The Pioneer Woman
I eat them, it grows. Did I already say that, Making pancakes from scratch is the only way to go. But there’s only one problem: pancakes made from scratch often don’t taste as good as those made from good box mixes, let alone those in pancake houses. Pancakes at home are often either too eggy…or too chewy and tough…or just too blah. Lucky for you, I happen to be obsessed with pancakes, and decided not to rest until I came up with the perfect pancake recipe.
This one works every time, but you have to do absolutely everything I say or your life will spiral downward into a series of mishaps and lost opportunities. Seriously: you must do everything exactly as I do, right down to wearing yoga pants with holes and tying your greasy hair in a knot on top of your head so it won’t dangle in the batter.
The Cast of Characters: CAKE FLOUR (essential ingredient), sugar, baking powder, salt, eggs, milk, vanilla, and butter. Start by throwing 3 cups PLUS 2 tablespoons cake flour into a mixing bowl. You MUST include the extra two tablespoons of flour or your life will quickly spiral out of control and implode and explode and crumble.
You’ll just have to trust me on this. Add 1/2 teaspoon salt. Next add 3 tablespoons of baking powder. Next comes 2 tablespoons sugar. Stir together the mixture, then set aside. And 3 teaspoons vanilla extract. You must trust the Pioneer Woman. Please, for one moment just forget that she really has no idea what she’s doing. Stir the milk mixture together until the eggs are beaten and part of the mix.
Now here’s the kicker, people: as you pour the wet ingredients into the dry ingredients, stir it together very gently. The idea here is to drizzle and stir slowly enough that the mixture its all incorporated by the time you stop drizzling. Just don’t beat it up, okay, Don’t mix it to death—the batter should be pretty lumpy. Next, place 4 tablespoons (1/2 stick) butter into a microwave-safe bowl.
And, uh, microwave it. Then drizzle in the melted butter, stirring gently as you drizzle. Remember—the batter should still be lumpy. And if everything lines up right, it should be somewhat thick and bubbly from the baking powder. Don’t thin it out! It’s the thick bubbliness that will make the pancakes light and fluffy.
Meanwhile, heat up the griddle or frying pan. I usually keep the heat just below medium-low—any higher than that and the pancakes will get overly brown. When the griddle’s heated, you’re more than welcome to butter the surface. But I’d rather just grab the can of canola spray and call it a day. I’m hungry for pancakes.
I use a 1/4 cup measure to pour the batter on the griddle. I like the size. Let them cook on one side until bubbles form and pop. There are now five people gathered around the stove, tugging on my skirt. I’m just going to stop talking now. There’s nothing more that can be said.
Make these pancakes today. Just be sure to do everything exactly as I said. Especially the yoga pants. I thought my recipe was good but i think you may have something with the cake flour. I thought my recipe was good but i think you may have something with the cake flour.
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