Pancake recipe

Cafe Society
1

I’ve been using Bisquick to make pancakes for years and my kids really like them. But to me they are just okay. So I checked out the dope for a pancake recipe and found this one from Chefguy:



A basic recipe that produces fluffy, tasty cakes:

1 cup sifted flour
1/2 cup buttermilk
1/2 TBSP sugar
pinch of salt
1 tsp baking powder
1/2 tsp baking soda (or a bit less)
1/2 TBSP cooking oil, such as canola

Mix together until not smooth. Adjust the consistency by adding either more buttermilk or more flour. Fry in a bit of butter/oil mix for that nice crunchy surface.

I also like to add a tsp of vanilla and a half tsp. of Penzey's Baking Spice, but if you think that's foo-foo, then forget it. Add blueberries also and you have heaven.

Is this really supposed to not include eggs? I’m about to try and make these tomorrow and I’m not sure if I skipping the eggs is right or not. Another recipe later also doesn’t include eggs, but most pancake recipes I’ve found do have eggs. Further, there was this thread in which the op said she tried that same recipe with eggs and it didn’t turn out.

2

One egg! Crap! :smack::smack::smack: Very sorry. Over-mixing is not good. Mix the dry ingredients together first, then make a hole in the middle and add the beaten egg, buttermilk and vanilla. Gently mix them together with the flour until just combined. Also, make sure your baking powder is not past its shelf life. I fry mine in butter and treat them gently.

3

Thanks for the correction! I’m glad you responded so quickly.

I’ll put in a one beaten egg. I hadn’t checked the shelf life on my baking powder. It probably is pretty old.

4

Very important. If it or the baking soda are over the hill, your cakes will not be very light. If you’re not using buttermilk, then add another half teaspoon of baking powder and delete the baking soda.

5

I like to mix some ricotta cheese into my pancake batter. Yum.

6

I use lemon juice to turn regular milk into sour milk and that works well too.

7

You might also want to bump up the baking powder to two tsp. This is what happens when you post a recipe from memory. :rolleyes: I just made buttermilk pancakes this morning and they were light and yummy. I now use White Lily self-rising flour, which also makes a difference in texture.

8

I was gonna say, the key to fluffy tasty pancakes is usually to put in a heaping spoon of the leavener, instead of the level spoon that whatever recipe calls for.

I like to make Nigella’s pancake recipe with half white and half wheat flour. Hers explicitly calls for the heaping teaspoon of baking powder–probably a measurement conversion thing, but it works.

9

The old standby Betty Crocker cookbook calls for three tsp, which is a bit heavy, but they would sure be tall.

11

Link goes to a food blog in Italian.
Reported.