Friday, January 29, 2010
"Night Before" pancakes, light and fluffy, and just in time for the weekend!
If you love home-made pancakes and want to try your hand at making your own without the help of the boxed mix, give these a try. I researched a number of recipes and took the best from each. An especially helpful tip: I had heard that allowing the batter to sit overnight really improved the next morning's pancake, and it is because air bubbles are allowed to form over time. Careful scooping of the batter the next morning keeps those air bubbles intact, and the result is a light, fluffy pancake. Give it a try and let me know what you think!
• 1 1/2 cups all-purpose flour , or a combination of AP and whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• ¼ cup granulated sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• 1 tsp. vanilla
The night before serving: In a large bowl, *sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
*If you don’t have a sifter, shake the flour through a strainer. This incorporates air and keeps the pancakes fluffy.
Important: Cover bowl with wrap and let this mixture sit in the refrigerator overnight. This allows more air bubbles to form, insuring a light and fluffy pancake.
Next morning: Heat a lightly oiled griddle or frying pan over medium high heat, or spray a griddle pan with non-stick spray. Without stirring (which would deflate the air bubbles), scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. (You can use a ¼ c. (or larger) measuring cup. I use a levered ice cream scoop). Brown on both sides and serve hot.
You can embellish these any way you like, by adding blueberries, chocolate chips, nuts, etc. to the pancake batter on the griddle, just before turning it over to brown on the second side.
Photo credit: http://sfist.com/attachments/SFist_Brock/pancakes.jpg