Tuesday, January 11, 2011

Basic Pancake Recipe

*I love this recipe, so simple and far less sweet than boxed mix*
Servings: About 6 (3 pancakes per serving)


- 2 large eggs, lightly beaten
- 2 cups low fat milk or buttermilk (you can make a substitute for buttermilk by adding 1 tbsps. white vinegar
to each 1 cup of milk)
- 4 tbsps. vegetable or canola oil
- 2 cups unbleached, all-purpose *flour
- 2 tbsps. sugar
- 4 tsp. baking powder
- 1 tsp. salt

In a large mixing bowl, combine the eggs, milk, and vegetable oil. Beat with a wire whisk until foamy. In another mixing bowl, measure the flour, sugar, baking powder and salt, then mix thoroughly with a fork. Add the dry ingredients to the egg mixture and beat with the whisk until all ingredients are moistened and the batter is just smooth - do not overbeat!
Set the batter aside for a few minutes to allow the baking powder to work - the batter will rise slightly in the bowl and form a few bubbles on the surface.

Heat a griddle or large, non-stick frying pan to medium-high. To determine whether the pan or griddle is hot enough, drop a small amount of water onto the surface. If the water sizzles and jumps, the pan is ready to go.

Pour batter in small amounts (about 1/4 cup) onto the griddle. Work in small batches - the
pancakes will spread out as they bake. When the surface of the pancakes begins to bubble and the edges appear dry, flip the pancakes with a spatula. Cook for another minute or so, until the edges are completely done and the pancakes are golden brown.

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