Who doesn’t love a delicious perfectly cooked pancake? Pancakes can be savory or sweet, breakfast or dinner, silver dollar sized or dinner plate sized. But no matter how you like your pancakes, you should
- start with a great batter made with the best ingredients you can get
- patiently cook your pancakes on a pan that heats evenly
- carefully flip your pancakes when ready
Below is our version of the perfect thick and fluffy pancake.
- 3 cups all-purpose flour Not self-rising
- 6 tsps non-aluminum baking powder Not baking soda
- 1 tsp salt
- 1/4 cup sugar
- 2.5 cups whole milk
- 2 eggs
- 6 tbls butter melted
- In a large measuring cup, mix the eggs and milk well.
- In an appropriate sized bowl that will accommodate all the ingredients, mix together the flour, baking powder, salt, and sugar.
- Make a well in the center of the dry ingredients.
- Add the melted butter to the egg/milk mixture then immediately pour it into the well in the dry ingredients.
- Stir until just combined using a silicone spoon or spatula to draw the dry ingredients up from the bottom. DO NOT OVER MIX The batter should be lumpy and thick but decently incorporated.
- Allow the batter to rest while you select your griddle or fry pan allowing time for it to heat to medium/medium high (you know your stove best). When you flick a few droplets of water on your pan and they dance around, your pan is ready. Add a little butter (or bacon grease) to the pan and coat it evenly.
- Use a 1/2 cup measuring cup to dip from your batter bowl and pour the mixture onto the waiting griddle/pan. Be patient. Do not flip the pancakes until bubbles appear and pop. If your pancakes are burning before they are bubbling then turn down your heat.
- Once they have bubbled and popped, flip them and let the other side cook. When they're done, they should slide on the pan easily.
- Serve immediately with your choice of "garnishes". Enjoy!