Dad's Make Them Again Pancakes
My dad made pancakes for breakfast every weekend when I was a girl. He played with his recipe for years until he ended with this one. No more tweaks are needed as this one is perfectly fluffy and good. One of our favorite things he did was to make us giant fry pan size pancakes. We used to have contests to see who could eat the most. You can add whatever extra flavors you want. Apple and spice, banana, or the most popular blueberry.
My dad made pancakes for breakfast every weekend when I was a girl. He played with his recipe for years until he ended with this one. No more tweaks are needed as this one is perfectly fluffy and good. One of our favorite things he did was to make us giant fry pan size pancakes. We used to have contests to see who could eat the most. You can add whatever extra flavors you want. Apple and spice, banana, or the most popular blueberry.
- Carbohydrate 30.1440890183508 g
- Cholesterol 169.2 mg
- Fat 9.82713371455882 g
- Fiber 0.736221062248789 g
- Protein 7.62687068509454 g
- Saturated Fat 1.6449831436292 g
- Serving Size 1 1 Serving (109g)
- Sodium 277.637834111345 mg
- Sugar 29.4078679561021 g
- Trans Fat 0.994434243093486 g
- Calories 239 calories
Step-by-step
- Mix together the first four dry ingredients.
- In a separate bowl, beat eggs with a fork.
- Add milk, oil and vanilla to eggs.
- Make a hole in the center of the flour mixture.
- Pour in all of the egg mixture.
- Stir until mixed. Do not over mix.
- Scoop a spoonful of batter onto griddle.
- Cook until lightly browned or bubbles stay popped.
- Turn over with spatula and cook the other side until lightly browned.
The Science of Gentle Mixing
Combining wet and dry ingredients requires restraint. Stir only until the flour disappears, leaving small lumps throughout the bowl. Over-working the batter activates wheat proteins, forming elastic gluten strands that trap steam rather than allowing it to expand freely. Whisking dry components beforehand distributes the two tablespoons of baking powder evenly throughout the two cups of flour, preventing pockets of metallic flavor. Create a well in the center to hydrate the starches uniformly without requiring excessive stirring motions.Thermal Control and Cooking Cues
Griddle temperature dictates crust formation and interior crumb structure. Preheat a heavy-bottomed pan over medium heat, aiming for a surface temperature of 375 degrees Fahrenheit. Pour half-cup portions onto the dry surface, watching for specific visual cues. Bubbles will rise to the surface and pop, leaving small open craters. Flip the cake immediately when those craters remain open rather than immediately filling back in with liquid batter. Cook the second side for precisely sixty seconds to set the interior fully without scorching the sugars contributed by the half cup of sugar.
