A simple recipe for light fluffy pancakes?!
A simple recipe for light fluffy pancakes?
I just tried Mark Bittman's pancake recipe which called for all 1's: 1 cup flour, 1 of milk, 1 egg, 1tsp baking powder, 1Tbsp sugar, 1 pinch of salt. Easy and convenient, but what I ended up with was so eggy I thought I was eating an omelet. So, I tried increasing everything else except for the egg, which resulted in a less eggy but overmixed batter. I cooked the batter anyway, and the pancakes were like heavy plates. Maybe I will try it again without overmixing, but there should be a better recipe.
Some people say to use the batter right away for lighter pancakes. Others say let it rest. What's the real deal?
All I need is a good foolproof pancake recipe that is simple enough to use on weekday mornings without making a special trip to the grocery store for things I won't use for anything else -- just the ingredients listed above.
Can you help me out?
Answers:
Try this one out, My family absolutely loves this one,
Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 1/3 cups milk
3 tablespoons vegetable oil
1 egg
Directions:
1. Mix all dry ingredients together in a bowl (I use a 4 cup measuring cup).
2. Mix milk, oil and egg in smaller bowl (I use 2 cup measuring cup).
3. Mix liquid ingredients into dry ingredients.
4. Make 4 inch pancakes in a medium heated non-stick pan or griddle or use a small amount of oil in regular pan.
5. Cook until golden brown.
Serve with butter and syrup or your favourite topping.
Hope this helps.
Source(s):
My experience..
substitute the milk with club soda and you will have some really light fluffy pancakes.
Extra Light and Fluffy Pancakes
This recipe incorporates whipped egg whites for extra light and fluffy pancakes. Because they use the yolks and melted butter, they are still rich and tender.
Ingredients
1 cup sifted all-purpose, pastry, or cake flour
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar
Directions
1. Sift the dry ingredients together.
2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)
4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.
5. Cook as you would other pancakes.
Perfect Pancakes deserve great syrups.