Because Pancakes!
By
David A. A. Sullivan
As a parent and a food lover, I understand the importance of mastering the art of making delicious pancakes. Not only are pancakes a staple in a well-rounded and enjoyable childhood, but the skills learned in making pancakes can also be applied to making waffles. I am excited to share a recipe for basic pancakes that will elevate your breakfast game and bring joy to your family.
To be crystal clear, I do not take pancakes lightly. First, I prefer to use my ancient griddle, well seasoned. Next, I will heat up the griddle on medium until it reaches and maintains 270F-320F. I check this using the infrared temperature gun. I ensure I have the griddle started long before I put my ingredients together.
While that is heating, I will take out everything I need for the task. I prefer the one-bowl method, which I will describe here. Take one large mixing bowl. Combine all dry ingredients. Whisk the dry ingredients with a fork. Mix them thoroughly. Next, I use my fork and move all the dry ingredients out and up the walls of the bowl, making an inner bowl, and I add all my we ingredients. I then mix my wet ingredients well without disturbing the dry stuff too much.
The real magic in fluffy pancakes is understanding the ratio of baking powder to flour and not overworking the gluten when you combine the wet and dry. When everything is ready, stir up the whole mixture until lumpy. Do not blend. Do not mix until smooth. Just until all the dry is wet and lumpy. Understanding that baking powder causes bubbles to form and get caught in the gluten fibres is to understand how pancakes get fluffy. Not enough baking powder or too much stirring, and you have flat pancakes.
Now it’s important to spray your griddle with oil and then wipe it off with a paper towel. You see, the oil will transfer the heat too fast and burn your lovely pancakes if it is left on the griddle. I only take the slighted film to be effective. Now add your batter to the griddle and cook unbothered until little bubbles pop without closing back in. When the bubbles are popping, it is not ready. When the bubble pop and leaves holes all around the outside edge, it is time to flip. Once you flip, I like to tell by the pancake firmness when it’s done, but usually, one to two minutes tops, depending on thickness, will finish the cook.
Add butter while it is still hot and move it to a plate. Enjoy. Make sure to try this with a nonstick pan and practice flipping from time to time just for sheer enjoyment. I wish you happy days and delicious pancakes. Remember only to use real maple syrup because that stuff is unbelievably delicious. Also, pancake recipes are not complicated. Print this and keep it on the back of a cupboard door, if you know what’s good for you.
Here is a basic recipe for pancakes:
Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted or oil of your choice
You can also add some variations to the basic recipe, like using whole wheat flour, adding some vanilla extract, or using buttermilk instead of milk for a tangy taste. Also, for waffles, you just need to use a waffle maker instead of a skillet and maybe add a little more sugar and a little less baking powder than in the pancake recipe. Remember to experiment and have fun.
an extra hint. Make smaller pancakes until you know the temperature is just right so if you burn one it's not a great big one.
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