Tall Fluffy Fluffy Pancakes stacked high on Sunday morning!
These golden pancakes are light and fluffy with crisp edges and are easy to make…
Is there anything better on a weekend morning?
We have had our share of tricksy pancake recipes that just didn’t quite turn out the way we expected!
I’m not sure I am awake enough on a Sunday morning for cake flour, separating egg whites and finding the shredded coconut before my second cup of coffee!
This recipe is quick and easy and uncomplicated.
If this version doesn’t work for you keep trying different recipes until you find one that makes flawless pancakes every single time.
Everyone needs a perfect pancake recipe in their arsenal!
Here is what you need to know before you begin:
- Heat your oven to 225 degrees F and place a large baking sheet inside with a wire rack to keep the finished pancakes warm and from becoming greasy before you serve.
- The batter should pour like thick cream. If it’s too stiff add 1 to 2 tablespoons of milk and stir until you reach desired consistency.
- GREAT Pancakes live and die by batter consistency and heat control! The batter can’t be too thick or too thin. The pan can’t be too hot or too cold. It all has to be just right!
- Test the heat of your pan with a small splash of water before adding the batter for your first pancake. The water should sizzle but the pan should NOT be smoking hot from the oil. The best pan and temperature is an electric skillet set at 375 to heat and turned down to 360 when you add the batter. This makes the perfect pancake!
- Use room temperature milk butter and eggs if at all possible. Give them 30 minutes out of the fridge before starting.
- 2 tablespoons UNSALTED BUTTER (slightly melted)
- 1 teaspoon PURE VANILLA EXTRACT
- 1 large EGG, beaten
- ¾ cup plus 2 tablespoon MILK
- 2 tablespoon SUGAR
- ¼ teaspoon SALT
- 2 teaspoon BAKING POWDER
- 1 cup ALL PURPOSE FLOUR SIFTED
- CANOLA or VEGETABLE OIL for cooking
- Combine sifted flour, sugar, salt and baking powder into a large bowl and mix well
- In a separate bowl, mix the whisked egg, milk, vanilla and SLIGHTLY melted butter together. Do NOT add the butter while hot as this will cause your egg to curdle and cook.
- Pour Wet ingredient mixture into the dry ingredient mixture and stir until just mixed. Do not overmix.
- If the batter is too thick add a tablespoon of milk until you reach desired consistency
- Rest the batter for 5 to 10 minutes
- Heat oil in a heavy non stick skillet over a low medium heat for about 3 minutes. Carefully swirl the oil to coat the bottom of the pan (see notes)
- Use a ¼ cup ladle or measuring cup to scoop and drop the batter into the pan.
- When bubbles begin to form on the top of the batter and BURST and the top of the pancake is filled with holes then carefully lift the bottom to check if they are golden brown with crisp edges and then flip
- Store cooked pancakes (even if they look uncooked on their sides) in oven while you make remaining pancakes
- When you are ready to add the second round of pancakes to the pan be sure the pan is not too hot or they will burn on the bottom. You may need to let the pan cool off for just a moment under low heat before proceeding. You can always wipe out the inside of the pan with a paper towel add a bit more oil and begin again so the pan is at the correct temperature.
1) Let eggs, milk and butter come to room temperature before using
2) Try to control the heat of your pan so that it is NOT blazing hot nor too cold.
3) If you want to be sure your pancakes aren't greasy pour oil into a paper towel and then rub it around the pan instead of pouring oil directly into pan. Be sure to apply evenly and coat all areas of the pan. This will prevent oil from pooling in your pan and turning your pancakes greasy!
4) If you prefer butter over oil then try using CLARIFIED butter or GHEE which will prevent the milk fats from burning and scorching your fluffy pancakes!
5) For Diner style use Electric Skillet and set temperature to 375 to heat and 360 when you begin to add the batter
Everyone deserves quick and easy pancakes on the weekends!
HUNGRY FOR MORE PANCAKES?
Try the DUTCH BABY PANCAKE