Classic Pancake Recipe
Found at allrecipes but added here so it's easier for me to find when I want to make it.
Found at allrecipes but added here so it's easier for me to find when I want to make it.
- Carbohydrate 44.4877511761652 g
- Cholesterol 33.2356770936851 mg
- Fat 12.1541376984504 g
- Fiber 1.26253428322668 g
- Protein 9.68600586516714 g
- Saturated Fat 7.3286065220367 g
- Serving Size 1 1 Serving (206g)
- Sodium 167.260522191522 mg
- Sugar 43.2252168929385 g
- Trans Fat 1.07129435206713 g
- Calories 328 calories
Step-by-step
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
Standard ingredient ratios look deceptively simple on paper, yet understanding the hydration mechanics of all-purpose flour prevents dense, rubbery circles. Flour absorbs liquids gradually upon mixing, meaning overbeating activates the gluten networks and results in tough structures instead of tender crumb. Sifting the dry components incorporates vital air pockets that chemical leaveners require to expand properly during the initial heat exposure on the cooking surface.
Adjusting yields upward or downward requires strict adherence to proportional scaling, particularly with chemical leaveners like baking powder. Doubling the batch means doubling every single component precisely, but decreasing amounts often requires minor adjustments to liquid volume because smaller batter quantities dry out faster on hot metal. Measuring dry ingredients by weight using grams rather than volume cups eliminates flour compaction errors that skew the final batter density.
Maintaining a consistent griddle temperature near 375 degrees Fahrenheit ensures uniform browning without burning the exterior before the interior sets. Watch for small bubbles breaking across the surface of the batter and holding their shape before attempting to flip the circle with a thin metal spatula. This specific visual cue indicates that the bottom has formed a crisp crust and the internal carbon dioxide expansion is complete.
Extra cooked discs store exceptionally well inside airtight containers in the refrigerator for up to three days or inside the freezer for longer preservation. Reheating these leftovers inside a toaster oven restores crisp exterior textures far better than microwave methods, which trap steam and cause rubbery softening. Chopping day-old items into smaller cubes also creates an easy base for sweet bread puddings or quick breakfast stratas.
