Pancakes
Pancakes, Americas Test Kitchen
Description
Based on the recipe from America’s Test Kitchen, this is my preferred pancake recipe. The optional ingredients are not necessary but can add a nice touch to the pancakes.
Ingredients
Dry
| Item | Amount |
|---|---|
| all-purpose or pasty flour | 330g (2 cups) |
| granulated sugar | 38g (3 tbsp) |
| baking powder | 16g (4 tsp) |
| sea salt | 6g (1 tsp) |
| baking soda | 3g (1/2 tsp) |
Wet
| Item | Amount |
|---|---|
| large eggs | 2x |
| vegetable oil | 54g (60ml / ¼ cup) |
| milk | 365g (355ml / 1½ cup) |
| vanilla | 2g (2.5ml / ½ tsp) |
| optional | bananas x1, yogurt 20g, vinegar 15g |
Tools
| Items |
|---|
| pan or griddle |
| scale or measuring spoons/cups |
| stove |
| whisk |
| fork |
| x2 large bowls for mixing |
| rubber spatula |
| wire rack |
| immersion blender (optional) |
Recipe
-
Using a scale or measuring cups, in a large mixing bowl, whisk all dry ingredients together. Create a small well in the center. Set aside.
-
In a separate mixing bowl, whisk 2 eggs with oil, (and or optional banana or vinegar or yogurt) to ensure eggs and other items are well incorporated.
-
Add milk to the wet bowl and fully incorporate all wet items (Feel free to use an immersion blender for safe measure, but not needed).
-
Pour wet ingredients onto the dry bowl, looking to remove any dry spots but endure to only mix lightly. The mixture should be lumpy as this is crucial for fluffy pancakes. Lumps are your friend.
-
Let the batter rest for 10 minutes so the flour can fully hydrate.
-
Cook on non stick pan lightly/evenly oiled at 350 or (medium heat) for 2 to 3 mins on the first side and 1 to 2 minutes on the second side. Note the size of the pancake may dictate how long to cook, and if you need to adjust the heat to a lower temperature.