Simplyperfectpancakes Recipes

SIMPLY PERFECT PANCAKES

Steps:

• Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
• Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
• Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.
• Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
• Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

SIMPLE, FLUFFY PANCAKES

Steps:

• Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
• Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
• Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
• Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
• Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
• When bubbles rise to the surface (see video), flip and cook the other side until golden.
• Remove and keep warm in a low oven.
• Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
• Serve with toppings of choice!

THE SIMPLE BUT PERFECT PANCAKE

Steps:

• Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
• Stir in butter or oil.
• Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
• Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
• Grease and preheat griddle.
• The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
• Drop ¼ cupfuls of batter on the lightly greased griddle.
• Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).