EVERYDAY PANCAKES
This batter, from Mark Bittman's How to Cook Everything, can be made ahead and stored in the refrigerator for up to two days.
Provided by Mark Bittman
Categories Pancake Breakfast Brunch Quick & Easy Vegetarian
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat while you make the batter.
- Mix together the dry ingredients. Beat the eggs into 1 1/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
- Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
- Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.
- Variation:
- Sourdough Pancakes: This requires a sourdough starter, but if you have one this is a good place to take advantage of your foresight. Substitute 1 cup sourdough starter for half the flour; reduce the milk and salt by half, the baking powder to 1/2 teaspoon, and the egg to 1. Mix the starter, flour, and 1/2 cup of the milk to a medium-thin batter; let sit for an hour. Just before cooking, stir in the salt, sugar, and baking powder; then beat in the egg.
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Mukaila Moruf
[email protected]These pancakes are amazing! I'll definitely be making them again.
ENSURED UNIVERSAL TRADE
[email protected]I love these pancakes! They're the perfect way to start my day.
Andrew West
[email protected]These pancakes are the best! They're so easy to make and they always turn out perfect.
Hggfff Tgggh
[email protected]I've never been a big fan of pancakes, but these ones are amazing! They're so light and fluffy.
Monet Cash
[email protected]I made these pancakes for a brunch party and they were a huge hit! Everyone loved them.
Beth Ellis
[email protected]These pancakes are so good! I love the way they taste with butter and syrup.
razbe sagor
[email protected]I've made these pancakes several times now and they always turn out perfect. They're the perfect breakfast food.
Rao Shakeel
[email protected]I made these pancakes for my kids and they loved them! They're so easy to make and they taste great.
Karyl Casey
[email protected]These pancakes were a hit with my family! They were so good that we ate them all in one sitting.
ButterflySun
[email protected]I've tried many pancake recipes, but this one is by far the best. The pancakes are always light and fluffy, and they have a perfect golden brown color.
Muhammad Niaz
[email protected]Easy to make and turned out great!
Madan Hamal
[email protected]These pancakes were so fluffy and delicious! I loved the addition of vanilla extract, it really gave them a nice flavor.