Pancakes have an almost magical ability to turn anyone into a child again. There’s something irresistible about waking up on a Saturday morning, stumbling into the kitchen and being greeted by the smell of batter and a mountain of fluffy pancakes just begging to be smothered in maple syrup and whipped butter.
Perhaps part of the beauty of pancakes is that they’re so simple to make. My teenage sisters-in-law often make them on their own for the family. As with many simple dishes though, attention to detail is the difference between drab and delicious. Read on to learn my tips on making excellent pancakes every time.
1. Info for Tips for Perfect Pancakes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 24
- Calories: unavailable
2. Ingredients for Tips for Perfect Pancakes
- 2 cups all-purpose flour
- 1 cup potato flour
- 2 to 2-1/2 cups whole milk, depending on how thin you want them
- 1 tablespoon apple cider vinegar (or lemon juice)
- 4 teaspoons baking powder
- 3 eggs
- 1-1/2 teaspoons pure vanilla extract
- 1/3 cup sugar
- 1 tablespoon dark molasses
- 1 teaspoon salt
- 2 tablespoons unsalted butter
3. Directions:
- In a bowl, combine the flours, baking soda and salt. Sift all the dry ingredients. Set aside.
- Add the lemon juice to the milk. Set aside.
- Separate the eggs in 2 separate bowls, yolks in one and whites in the other.
- Using a handheld mixer, whisk the egg yolks with 3 tablespoons of sugar until you get a pale, yellow foam. Add the molasses and vanilla extract. Slowly add the dry ingredients and the milk, each about one-third at a time. Do not over-mix the batter.
- For the egg-whites, add salt and start mixing with a clean handheld-blender. When you get a little bit of air, slowly add the remaining sugar as you whisk. Stop half way through to see how "ribbon-y" the egg whites are. Whisk until you get stiff peaks of egg whites (don’t over-mix or it will become grainy). The egg whites should stick right up.
- Add one-third of the egg whites to the egg yolk mixture and give a good stir with a spatula to make sure. Then gently fold in the rest of the egg whites. Start from the bottom and gently lift up to the top, keeping all the air in the batter.
- Place a hot non-stick griddle pan (or any flat pan such as a cast iron griddle) over medium heat. Grease it with a little butter using a silicone brush. Ladle about 1/2 cup of the batter onto the pan. Try to make a round shape. I like them to look rustic so I don’t mind if they’re a bit crooked. Lower the heat to medium-low. The pancake should start bubbling after a few seconds. Leave it alone for a couple of minutes. When you see the edges start to dry and get firm, take a flat spatula and lift around the pancake: it should be golden. Flip the pancake over and cook for another 2 minutes until golden. The pancake will rise in volume a bit.
- Repeat the same procedure. Cook 4 to 6 pancakes at a time (depending on how much space you have), until all the batter is used.
- Set up a buffet of warm maple syrup, honey, agave nectar, chocolate spread, chocolate chips, fruit preserves, fruit compote, a bowl of crème fraîche and whipped butter, of course!
- Call your gang as soon as everything is ready. Yum!
