Monday, November 19, 2007

World's Fluffiest Pancakes

Take 3/4 cup milk and egg out of fridge and let sit until about room temperature (15 minutes minimum, 30 is even better, go walk the dog, brew some coffee)

Then, mix ix in a small cereal bowl:

The room temperature 3/4 cup milk
2 Tablespoons lemon juice

While that sits for 10 minutes, mix up the flour in a medium bowl and set aside:

flour mixture:

1 cup all purpose flour (use spoon to carefully drop flour in cup, don't shake, then level with knife)
2 Tablespoons sugar
1 tsp baking powder (check date, make sure it's not expired)
1/2 tsp baking soda
1/2 tsp salt

After the 10  minutes is up for the milk mixture, whisk the egg into it well, then add 1/2 teaspoon Vanilla and 2 Tablespoons melted butter (nuke in a cup in the microwave for about 20 sec.), whisking well as the butter is added.

Immediately dump the milk mixture into the center of the flour mixture and stir JUST until combined, about 10-12 gentle stirs, scraping up along the bottom to get all the flour.  It will  quickly bubble up as you stir and look almost puffy/spongy. DO NOT mix further, this is what makes them so tall and light. Bubbles are good! Batter that looks like "the Blob" is good.  The magic of kitchen chemistry. 
 click on photos to enlarge

Let the batter then  sit about 15 minutes (don't stir again), then cook quickly on a oiled grill, handling the batter as little as possible (I used a 1/4 cup measure to carefully withdraw batter to pour on the grill). The batter is a lot thicker looking than you're likely used to and doesn't make a perfect round , but as it cooks it will spread out some.  The batter does thin on handling but do as little of that as you can.
Infused with vanilla and butter, they cooked up tasty, tender, light and well. . . fluffy!  (makes about 8  medium pancakes)

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