Growing up, my wife spent her weekends and summers at the family farm. Her grandmother would get up every morning and make her breakfast from scratch. These pancakes are adapted from her well-worn copy of the 1963 edition of Joy of Cooking. We've found that half of the success in making great pancakes is using moderate heat. If the griddle is too hot, you'll burn the outsides before the center is done. This recipe doubles easily for a crowd.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
186g / 1 ½ cups all-purpose flour
1 teaspoon salt
36g / 3 tablespoons sugar
1 ¾ teaspoons baking powder
Sift flour, salt, sugar, and baking powder into a large bowl. If you don't have sifter, pour into a bowl and use a fork or whisk to mix and break up any clumps of flour.
3 tablespoons butter, melted
Place butter in a microwave-safe dish and microwave on high until melted, about 30-45 seconds. Pour melted butter into a separate medium sized bowl.
1 cup milk (whole or 2%)
Pour milk into bowl with butter.
2 eggs, separated
Separate eggs into two small bowls. Set egg whites aside. Beat egg yolks and pour into to milk mixture.
Pour milk mixture to dry ingredients. Using a spatula, mix with a few quick strokes to barley moisten the dry ingredients. Don't over beat the batter! Ignore any lumps. Lumpy pancake batter is your new best friend.
cooking spray, oil, or butter
Lightly oil (or butter) a griddle or cast-iron skillet. Preheat over medium-high heat.
Using a hand mixer (or a whisk if you're feeling frisky), beat the egg whites until stiff, but not dry, and fold them into the blended batter. You'll know that they're done when you lift the mixer out of the egg whites and small, stiff peaks are left behind. (If you've never done this before, use an electric hand mixer and let it run for about 2 minutes and you'll be pretty close. Just be sure to turn the mixer off before you test for the stiff peaks.)
Using a spatula, pour sift egg whites to batter and then fold egg whites into batter.
To test if the griddle or skillet is ready, splash a few drops of cold water onto it. If the water bounces and sputters, the griddle is ready to use. If the water just sits and boils, it is not hot enough. If it just vanishes, the griddle is too hot. (This is about 5.5 to 6 out of 10 on our electric stove, but your results will vary.)
Using a ¼ cup measuring cup, pour ¼ cup of batter onto the hot skillet.
After you pour, cook for two to three minutes until ready to turn. When bubbles appear on the upper surfaces, but before they break, use a spatula to see how well they have browned. Once they are a light, golden brown they're ready to flip.
Flip the pancakes over once (and only once) and continue to bake until the second side is done. Cooking the second side takes only about half as long as the first side. Do not press down on the top of the pancakes. The less you flip or press them, the fluffier they will be.
maple syrup
Serve with real maple syrup.
From MakeBetterFood.com. . (makebetterfood.com/recipes/pancakes/). Adapted from Ahalt, Catherine. Also adapted from Rombauer, Irma S. and Becker, Marion R. The Joy of Cooking. (Bobbs-Merrill Company, 1963.) p. 211-212.
Sift flour, salt, sugar, and baking powder into a large bowl. If you don't have sifter, pour into a bowl and use a fork or whisk to mix and break up any clumps of flour.
Place butter in a microwave-safe dish and microwave on high until melted, about 30-45 seconds. Pour melted butter into a separate medium sized bowl.
Pour milk into bowl with butter.
Separate eggs into two small bowls. Set egg whites aside. Beat egg yolks and pour into to milk mixture.
Pour milk mixture to dry ingredients. Using a spatula, mix with a few quick strokes to barley moisten the dry ingredients. Don't over beat the batter! Ignore any lumps. Lumpy pancake batter is your new best friend.
Lightly oil (or butter) a griddle or cast-iron skillet. Preheat over medium-high heat.
Using a hand mixer (or a whisk if you're feeling frisky), beat the egg whites until stiff, but not dry, and fold them into the blended batter. You'll know that they're done when you lift the mixer out of the egg whites and small, stiff peaks are left behind. (If you've never done this before, use an electric hand mixer and let it run for about 2 minutes and you'll be pretty close. Just be sure to turn the mixer off before you test for the stiff peaks.)
Using a spatula, pour sift egg whites to batter and then fold egg whites into batter.
To test if the griddle or skillet is ready, splash a few drops of cold water onto it. If the water bounces and sputters, the griddle is ready to use. If the water just sits and boils, it is not hot enough. If it just vanishes, the griddle is too hot. (This is about 5.5 to 6 out of 10 on our electric stove, but your results will vary.)
Using a ¼ cup measuring cup, pour ¼ cup of batter onto the hot skillet.
After you pour, cook for two to three minutes until ready to turn. When bubbles appear on the upper surfaces, but before they break, use a spatula to see how well they have browned. Once they are a light, golden brown they're ready to flip.
Flip the pancakes over once (and only once) and continue to bake until the second side is done. Cooking the second side takes only about half as long as the first side. Do not press down on the top of the pancakes. The less you flip or press them, the fluffier they will be.
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