After Hurricane Sandy, we lost power for a little over a week. We felt better eating pancakes- and had them a couple of times! My son kept saying “Make pancakes for your blog!”. We make a lot of pancakes, and this is probably our favorite recipe. It is from The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook. I made them in the standard fashion, and also used a squeeze bottle to make them to look like spider webs for Halloween. That was a big hit. I usually add either fresh blueberries, strawberries, or frozen wild blueberries to the batter– just not during a power outage.
The Simple But Perfect Pancake
Yield: 16 3-inch pancakes
- 2 large eggs
- 1 1/4 cup (10 ounces) milk (add 1 tsp baking soda if substituting buttermilk)
- 2 tsp vanilla extract
- 3 T butter, melted, or vegetable oil (or substitute applesauce)
- 1 1/2 cup (6.25 ounces) unbleached all-purpose flour (I use 1 cup whole wheat)
- 3/4 tsp salt
- 2 tsp baking powder
- 2 T sugar (or 1/4 cup malted milk powder for “diner-like” taste)
- Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter.
- Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener. Gently and quickly mix into the egg and milk mixture. Let the batter relax while the griddle is heating (or overnight in the refrigerator). The batter will thicken slightly while resting.
- Grease and preheat the griddle. The griddle is ready if a drop of water will skitter across the surface, evaporating immediately; if you have an electric griddle, set the temperature between 325 degrees and 350 degrees. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Cook on one side until bubbles begin to form and break, then turn the pancakes and cook the other side until brown. Turn over only once. Serve immediately.