- 2C flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 ½ cups milk
- 1 large egg
- ¼ cup unsalted butter, melted
Mix together these dry ingredients.
You can do this with either a whisk or a Mason jar.
You want to go ahead and mix your dry ingredients enough to get rid of any lumps at this stage in order to avoid big lumps….and because later you will need to avoid over-mixing the batter once you add the wet to the dry,
The Baking Powder…Be sure to check the expiration date on the baking powder canister. If your baking powder is old or expired, your pancakes will not right…and will end up flat, instead of light and fluffy.
If you would like even fluffier pancakes, feel free to double the amount of baking powder.
You might also want to try using only 2tsp of baking powder and then adding 1/2tsp baking soda.
The Flour…Spoon your flour into a measuring cup instead of scooping the flour out of the flour canister with a measuring cup, like most of us do…including me.
Scooping the flour causes your measuring cup to be filled with too much flour, often resulting in tough pancakes.
Don’t restrict yourself to only using all-purpose flour…be adventuresome by swapping out half of the flour with another type of flour—such as whole wheat, buckwheat, brown rice, corn, oat, or gluten-free.
Mason Jar Method
You can also use a Mason jar to shake your ingredients together.
To do this, layer your wet ingredients first—milk, egg, and oil…and then your dry ingredients—flour, sugar, baking powder, and salt in a wide-mouth quart-sized jar. Seal the jar tightly . Shake the jar vigorously for at least two minutes…until the ingredients are combined. Once the ingredients are combined, you can either cook pancakes immediately or stick the jar in the fridge for later.
To make your pancakes, simply pour the batter straight from the jar onto your griddle or pan…and cook them…(more on that later)…
Combine your liquid ingredients.
The Butter,,Using unsalted butter allows youu to control the taste of your pancakes better..
The Buttermilk...Butttermilk is what makes your pancakes tenderest. If you do not want to use milk or buttermilk, use water, coffee, or juice as your liquid base instead…reducing the amount of liquid called for in the original recipe by.one-fourth of the amount.
The Eggs…Bringing your eggs to room temp before mixing into your batter will give you the best results.
You should have already whisked your dry ingredients together before you added in the wet ingredients…so you should be able to combine your wet ingredients and dry ingredients together very easily.
Now gently fold your dry ingredients into wet ingredients until just combined.
Stir until the flour is moist, but there are still a few small clumps of flour.
.Do not over-mix the batter. It’s okay to leave some lumps in the batter.
If you overmix the batter, you will end up with tough and dense pancakes, not fluffy.
At this point, you should add any ingredients that you would like to add to your batter…such as…
- Banana…one mashed ripe banana
- Cream cheese…3oz finely chopped cream cheese
Lemon…1tsp grated lemon peel
- Orange…1tsp grated orange peel
Pecan…1/2C…toast and chop finely
- Walnuts…1/2C…toast and chop finely
Resting Your Batter
Now that all of your ingredients have become friends, it’s time to rest your batter. What does it mean to “rest” your batter?
To rest your batter means to simply leave it alone for anywhere from ten to thirty minutes. The longer you rest your batter, the better your pancakes will turn out…
Why should you “rest” your batter?
- Resting your batter will…
- dissolve any small lumps
- give the baking powder enough time to activate
- give the flour a chance to absorb liquid in the batter
As far as what kind of pan to use when making pancakes, the best option is an electric griddle…
An electric non-stick griddle makes flipping your pancakes much easier.
But if you’d rather cook your pancakes on top of the stove or don’t have an electric griddle, use a large, about 12,” non-stick skillet with sloping slides….preferably cast iron.
Cast iron will give you even heat distribution allow you to brown your pancakes without having to use tons of butter.
Heating the Pan
Heat your pan or skillet over medium heat until drop of water sizzles..
Heat a little bit of vegetable oil…(for other types of oils to cook with, check this previous post out)…
Avoid using regular butter because the butter will be more likely to burn and make your pancakes turn out funky tasting.
Reduce heat to medium-low.