Everyday Pancakes

Time: 20 minutes

It's amazing how soon you can create this batter. Store it, covered, within the refrigerator for as much as 2 days. Adjust the consistency on the batter with either more milk or higher flour as you want. Recipe from How to Cook Everything.

2 cups all-purpose flour

2 teaspoons baking powder

2 optional tablespoons melted and cooled butter, plus

unmelted butter in order to smoke, or make use of a neutral oil like

grapeseed or corn

1. Heat a griddle or large skillet over medium-low heat as you make the batter.

2. Mix together the dry ingredients. Beat the eggs into 11/2 cups with the milk, then stir from the 2 tablespoons cooled melted butter if you are using it. Gently stir this mixture in to the dry ingredients, mixing only enough to moisten the flour; don't be concerned about a few lumps. If the batter seems thick, give a little more milk.

3. Use a little butter or oil every time you add batter, unless your skillet is really nonstick. When the butter foam subsides or perhaps the oil shimmers, ladle batter into the griddle or skillet, creating any size pancakes that suits you. Adjust heat as necessary; usually, the primary batch will be needing higher heat than subsequent batches. The idea would be to brown the lower in 2 to 4 minutes, without burning it. Flip when bubbles appear inside the center with the pancakes plus the bottoms are cooked; they don't hold together well until they're ready.

said...

I made these earlier this week but substituted 1/2c corn meal (+1 1/2c flour). Added 1/2c corn kernels and 2-3 diced green onions. (No sugar.) Savory. Delicious.

said...

why would i ever get this to when your light & fluffy pancakes are very amazing,

How vital will it be to have the FULL eggs in that room, I put one full egg w/ yolk and something whites only. I think a poured it somewhat thick inside frypan b/c the very center was still liquidy. or possibly is that due to eggs change, still good to consume

said...

Why won't the worried well leave us alone, Quit telling us to exit out eggs, or only take in the whites, or dumb everything down so there is absolutely no flavor left, These pancakes are made to taste good, not make us live for being 150.

For me this recipe would be a success! I love it and will also be sure to share it with relatives and buddies. It's my new go-to recipe! Many thanks!!!

Great basic recipe, I use all this the time. But, I altered it a lttle bit for my butter consumption and high triglycerides issue. Other than that, good things Mr. Bittman !!!!!! Thank u, gp

Wow! This is exactly precisely the same recipie my father used on Sunday mornings back from the 1950's. One with the few that are incredibly simple I didn't should write it down

2 cups flour

2 cups milk

2 tablespoons sugar (should you remembered)

A little salt.

pancake was food fit you can eat each day, since it is very simple and simple to manufacture. Thank you for the info, I also occur to cool and was ready for how to make pancakes.

One if y

our recipes says 1/4 tsp of salt and another says 1/2 tsp. Which is correct,

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