Aug

06

2009

Best Breakfast Pancakes

Breakfast & Brunch  Posted by / 25 comments
pancakes


I think I’ve spoiled my family a bit by making these every Sunday morning. They’re so easy to make, it’s hard to say no!  Most weekdays we’re all rushing out the door at a frenetic pace (sometimes – cringe – eating breakfast in the car) so on weekends, a relaxed homemade breakfast is a welcome treat. 

These aren’t your typical pancake house pancakes — all too often over-sized, flat and texture-less. Just the opposite: they’re fluffy on the inside and beautifully crispy on the surface. Once you try them, you’ll wonder about all those boxed pancake mixes…these hardly require any more work and they’re twice as good. Plus, I’ll bet you’ve already got all the ingredients on hand.

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Best Breakfast Pancakes
Adapted from The New York Times Cookbook
Printable Recipe

Makes 6 -8 large pancakes

Ingredients

1 cup all purpose flour*
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
1 large egg
¾ cup plus 2 tablespoons milk
2 tablespoons unsalted butter, melted and slightly cooled
Vegetable oil for cooking

Directions

1. Combine the flour, baking powder, sugar and salt in a bowl and mix well.

2. Beat the egg and milk together in a bowl. In a different bowl, add milk mixture to melted butter, stirring constantly with a whisk to blend.

3. Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.

4. Heat a griddle or nonstick pan over medium-low heat** and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until first side is golden brown, or until top surface bubbles and is dotted with holes. Flip and cook until other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.

*Be sure to measure flour properly: Spoon flour into dry measuring cup, then level off with back edge of a knife.

**You may have to play with the heat setting as you cook. If it seems like pancakes aren’t browning, simply turn the heat up a bit.