Pancakes are a breakfast food that has been around for centuries. They’re made from flour mixed with eggs and milk, and often contain sugar or syrup.
The smitten kitchen pancakes 101 is a blog post by Deb Perelman that will teach you how to make the perfect pancake.
I’ll teach you how to make a flawless pancake batter, as well as various modifications on it, and then I’ll take you through some cooking choices, since there are a lot of them.
I’m hoping to show you what may go wrong as well as what I believe to be correct, so don’t anticipate any fancy twists. This is a simple but effective recipe for a simple but effective meal.
- 14g butter, 2 tbsp
- 2 tbsp sugar (25 g)
- 1 egg (if preparing a half-batch, simply use the yolk)
- 2 tsp vanilla extract (5 ml)
- 1 3/4 cup (400 mL) buttermilk or milk
- 6 g salt (1 tsp)
- 16g baking powder (1 heaping tbsp) (or 1 tsp [6g] baking soda if using buttermilk)
- 1.5-2.5 cups all-purpose flour (200-300g)
- Adding more butter to the pan
- Melt the butter without making it too hot, add the sugar, and then thoroughly beat in the egg. Combine the vanilla, milk/buttermilk, salt, and baking powder/soda in a large mixing bowl. Start with a little quantity of flour and gradually add more until you reach the desired thickness. The pancake will be thicker if the batter is thicker. Make careful not to over-mix the batter; it should still have tiny lumps. Allow the batter to rest for a few minutes while you prepare the pan.
- Smear butter on your frying surface of choice (I use nonstick) and heat it to a low-moderate temperature. Pour on the pancakes when the butter is just beginning to brown. Flip the pancakes when there are plenty of bubbles on the surface and fry until they appear done, then cook for another minute before transferring to a cooling rack.
Pancakes 101 is a blog that teaches you how to make the perfect pancake. The blogger has vegan and tasty recipes for pancakes. Reference: tasty pancakes vegan.
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