Pancakes - made October 17, 2015 from
The Baker UpstairsI meant to blog this a week and a half ago when it actually was the weekend but alas, clearly that didn't happen. But hey, here you go for this coming weekend. Although, really, pancakes are good anytime. There's no faster or easier way to use up milk in case that was your situation as well as mine.
My only "complaint" about pancakes (and yes, we're in First World territory here) is I can never make mine look like those picture perfect golden brown fluffy cakes like everyone else's blog seems to show. With a perfectly uniform golden color all around rather than a pattern of swirls and "veins". Nope, nothing like that here. I honestly don't know why. I do fry them in an ordinary frying pan, not a griddle, but I don't know why that would make a difference.
Fortunately, I'm more about taste than appearances and these tasted perfectly fine. Not quite as fluffy as the
Alton Brown pancakes but good nonetheless. Oh, and if you make aesthetically pleasing pancakes, please feel free to share your how-to secrets of success.
2 cups flour
5 teaspoons baking powder
4 tablespoons sugar
1 teaspoon salt
2 eggs
1/2 cup oil
2 cups milk
- Preheat a griddle or large skillet over medium heat,
- Combine dry ingredients in a medium bowl and whisk with a fork to combine.
- In a separate bowl, mix eggs, oil, and milk together until well combined. Add to dry ingredients and mix with a fork until mostly combined. Do not overmix.
- Lightly butter the preheated griddle and pour the batter by 1/4 cup scoops onto the griddle. Cook 3-4 minutes or until there are bubbles throughout the top of the pancakes and the edges look dry. Flip over and cook for another minute or until lightly browned on the bottom.
- Serve warm with butter or syrup. Makes 20-24 pancakes.
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