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Simply Perfect Pancakes

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

The name says it all: This is the go-to recipe to keep on hand for the ultimate pancake. To give them their subtle sweetness, you can use regular granulated sugar or malt powder. Malt is what sweetens most commercial pancake mixes and the pancakes you'll fin in many restaurants, diners, and hotels. If you're after that typical "diner" taste, try malt instead of sugar.

List of Ingredients

â—¦ 2 large eggs
â—¦ 1¼ cups milk
â—¦ 2 teaspoons vanilla extract (optional)
â—¦ 3 tablespoons butter, melted, or vegetable oil
â—¦ 1½ cups unbleached all-purpose flour
â—¦ ¾ teaspoon salt
â—¦ 2 teaspoons baking powder
â—¦ 2 tablespoons sugar or 1/4 cup malted milk powder


Recipe

Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at the 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 sugar or malted milk powder. Gently and quickly mix into the egg/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° and 350° F. Drop ¼ 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.


Makes sixteen 3-inch pancakes



Notes:
• The pancake is ready to turn when the edges begin to look dry and bubbles form and start to break.
• To make waffles, reduce the milk to 1 cup and 2 tablespoons, and increase the butter or oil to 5 tablespoons.