Friday, January 29, 2010

"Night Before" pancakes, light and fluffy, and just in time for the weekend!

The Night Before Pancake Batter

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!

Ingredients

•    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

Directions

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

8 comments:

  1. I made this batter last night and these were as good as promised. Tonight I'm making some for the freezer so I can pop them in the toaster on work mornings. This time I'm using half all-purpose, half whole wheat flour, 2 egg whites instead of one egg, canola oil instead of butter, to make these a little less indulgent though probably just as delicious. I'm going to drop blueberries on the batter just before flipping. Another thought is to figure out how to incorporate pmpkin or applesauce and walnuts. I'll figure it out and let you know!

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    1. yum yum !!! would love pumpkin . maybe instead of egg !
      Sharron Eddy cataldo .

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  2. Thank you! Found this by Googling & they were wonderful! I think they're bound to become our new family go-to recipe :-) (we make pancakes every Sunday morning). Used half-half flour, egg whites only, oil instead of butter. I think the key is in the overnight stay in the fridge, and the not stirring up the batter. Thanks again!

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    1. So appreciate your comment and the feedback! Very happy you enjoyed the recipe!

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  3. Greetings from Sweden!
    Found this when googling around the recipe works great. Saves a bundle of time in the mornings and makes the kids get their breakfast faster! Thanks!
    //Oscar

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  4. Going to try this next weekend. My daughter is always asking for pancakes.

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  5. Will definitely need to try this soon... I love blueberry pancakes and this sounds perfect!

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  6. These really were amazing - thank you! Love that there's no buttermilk! I can never seem to have it on hand when I want pancakes. My batter did not expand that much overnight but the pancakes were still perfectly fluffy and flavorful.

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