Pancakes 101
Ingredients: butter, sugar, egg, vanilla, milk · 20 min cook time · 418kcal · ~₩5,200
Ingredients
2tablespoons butter, 2tablespoons sugar, 1whole egg, 2teaspoons vanilla, 2cups milk, 1teaspoon salt, 1heaped tablespoon baking powder, 1.5cups all-purpose flour, 2cups buttermilk, 1teaspoon baking soda, 0.5cup maple syrup, 0.25cup powdered sugar
Instructions
1. Melt 2 tablespoons of butter in a Pyrex measuring jug for about 30 seconds in the microwave until partially melted. Swish it around to melt the rest.
2. Add 2 tablespoons of sugar to the melted butter and mix it in with a fork.
3. Crack one whole egg into the mixture and add about 2 teaspoons of vanilla. Beat the egg in thoroughly with a fork until it's really liquefied and the butter is emulsified into it.
4. Pour in enough milk to reach 2 full cups of total liquid in the measuring jug.
5. Add 1 teaspoon of kosher salt and a heaped tablespoon of baking powder (about 1 tablespoon plus 1 teaspoon or 16 grams).
6. Add about 1.5 cups (200 grams) of all-purpose flour. Mix it a bit, then add more until you get the desired thickness. Do not overmix; leave some small lumps.
7. Let the batter rest for a few minutes while you preheat your cooking surface. If the batter thickens too much, loosen it up with a little more milk.
8. Heat a 10-inch non-stick skillet over medium-low heat. Test the heat by rubbing a stick of butter on the pan. When the butter is just barely starting to brown and fizzing out its water, it's ready.
9. Pour the pancake batter into the pan. Let it spread into a tidy circle without squishing it around.
10. Cook for a few minutes until bubbles pop on the surface and the edges solidify. Flip the pancake in the air if you're confident, or use a spatula if the bottom side is cooked solid.
11. Once flipped, cook the second side until the pancake is outwardly done. Then, let it rest on a cooling rack for a few minutes to allow carryover cooking to finish the interior.
12. For a half batch of batter, use only the egg yolk and discard the white. This keeps the egg content proportionally low, preventing tough pancakes.
13. For colored pancakes, add food coloring to the batter and mix.
14. When using a square griddle, cook a bunch of small pancakes for efficiency. Flip them when bubbles form around the edge and the edges go to a matte finish.
15. If raw batter appears on the cooked surface after flipping, don't worry. It will likely steam cook before the pancake is done. You can also flip them back on their first side for a second right before taking them out.
16. For even color on pancakes, brush off excess butter with a towel. The second batch usually has a nice even bronze color.
17. For perfectly round pancakes, scoop the batter out with a small measuring cup or use a pancake batter dispenser with a valve at the bottom (though these work best with thinner batter).
18. For buttermilk pancakes, use real buttermilk (like a milky yogurt). This adds a distinct lactic acid taste. Instead of baking powder, use baking soda (sodium bicarb) to neutralize the buttermilk's acidity. Use 1 teaspoon maximum.
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