Perfect Pancakes
Breakfast is more fun with kids. While my kids don’t always agree on what to eat, these pancakes are always a winner. And it’s not hard to see why. There’s something so appealing about giving into nostalgia and celebrating morning with a big stack of fluffy pancakes topped with berries and copious amounts of maple syrup.
Not only are these pancakes so beautifully sweet, light, and fluffy, but they’re also so, so easy to make! With very few ingredients, and very simple steps, you’ll have perfect pancakes in no time.
Since I make my kids pancakes at least once a week, I’ve learned a bit about pancake technique. For the best results, use a whisk to really mix the batter well. I prefer hand mixing to a blender because the blender often makes for frothy batter. However, a fork or regular spoon will not get all the lumps of flour out, so be sure to invest in a good, big whisk.
Also, the pan is a critical component in pancake making. I use a non-stick le creuset crepe pan. It’s flat and big enough to fit two pancakes at a time. Plus the non-stick surface makes for perfectly golden pancakes without the need for additional oil or cooking spray. If you want perfect pancakes, you need a good pancake pan.
The final technique tip I have is in batter spreading. I always scoop my pancake batter into a 1/4 cup measuring cup then use a small rubber spatula to scrape the batter out onto the pan. Then I gently wiggle the spatula around the batter to spread it into a nice, even circle as it’s starting to cook. I’ve found that pancake batter doesn’t always spread ideally, so this step really helps to make nice, pretty, and evenly cooked pancakes. Wait until bubbles form in the batter before flipping your pancakes, and voila! Perfect pancakes every time!
A note on substitutions. I do not recommend substituting buttermilk for the whole milk. It will radically change the consistency of the batter. I think other milks and alternative milks would be fine however. For a gluten free version, try gluten free flour in place of the all-purpose.
Perfect Pancakes - Makes about 14 pancakes
Equipment:
Non-stick pancake pan ( I use this crepe pan from le creuset)
Large whisk
Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
2 TBS. sugar
1/2 tsp. kosher salt
2 TBS. unsalted butter, melted
2 cups whole milk
1 tsp. almond extract (or vanilla)
2 eggs, beaten
Method:
In a large mixing bowl, combine the flour, salt, baking powder, and sugar, and whisk well to mix.
Add the milk and almond extract, and whisk again until all the flour is combined.
Add the butter and eggs, and whisk again until fully combined.
Heat the pan over a medium flame until nice and hot. Pour 1/4 cup of batter on the pan and gently spread the batter into a circle using a rubber spatula. Allow the batter to cook until bubbles appear all over the surface of the pancake. Then flip the pancake, and cook until golden on the next side. Repeat until all the pancakes are cooked.
Recipe adapted from The New York Times
