Difference between revisions of "Delicious Basic Pancakes"

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(Created page with "Adapted from [http://www.marthastewart.com/338185/basic-pancakes Martha]: Ingredients: * 1 cup All Purpose Flour * 1 Tablespoon Raw sugar * 2 teaspoons baking powder * 1/2 teasp...")
 
 
(One intermediate revision by the same user not shown)
Line 6: Line 6:
 
* 2 teaspoons baking powder
 
* 2 teaspoons baking powder
 
* 1/2 teaspoon Kosher salt
 
* 1/2 teaspoon Kosher salt
* 1 cup whole milk
+
* 1 1/4 cup whole milk
 
* 2 tablespoons butter
 
* 2 tablespoons butter
* 1 large egg
+
* 1-2 large eggs
 
* vegetable oil/olive oil for cooking
 
* vegetable oil/olive oil for cooking
  
Line 19: Line 19:
 
# Cook a scant 1/3 cup of batter in the oiled pan at a time (for each pancake). Pancake is ready to flip when bubbles form through the middle and the edges dry out a little.
 
# Cook a scant 1/3 cup of batter in the oiled pan at a time (for each pancake). Pancake is ready to flip when bubbles form through the middle and the edges dry out a little.
 
# Cook until golden brown.
 
# Cook until golden brown.
 +
 +
 +
 +
VARIATION for FANCY FLUFFY pancakes:
 +
*Use 2 eggs plus 2 additional egg whites.
 +
*Add 1/2 tsp vanilla.
 +
*Decrease baking powder to 1 tsp.
 +
*Decrease milk to 1 C.
 +
 +
Method:
 +
# Combine dry ingredients in a bowl.
 +
# Melt butter and warm milk. Whisk in egg yolks for a uniform batch of liquid ingredients.
 +
# Whip egg whites until they formed medium peaks.
 +
# Whisk together liquid and dry ingredients until smooth, then gently fold in the egg whites until no streaks remain.
 +
#Cook as usual.
  
  

Latest revision as of 08:39, 28 February 2015

Adapted from Martha:

Ingredients:

  • 1 cup All Purpose Flour
  • 1 Tablespoon Raw sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1 1/4 cup whole milk
  • 2 tablespoons butter
  • 1-2 large eggs
  • vegetable oil/olive oil for cooking

Method:

  1. Combine dry ingredients in a bowl.
  2. Melt butter and warm milk. Whisk in egg for a uniform batch of liquid ingredients.
  3. Whisk together liquid and dry ingredients. There should be no or very few lumps.
  4. Let batter sit for a couple of minutes.
  5. Heat skillet. Add a little (1 or 2 teaspoons) oil.
  6. Cook a scant 1/3 cup of batter in the oiled pan at a time (for each pancake). Pancake is ready to flip when bubbles form through the middle and the edges dry out a little.
  7. Cook until golden brown.


VARIATION for FANCY FLUFFY pancakes:

  • Use 2 eggs plus 2 additional egg whites.
  • Add 1/2 tsp vanilla.
  • Decrease baking powder to 1 tsp.
  • Decrease milk to 1 C.

Method:

  1. Combine dry ingredients in a bowl.
  2. Melt butter and warm milk. Whisk in egg yolks for a uniform batch of liquid ingredients.
  3. Whip egg whites until they formed medium peaks.
  4. Whisk together liquid and dry ingredients until smooth, then gently fold in the egg whites until no streaks remain.
  5. Cook as usual.