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    Fluffy Vanilla Pancakes

    Source of Recipe

    From "The Fresh Eggs Daily Cookbook" by Lisa Steele

    Recipe Introduction

    "When I was a little girl, my mom would push me in my stroller and take me down the road to my great-grandmother's house, for pancakes made with eggs from her chickens and cooked in a cast-iron skillet on her woodstove. Although I don't have her recipe and don't cook my pancakes on our woodstove, I love the connection I feel to my family every time I make them."

    List of Ingredients

    ◦ 2 cups all-purpose flour
    ◦ 4 teaspoons baking powder
    ◦ 2 tablespoons sugar
    ◦ teaspoon kosher salt
    ◦ 2 eggs
    ◦ 1 cups milk
    ◦ 1 teaspoon vanilla bean paste
    ◦ cup ( stick) butter, melted, plus several pats more for the griddle or skillet

    Recipe

    In a large bowl whisk the flour, baking powder, sugar, and salt. In a small bowl whisk the eggs until they're light and frothy, then whisk in the milk, vanilla bean paste, and melted butter. Slowly add the egg mixture to the flour mixture, whisking until combined. Let the batter rest for a few minutes while you prepare the skillet.

    Heat a skillet or griddle on medium and add a pat of butter. When the butter has melted and stopped bubbling, ladle about cup of batter for each pancake into the skillet, cooking two or three pancakes at a time. Cook each pancake until bubbles form on the top around the edges, about 60 to 90 seconds.

    Peek underneath each pancake to see if the bottom is golden brown and, once it is, flip the pancake and cook until the second side is golden, another 60 to 90 seconds. Repeat with the remaining batter, adding more butter as needed to the skillet. Use a spatula to transfer pancakes to plates and serve with preferred topping(s).

    Makes about eight 4-inch pancakes








    ❧ For Even Fluffier Pancakes:

    For super-fluffy pancakes, separate the two eggs and whisk the yolks in with the other wet ingredients. In a stand mixer with a whisk attachment, beat the whites on medium-high 5 to 6 minutes, until stiff peaks form. Combine the egg and flour mixture, then gently fold the whites into the batter. Cook as directed.

 

 

 


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