray griddle with non-stick cooking spray (I do this as I start each batch).
- Using a ladle, pour batter onto griddle. I’m able to get about 4 at a time, and still have flipping room.
- When the pancakes start to bubble, and those bubbles start to pop a little, flip the pancakes over.
- Using a basting brush, brush melted butter on each pancake. Cook MAYBE 30 seconds and then remove from griddle. You don’t want them overcooked. They should be a light golden brown on each side.
When removing the pancakes, I place mine into a tortilla warmer. Keeps them warm and moist until I have all of the pancakes ready for my family to enjoy.
Serve with warmed maple syrup or better yet, a quick and easy caramel sauce that you can find on this site.
Happy eating!
