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How To Make Perfect Pancakes
You Will Need
  • 3 large bowls
  • A whisk
  • 1 1/2 c. unbleached all-purpose flour
  • 3/4 tsp. salt
  • 2 tsp. baking powder
  • 2 tbsp. sugar
  • 2 large eggs
  • A hand mixer
  • 1 1/4 c. milk
  • 3 tbsp. melted butter or vegetable oil
  • Additional vegetable oil or cooking spray
  • A spatula
  • A greased 1/3-cup measure
  • A cookie sheet
  • A griddle or a heavy nonstick pan
  • Malted milk powder
  • Frozen blueberries
  • More butter
  • Maple syrup
  • Various toppings
 
Steps
step 1Whisk the dry ingredients
In one bowl, mix the dry ingredients thoroughly together with a whisk so theyíre fully incorporated into each other. Break up any lumps.
tip Diner pancakes are often made with malted milk powder instead of sugar. Using malt in your recipe will impart that pancake-house flavor.
step 2Separate the eggs
Separate the eggs into the other two bowls. Whip the whites with a hand mixer until they form stiff peaks and set aside.
step 3Mix the wet ingredients
Add the milk to the egg yolks and beat them together with the mixer until theyíre bubbly. Then, mix in the oil or butter.
step 4Add dry to wet
Add the dry ingredients to the egg yolk mixture, and whisk them together very gently until theyíre just incorporated. Donít mix too much; overworked batter results in tough, dense pancakes. Fold in the egg whites in two additions, and let the batter rest for 15 to 20 minutes.
step 5Heat your pan
Heat your pan or griddle to about 350 degrees, and lightly coat the surface with cooking spray or vegetable oil. Test the temperature by sprinkling a droplet of water onto the surface; if itís hot enough, the water will skitter and evaporate.
tip Don’t use butter to grease your pan, unless it’s clarified butter. Regular butter will burn.
step 6Make a trial pancake
Test your temperature by making a trial pancake. Use your 1/3-cup measure to gather a scoop of batter & pour it onto your pan or griddle. When the edges have browned & bubbles appear, flip the pancake, & cook the other side until itís golden brown. Donít press down on the pancake; it wonít help it cook faster, and itíll crush the light texture.
tip To make blueberry pancakes, scatter a handful of frozen blueberries into the batter as soon as you pour it onto the griddle.
step 7Cook your pancakes
When youíre satisfied that youíve got the right temperature, use your 1/3-cup measure to pour on as many helpings of batter as you can comfortably fit on the griddle. There should be a bit of space between them, so that they donít overlap or touch when you flip them.
step 8Keep them warm
Pancakes should be served as soon as theyíre cooked through. If youíre whipping up a big batch, donít let your cooked cakes get cold while the new ones are just hitting the griddle. Instead, lay the pancakes on a cookie sheet. Make sure not to overlap or stack them, and place them in a just-warm oven until youíre ready to serve.
step 9Serve and enjoy
Serve your pancakes with traditional sides like butter and maple syrup, but donít be afraid to experiment! Give whipped cream, jams or jellies, peanut butter, sliced fruit, and even melted chocolate a try!
 
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