Pancakes
This is really a great recipe It is fast simple and you usually have the ingredients on hand I never use a mix I got this from my sister years ago and I have shared it many times
This is really a great recipe It is fast simple and you usually have the ingredients on hand I never use a mix I got this from my sister years ago and I have shared it many times
- Carbohydrate 18.0043818517342 g
- Cholesterol 2.36296296391727 mg
- Fat 0.729972592980064 g
- Fiber 0.000981481481481482 g
- Protein 0.944757407342447 g
- Saturated Fat 0.422762222436652 g
- Serving Size 1 1 small pancake (46g)
- Sodium 17.5294073948399 mg
- Sugar 18.0034003702527 g
- Trans Fat 0.0796885185741426 g
- Calories 80 calories
Step-by-step
- Beat egg until fluffy.
- Add milk and melted margarine.
- Add dry ingredients and mix well.
- Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
- The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
- Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
- When bubbles appear on surface and begin to break, turn over and cook the other side.
Reading the Surface Bubbles for Perfect Flips
Most cooks ruin pancakes by flipping them too early, resulting in unevenly cooked interiors and squashed shapes. The batter requires patience while it sits on a heavy griddle or cast-iron pan heated to medium-high. Watch the surface carefully rather than relying on a clock. When bubbles form across the batter and begin to pop and stay open without filling back in with liquid, the underside has achieved a deep golden brown. Slide a thin metal spatula underneath the edge to check the color before committing to the turn. Cook the second side for roughly sixty seconds until it springs back slightly when pressed with a fingertip.
Preventing Tough Texture Through Gentle Mixing
Overmixing develops the gluten in the flour, turning light rounds into rubbery discs. Combine the wet ingredients thoroughly in a separate bowl before introducing the flour, baking powder, and salt. Fold the dry components into the liquid using a rubber spatula just until no dry streaks remain, leaving small lumps intact in the batter. Let the mixture rest for ten minutes at room temperature to allow the baking powder to activate fully and the flour to hydrate properly. Grease the cooking surface lightly with a paper towel dipped in butter between batches to maintain consistent browning without pooling excess fat.
