12043 Basic Pancakes 25 mins 20 mins 5 large or 10 small pancakes Wed Jun 04 12:00:00 -0700 2008 Mon Feb 08 14:52:29 -0800 2010 Easy American CHOW http://www.chow.com/recipes/12043 Mon, 08 Feb 2010 22:52:29 GMT Just as easy as the boxed version but way tastier Just as easy as the boxed version but way tastier. It’s all upside when it comes to making pancakes from scratch: They’re cheaper, better tasting, and just as easy as the boxed stuff, so treat yourself to homemade cakes for breakfast. And if you’re not a morning person, don’t fret—the batter fares just as well when made ahead.

Game plan: This batter yields thick, fluffy pancakes. For a thinner cake, adjust the recipe to 1 cup of flour.

The batter can be made the night before and refrigerated up to 12 hours, and will produce denser, cakier pancakes.

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  • Whisk together flour, salt, and baking powder in a medium bowl until evenly combined; set aside.
  • Whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla (if using) in a separate large bowl until eggs are foamy and sugar is dissolved.
  • Add flour mixture to liquid mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes. Set batter aside to rest while the griddle heats or cover and store in the refrigerator for up to 12 hours before using. If the batter has been refrigerated, stir before using.
  • Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Once the pan is ready, use a paper towel to rub it with the remaining 1 teaspoon oil.
  • Ladle pancake batter into the pan: 1/2 cup for large (6-inch) pancakes, or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately with fresh fruit, butter, and maple syrup.
    • ]]>     http://www.chow.com/assets/2008/07/pancakes290.jpg Aida Mollenkamp 45 Breakfast/Brunch 1 1/2 cups all-purpose flour

    ]]>     301 1 teaspoon fine salt

    ]]>     1 1/2 teaspoons baking powder

    ]]>     1 1/4 cups whole milk

    ]]>     1/2 cup plus 1 teaspoon vegetable oil

    ]]>     2 large eggs

    ]]>     298 1 tablespoon granulated sugar

    ]]>     292 1 tablespoon vanilla extract (optional)

    ]]>     Fresh fruit, butter, and maple syrup, for serving

    ]]>     1 chow 2395 aida mollenkamp 240 breakfast 277 brunch 1071 classic 1021 comfort 1031 cozy 769 crowd pleaser 384 easy 774 hangover 11294 house guests 1069 morning after 7279 no brainer 8548 no fuss 695 quick 1042 third date 11126 weekend getaway 435 vegetarian 1619 omnivore 2747 make ahead 2166 kids