EVERYDAY PANCAKES
This batter, from Mark Bittman's How to Cook Everything, can be made ahead and stored in the refrigerator for up to two days.
Provided by Mark Bittman
Categories Pancake Breakfast Brunch Quick & Easy Vegetarian
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat while you make the batter.
- Mix together the dry ingredients. Beat the eggs into 1 1/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
- Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
- Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.
- Variation:
- Sourdough Pancakes: This requires a sourdough starter, but if you have one this is a good place to take advantage of your foresight. Substitute 1 cup sourdough starter for half the flour; reduce the milk and salt by half, the baking powder to 1/2 teaspoon, and the egg to 1. Mix the starter, flour, and 1/2 cup of the milk to a medium-thin batter; let sit for an hour. Just before cooking, stir in the salt, sugar, and baking powder; then beat in the egg.
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Oshu Senarathne
[email protected]I've been making these pancakes for years and they're always a hit. They're the perfect comfort food.
Alom Badsha
[email protected]I'm new to cooking and this recipe was easy to follow. My pancakes turned out great!
Inviolata Godfrey
[email protected]I made these pancakes for a brunch party and they were a huge hit! Everyone loved them.
Derik Tirado
[email protected]I'm allergic to eggs, so I substituted flax eggs in this recipe. The pancakes turned out great!
Skiva Yc
[email protected]I followed the recipe exactly, but my pancakes didn't turn out as fluffy as I expected. I'm not sure what went wrong.
Abu Kargbo
[email protected]These pancakes were a little too dense for my taste. I think I'll try a different recipe next time.
Obanye Peculiar
[email protected]I'm not a big fan of pancakes, but these were actually really good. I'll definitely be making them again.
Qaiser Khan
[email protected]These pancakes are a hit with my kids. They're always asking me to make them for breakfast.
Burair aqeel
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these pancakes.
Mhiz Kaosara
[email protected]I've tried many pancake recipes, but this one is by far the best. The pancakes are so easy to make, and they always turn out perfect.
Andrew Castaneda
[email protected]These pancakes were absolutely delicious! They were light and fluffy, with a perfect golden brown color. My family loved them, and they've already asked me to make them again.