Wednesday, May 20th, 2009

Fool-Proof Pancake Recipe

Pancakes. There’s probably a million recipes on the internet just for pancakes. Some people would rather take out the bisquick, or a box of good old Aunt Jemima pancake mix.

With this fool-proof pancake recipe, you will be saying, “bye-bye aunty; hello Hannah”

I actually found this great recipe of of Epicurious’ website about a year ago. It is called, “Hannah’s Pancakes.” It is a simple recipe for great pancakes.

One thing I have learned from pancake making is that if you make large pancakes, you come out with a mess. Really. Sometimes a larger pancake will not cook all the way through, and it’s just a mess. If you keep your skillet over medium heat, you should be fine. Also, for those of you who flip your pancakes constantly, DON’T! Flipping your pancake a lot can screw it up. Just flip it once. ONCE!

Okay, I think you get my point with the tips… So, here’s the recipe.

INGREDIENTS:
2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups whole milk
4 large eggs, separated
2 tablespoons (1/4 stick) or more unsalted butter, melted
2 tablespoons sugar
Additional melted butter
Pure maple syrup (if you don’t have pure, it’s fine…)

PREPARATION:
Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth.

Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.

Font Size: a A | print recipe Print Recipe | 2 Comments

2 COMMENTS

  • wendy
    December 15th, 2009
    1

    hello there i was searching for a simple pancake recipe to make and i happened to stumble across this one. but i have a few questions. first is what does it mean to fold the egg whites in 2 additions? what do u mean by additions? and second is, are u using a electric mixer to beat the egg whites or can this be done manually with a traditional spatula?

  • holly
    September 12th, 2010
    2

    I think this recipe is absolutely amazing – however… delete the salt and the bicarb soda. The flour should be self raising flour. Add a tiny amount of vanilla essence and 1 tablespoon extra of sugar. Makes the most perfect pancakes :)

leave a comment

Subscribe by: EMAIL or RSS Feed