Pancakes…everybody in america seems to forget all too often how much better things can be when they’re made from scratch. Most people think it’s just too much work, I mean, why make it from scratch when I can just make a boxed mix right? WRONG! Pancakes are one of the easiest things on the planet to make. 8 ingredients and some know how. There’s also a little restaurant secret for how to get the lightest, fluffiest pancakes that’s literally only two extra steps that will make these the best pancakes your family has ever been impressed by.
I remember the first time I made pancakes for my mother in law. It was the second or third time I had been at her house. The next morning, I decided to make pancakes for the family. My mother in law came out, and was confused as hell. “We didn’t have any pancake mix!” she said. They were the best pancakes she’d ever had…now you can say the same!
1 ½ C A.P. Flour
½ C Bread Flour
¼ C sugar
4 t Baking Powder
2 t Salt
2 C Milk
¼ C oil
The real trick to getting the lightest fluffiest pancakes imaginable, is to take your eggs and separate them. Strain the whites into a stand mixer bowl. Place the yolks in a large mixing bowl.
Using the whip attachment, turn your mixer all the way up and whip the crap out of those whites. While they’re whipping we’ll mix the rest together in the large mixing bowl.
Add your remaining ingredients to the large mixing bowl and whisk together. Using the bread flour as well as the A.P. flour helps to give these pancakes a pleasant chew as well. Make sure to leave it a little lumpy. This also helps to keep them light and fluffy.
By now, the whites should be as firm as they’re going to get. Take your whites and gently fold them into the batter. The egg whites are what make these so spectacular. Be sure to be as gentle as possible to keep as much of the air in those whites as possible.
Get your griddle nice and hot at about 350F. Ladle your pancakes as big as you like. We do about 4oz per in our house, but you can do whatever you want! Go silver dollar or go huge. If you’re adding things like blueberries or walnuts, add them as soon as you’re done ladling.
Watch your pancakes carefully. You’re looking for the bubbles to start to pop around the edges. Once they start to pop and the hole stays, they’re ready to flip. Make sure you flip them while the top is still wet, this allows the egg whites to expand and the baking powder to do it’s job.
Warm, light, fluffy and delicious. Just a little chewy, and the air pockets inside soak up the syrup and butter. These…are pancakes…
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