7/31/2019 Real Pancake

1/3

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the

center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the

batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on bothsides and serve hot.

It's All in the Mix

First, combine dry ingredients thoroughly, breaking up lumps either by sifting them

together or by stirring them well with a whisk.

Next, combine all the wet ingredients in a separate bowl. Don't skip this step.

Then pour the two wet ingredients into the dry. Stir gently, just enough to moisten the

dry ingredients. Over-mixing leads to tough pancakes because the gluten in the flour

begins to develop as soon as liquid touches it, and the more you mix, the tougher the

gluten becomes. Don't worry about lumps in the batter.

Three Tricks for Tender, Airy Pancakes

1. Give your pancakes the airy texture of souffls and meringues by borrowing the

technique that gives them their cloudlike consistency:beaten egg whites:

Using the number of eggs called for in the recipe, separate the yolks from the whites.

Mix the egg yolks with the rest of the wet ingredients, following recipe instructions.

Combine with the dry ingredients to make the batter. Beat the egg whites until stiff

peaks form, then gently fold the beaten whites into the batter and cook the pancakes

immediately.

2. Or try replacing some or all of the liquid in your recipe with a carbonated beverage

(plain or flavored seltzer water, beer, cider, ginger ale) to make your pancakes very

light and tender. Add the carbonation just before you're ready to pour the pancakebatter on the griddle.

7/31/2019 Real Pancake

2/3

3. This next trick works with any batter that includes double-acting baking powder: Mix

the batter and let it rest in the refrigerator for several minutes, or even overnight. This

allows the gluten to relax so the pancakes will be tender, and lets the baking powder

form bubbles in the batter. After the batter rests, do not stir it or the bubbles will deflate.

How to Cook a Pancake

Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to

375 degrees F (185 degrees C) or until a drop of water skitters across the pan.

Lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter (regular

butter burns too quickly).

Do a test run with one sacrificial pancake and adjust the temperature up or down as

needed. If your pancake is scorched on the outside and raw on the inside, turn down the

heat.

When you're satisfied that you've reached the perfect pan temperature, ladle in as many

pools of batter as your pan will comfortably hold, leaving a little room between

pancakes for comfortable flipping.

Dont Press Your Pancake

A pancake is ready to be turned over when it's dry around the edges and bubbles have

formed over the top. You are allowed to peek to see if the bottom is golden brown

before you flip it. While you're waiting impatiently for the second side to cook, resist

the impulse to press down the pancake with your spatula. Pressing will not cook it any

faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes.

Waiting is the Hardest Part

Pancakes are best eaten fresh from the griddle so you can enjoy their crispy, fluffy

goodness. This may mean serving them a few at a time. If you absolutely must keep the

pancakes waiting, arrange them in a single layer on a baking sheet and place them,

uncovered, in a warm oven. Never stack or cover them--the steam makes them soggy.

7/31/2019 Real Pancake

3/3

Fun with Pancakes

To add some fun to the breakfast table, use a turkey baster to squeeze batter into

designs, initials and other fun shapes. Pour batter into nonstick pancake molds or oiled

metal cookie cutters for extra fancy forms. Butter and syrup are classic toppings, but tryjam, honey, nut butter, lemon juice, powdered sugar, whipped cream or fresh fruit.

Better yet, set up a pancake condiment buffet and let everyone build their own.

Ingredients

1 cup all-purpose flour

1 tablespoon white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda bicarbonato de sdio

1/4 teaspoon salt

1 cup milk

1 egg

2 tablespoons vegetable oil

Directions

Preheat a lightly oiled griddle over medium-high heat.

Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center.

In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flourmixture. Beat until smooth.

Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each

pancake. Brown on both sides and serve hot.