Good Old Fashioned Pancakes
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
- Carbohydrate 252.27516081703 g
- Cholesterol 132.94270837474 mg
- Fat 46.7899504346103 g
- Fiber 0.0176666666666667 g
- Protein 19.4901645724595 g
- Saturated Fat 29.0255250109278 g
- Serving Size 1 1 Serving (862g)
- Sodium 4153.53434000805 mg
- Sugar 252.257494150363 g
- Trans Fat 3.67941708506737 g
- Calories 1470 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.
The Chemistry of the Rise
Leavening agents require moisture and heat to release carbon dioxide gas trapped inside the batter. Baking powder initiates a double-reaction upon contact with liquid and again when exposed to heat on the griddle. Whisking dry ingredients thoroughly ensures uniform distribution of the leavener, preventing erratic expansion and dense spots within the crumb.Avoiding Overmixing
Gluten development accelerates the moment flour meets liquid. Stirring the batter until just combined leaves small lumps intact and preserves a tender mouthfeel. Excessive agitation yields tough, rubbery discs because the protein strands bond tightly into elastic networks. Stop mixing the moment dry pockets disappear from the bowl.Thermal Control
Maintain a griddle temperature around 375 degrees Fahrenheit for optimal browning via the Maillard reaction. Flipping too early tears the delicate structure before the edges set. Watch for bubbles breaking across the surface and edges drying out as the physical cue to invert the round. Serve immediately alongside salted butter and maple syrup to balance the inherent sweetness of the batter.
