Jun 23

Jun 23 Everyday Pancakes

Super fluffy, tender pancakes ready to absorb your favorite toppings.

Everyday Pancakes

Makes 14 - 16 2-oz pancakes

These are my simplest and easiest pancakes to make. Super fluffy and ready to absorb your favorite toppings, the batter is ready in 15 minutes from pulling out the ingredients and ready to cook. I typically serve pancakes with homemade syrup/fruit toppings rather than syrup.

“Recipe Tips:

1. The banana syrup in the pictures is made from 2 T butter, 1 T sugar, 3 T brown sugar, 0.50 t ground cinnamon, 0.25 t ground nutmeg, 1/8 t ground clove, 6 T water, 4 bananas cut into 1 in. chunks and 1.5 – 2.5 T Korean yuja cha (yuja cheong) (citron tea) mixed in off the heat before serving. Bring the butter, sugar, spices and water and to a boil and cook until beginning to thicken. Add the bananas cooking for 1 - 2 minutes longer or until the bananas have warmed through and are beginning to soften.Off heat add the yuja cha and serve.

2. I use the lesser amount of sugar in my pancake batter, but if you like a slightly sweeter pancake use the larger amount of sugar.”

Ingredients

Pancake dry

260g (2 c) AP flour

65g (0.50 c) whole wheat flour

45 - 60g (3 - 4 T) sugar

21g (2.5 T) golden flax meal

12g (1 T) baking powder

5g (1.25 t) kosher salt

2g (0.50 t) baking soda

Pancake wet

375ml (1.75 c + 2 T) milk or buttermilk

24g (2 T) vegetable oil

7g (1.5 t) vanilla extract

3 large eggs

42g (3 T) butter, melted and cooled

Finishing

Butter, softened

Recipe Know-how

1. In a medium mixing bowl, whisk together the pancake dry ingredients mixing well.

2. In a separate medium mixing bowl whisk the pancake wet ingredients mixing well.

Pour the wet ingredients into the dry ingredients.
Using a rubber spatula, mix until just combined.

This should take no more than 15 – 20 folds.
The mixture will still be lumpy.

Allow the batter to sit for 10 minutes at room temperature before using.

While the batter sits, preheat the cooking vessel.

3. Preheat an oven to 93 C / 200 F.

Cover a rimmed baking sheet with parchment paper or aluminum foil. Set aside.
Preheat a large saute pan over low to medium-low heat for at least 5 minutes.

It is important to preheat the pan for at least this long as an evenly heated pan will help the pancakes cook more evenly.
Alternatively, preheat an electric griddle to 180 C / 350 F.

Cooking

4. Gently fold the pancake batter to remix.

Place 1 t of butter or oil into the pan and swirl to evenly coat.
Scoop 2oz (0.25 c) pancake batter, into the pan.

Typically 2 – 3 pancakes will fit in a saute pan, while 6 – 8 pancakes will fit on an electric griddle.

Cook the pancakes for 2.5 – 3.5 minutes or until golden brown on the first side.

Pancakes are ready to flip when the edges are dry and the top is bubbly.

Flip and cook a further 1.5 – 2.5 minutes on the second side.

Pancakes are fully cooked when the underside is golden brown.
When touched, the pancakes will spring back immediately and be tender and not firm.

Remove the cooked pancakes to the prepared pan and place in the oven.
Continue to cook the pancakes in batches, removing cooked pancakes to the oven, until all of the batter has been used.