12.16.07

Pancakes

Posted in food, home cooking at 10:03 pm by wingerz

There’s nothing like waking up to a stack of freshly made pancakes on a weekend morning! So Jen tells me, at least. These pancakes are very good – when I made them they had a slight crisp to them, which I really liked. I’ve made these several times, sometimes with chocolate chips and sometimes with blueberries. If you’re going to add these, the ATK recommendation is to sprinkle them onto the discs of batter once they’ve been dropped onto the pan.

Pancakes

From America’s Test Kitchen’s The New Best Recipe

1 tablespoon juice from 1 lemon
2 cups milk
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil

1. Whisk the lemon juice and milk together; set aside to thicken while preparing the other ingredients (Alternatively, use 2 cups of butter milk in place of the milk and lemon juice mixture). Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.
3. Heat a 12″ nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on the skillet. Cook the pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 to 1 1/2 minutes longer. Serve immediately. Repeat with the remaining batter, using the remaining vegetable oil only if necessary.

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