How To make The Key To Good Pancakes
LARRY LUTtrOPP FVKC70A:
L.A. TIMES FOOD SECTION 4/94:
Making good pancakes depends on three factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes. Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients. The batter should remain lumpy; overmixing makes pancakes tough. For best results, cover the batter and refrigerate one to two hours so the flour expands and absorbs the moisture. To cook the batter, preheat the griddle over medium heat. It's ready when a few drops of cold water sizzle and dance when sprinkled onto the surface. If the water just sits and boils, the griddle isn't hot enough; if it evaporates instantly, reduce the heat. Brush the griddle lightly with oil unless it is a non-stick surface or is well seasoned. Other types of fat - shortening, butter or margarine - may be used. The easiest way to check the consistency of the batter is to cook a trial pancake. Typically, 1/4 cup batter forms a pancake about five inches in diameter. Pouring the batter close to the griddle surface helps to keep the pancake round, and using a measuring cup assures uniform size. Pancakes are ready to turn when bubbles form and begin to break on the upper surface and the edges look dry. Turn with a spatula wide enough to accommodate the size of the pancake. Normally, the first side needs to cook two to three minutes, but the second side will cook in about half that time. Turn the pancakes only once. The pancake should turn out golden-brown, light and tender and cooked through in the center. If the batter is too thick, adjust with a little water; if too thin, add a little flour. Pancakes are best served at once, either in a stack with syrup or stuffed, rolled or glazed with a sauce and then placed under the broiler. Article by: Joan Drake, L.A.Times -----
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This soft and fluffy pancake recipe is so easy to follow and even better to eat! The ingredients are simple, but the results are rewarding.
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Makes 10-12 pancakes
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons sugar
2 large eggs
2 cups buttermilk (or milk plus 2 Tablespoons lemon juice)
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled
Additional butter for the griddle
METRIC
272 g flour
8 g baking powder
4 g baking soda
2 g salt
36 g sugar
100 g eggs
16 oz milk
30 g vinegar or lemon juice
4 g vanilla
42 g unsalted butter*
*or use salted butter and omit salt
For serving: maple syrup, butter, fresh fruit on the side
INSTRUCTIONS
In a large bowl, combine the flour, baking powder, baking soda, salt and sugar with a rubber spatula. In a separate bowl, whisk together the eggs, buttermilk (or milk + lemon juice or vinegar), vanilla and melted butter. Add wet ingredients to dry and mix with the spatula (don’t overmix; lumps are okay).
Heat a griddle or skillet over medium heat. After 3-5 minutes, sprinkle water on the heated pan; if the water “dances,” it’s hot enough to use. Place a small pat of butter on the pan and spread the butter around the surface.
Using a 1/3-cup measuring cup or small ladle, pour batter onto the skillet to form a pancake. (If the batter is too thick, add 1-2 Tablespoons more buttermilk or milk until you reach desired consistency.) When the uncooked side starts to bubble and the sides of the pancake begin to dry, the pancake is ready to flip. Use a pancake turner (large flat spatula) to flip. Cook for 1-2 minutes more or until underside is golden.
Transfer pancakes to plates and serve with a pat of butter and drizzle of syrup. Yum!
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The key to Moist Pancakes
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As someone who genuinely has not had pancakes in over a year before my ratio video the other week, I don't know how I got here, but I'm making a second pancake video, because in making the video, when I tried out various ratios, I learned the key to getting pancakes that are perfectly moist and tender, basically you need to throw out your butter.
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--- MY CURRENT FAVORITE PANCAKE RECIPE ---
Wet Ingredients (metric & imperial):
- 4 oz plain yogurt + 4 oz water (8 oz total / 226 g) - 2 parts LIQUID
- 2 large eggs (4 oz / 113 g) - 1 part EGG
- 2 oz vegetable oil (56 g) - 1/2 part FAT
- 1 tsp vanilla - optional
Dry Ingredients (metric & imperial):
- 8 oz all purpose flour (226 g) - 2 parts FLOUR
- 1 tablespoons sugar (13 g)
- 2 1/2 teaspoons baking powder (12 g)
- 1 tsp salt (5 g)
- 1/2 tsp fresh ground cinnamon (1 g) - optional
- 1/2 tsp fresh ground nutmeg (1 g) - optional
Method:
- Combine and whisk the wet ingredients in a bowl until thoroughly combined.
- In a separate bowl, combine the dry ingredients. Sift out any big clumps.
- Combine the wet and dry ingredients together and stir until the batter is smooth and
light, do not over mix it or the batter can become tough.
- Adjust the batter, if you want it thinner, add a little more water.
- Add any whole ingredients like nuts, chocolate, or fruit at this stage.
- Cook the pancakes on an oiled griddle over medium heat.
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OTHER DETAILS
All sources used:
Ratio by Michael Ruhlman
Salt, Fat, Acid, Heat by Samin Nosrat
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ Sigma 30mm F1.4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #Moist
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Easy pancake art #pancakes