Back to Basics: Perfect Pancakes

Monday, May 11, 2015

Pancakes are such a fast and easy breakfast food to make. You can doll them up with fruit toppings to chocolate chips and whip cream, but finding a recipe that makes perfect light, fluffy and flavorful pancakes that can stand up on their own, is difficult to come by.

Well, lucky for you...I am sharing a recipe today that will give you the fluffiest and most flavorful pancakes. All you will need to add to these bad boys is a dollop of butter and a drizzle of maple syrup to make your taste buds say YUM!

Perfect Pancakes

{yield: 10-12}

1 cup all-purpose flour
1 tbsp. sugar
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. Kosher salt
1 cup milk
2 tbsp. sour cream
2 tbsp. unsalted butter, melted and cooled
1 large egg
1 tsp. vegetable oil or butter, plus extra as needed

In a medium bowl, whisk flour, sugar, baking powder, baking soda and salt together until combined.  

In a separate bowl, add milk, sour cream (this is the magical ingredient that makes these babies so soft and fluffy!), melted butter and egg and whisk together until mixture is smooth.  

Add the liquid mixture to the dry ingredients and gently fold with a rubble spatula until just combined. Don't worry if the mixture is lumpy and if there are a few spots of dry flour; the key here is to not over mix!

Using a 12-inch a skillet or a griddle pan, heat your butter or vegetable oil over medium heat until simmering. Then take a few paper towels and wipe out excess until just a thin layer of oil or butter is left covering the pan.

Using a ¼ dry measuring cup, scoop up batter and slowly pour into skillet. Cook the pancakes until the edges of the pancakes are set and the bubbles on top begin to pop, around 2 to 3 minutes and then flip.

Cook on the other side until pancakes are golden brown, about 1 to 2 minutes more. Remove pancakes from skillet and serve immediately or place on a wire rack in a warm oven to keep hot until you are ready to serve. Continue this same process until all the batter has been used. 

 Serve with a little pad of butter and a drizzle of maple syrup, then enjoy!

Slightly adapted from "The Complete Cookbook for Two" by America's Test Kitchen

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