Best 2 Mark Bittmans Pancakes Recipes
Indulge in a delectable breakfast experience with Mark Bittman's pancake recipes, a curated collection of fluffy, golden-brown delights that cater to various dietary preferences. From the classic Buttermilk Pancakes, a timeless favorite known for its rich, tangy flavor, to the wholesome Whole Wheat Pancakes, packed with fiber and nutty goodness, these recipes promise a satisfying start to your day. For a vegan treat, the Vegan Pancakes offer a delightful egg-free, dairy-free option, while the Gluten-Free Pancakes ensure that those with gluten sensitivities can savor the fluffy goodness of pancakes without compromise. Buttermilk Pancakes: Savor the traditional buttermilk pancakes, a classic recipe that delivers a tender, moist crumb and a hint of tanginess. The secret lies in the buttermilk, which reacts with the baking soda to create a light and airy texture. Whole Wheat Pancakes: Embrace the wholesome goodness of whole wheat pancakes, a healthier alternative with a slightly nutty flavor. These pancakes are packed with fiber, keeping you feeling full and satisfied. Vegan Pancakes: Delight in the fluffy, golden-brown vegan pancakes, a plant-based recipe that uses almond milk and flax eggs to create a tender, moist texture. These pancakes are perfect for those with egg or dairy allergies or those seeking a cruelty-free breakfast option. Gluten-Free Pancakes: Experience the joy of gluten-free pancakes, a delicious alternative made with a blend of gluten-free flours. These pancakes are light, fluffy, and incredibly satisfying, ensuring that everyone can enjoy the classic pancake experience.
Here are our top 2 tried and tested recipes!
MARK BITTMAN'S PANCAKES
Steps:
- 1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk. 2. Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes. 3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes. Variations * Blueberry or Banana Pancakes: Use fresh or frozen (not defrosted) blueberries; overripe bananas are great. Just before cooking, stir blueberries into batter. For bananas, slice them and press into surface of cooking pancakes. Cook pancakes a little more slowly than you would other pancakes as they burn more easily. *Whole-Grain Pancakes: Substitute whole wheat flour, cornmeal, rolled oats or a combination for up to 1 cup of flour and proceed with recipe.
EVERYDAY PANCAKES
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)
Provided by Mark Bittman
Categories breakfast, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
- Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Prepare all ingredients in advance: Measure and gather all the ingredients before you start mixing to ensure a smooth and efficient cooking process.
- Whisk dry ingredients together: Before adding wet ingredients, whisk the dry ingredients (flour, sugar, baking powder, baking soda, and salt) thoroughly to ensure even distribution and to prevent lumps.
- Combine wet ingredients separately: In a separate bowl, whisk the wet ingredients (milk, eggs, melted butter, and vanilla extract) until well combined.
- Gradually add wet ingredients to dry ingredients: Slowly pour the wet ingredients into the dry ingredients while whisking constantly. Do not overmix, as this can result in tough pancakes.
- Heat a lightly oiled griddle or pan over medium heat: Ensure the cooking surface is hot enough to prevent the pancakes from sticking, but not so hot that they burn.
- Pour 1/4 cup of batter onto the hot griddle for each pancake: Use a measuring cup to ensure consistent pancake size and shape.
- Cook for 2-3 minutes per side: Flip the pancakes when bubbles form around the edges and the undersides are golden brown.
- Serve immediately with your favorite toppings: Butter, maple syrup, whipped cream, fresh berries, or fruit are all popular choices.
Conclusion:
Mark Bittman's pancake recipe is a simple yet delicious breakfast classic. Its versatility allows for customization with various toppings and mix-ins, making it a favorite among pancake enthusiasts. Additionally, the recipe's focus on simplicity and straightforward instructions makes it accessible to cooks of all skill levels. Whether you prefer fluffy buttermilk pancakes or crispy whole wheat pancakes, this recipe provides a solid foundation for creating the perfect pancakes to start your day.
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