There are two secrets to successful pancake making: mix the batter as little as possible (there may even be dry flour left... but stop mixing!) and when cooking them in your pan, flip only once. You'll know its time when the top is covered in little bubbles. Remember: at each step in the process, bubbles are your friends.
Otherwise, it is a basic english pastry recipe where you mix the dry ingredients and the wet ingredients separately and combine them just at the last minute.
For a hearty 2 person breakfast:
Dry ingredients:
1 cup flour
1 generous tsp baking powder
optional: replace 1/2 the flour with whole wheat
optional: 1/3 cup almond powder
optional: up to 1/2 cup nuts, pecans or walnuts
Wet ingredients:
1 egg, lightly beaten
1 cup milk
1 tbsp oil
1 splash vanilla
optional: (and I think better) replace the milk with a soy, almond, or oatmeal milk. I find it makes for fluffier pancakes.
optional: fruit chunks are always yummy, especially thawed blueberries
Directions:
Combine Dry ingredients. Combine the wet ingredients, starting by slightly beating the egg.
Heat your frying pan to medium heat, and if it is not nonstick add a touch of butter.
Combine the wet and dry ingredients, mixing AS LITTLE AS POSSIBLE, a whisk is best because it allows you to combine with little movement.
Ladle 1/3 to 3/4 c batter into the pan at a time in small circles. The batter will spread out, so keep that in mind for your spacing.
It is best to only flip the pancakes one time each pancake. You'll know its the right time to flip because raw top will have a hundred little bubbles that rise to the surface.
The cooking pancake in photo just above and to the right is about halfway there, but you can already see the bubbles starting around the edge. (the lumps are walnuts...) Also, I start seeing the edges of the pancake dry out, but that might be specific to my pan.
The second side will need to cook less than the first as the middle is already mostly done.
If you're cooking many at a time, let your pan cool down a bit after half the batter or the pancakes will start burning before the middle is done.
Eat with Brazilian Doce de leite, nutella, or just be boring and smother them in butter like Jac.
Heat your frying pan to medium heat, and if it is not nonstick add a touch of butter.
Combine the wet and dry ingredients, mixing AS LITTLE AS POSSIBLE, a whisk is best because it allows you to combine with little movement.Ladle 1/3 to 3/4 c batter into the pan at a time in small circles. The batter will spread out, so keep that in mind for your spacing.
It is best to only flip the pancakes one time each pancake. You'll know its the right time to flip because raw top will have a hundred little bubbles that rise to the surface.
The cooking pancake in photo just above and to the right is about halfway there, but you can already see the bubbles starting around the edge. (the lumps are walnuts...) Also, I start seeing the edges of the pancake dry out, but that might be specific to my pan.The second side will need to cook less than the first as the middle is already mostly done.
If you're cooking many at a time, let your pan cool down a bit after half the batter or the pancakes will start burning before the middle is done.
Eat with Brazilian Doce de leite, nutella, or just be boring and smother them in butter like Jac.
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