How to Make Pancakes - A Versatile Recipe
This one is endlessly customizable and great for learning how to make pancakes from scratch - be sure to read the hints in the post for a much greater chance at success.
(1/2 cup) all-purpose flour
see notes to substitute self rising or wheat
see notes to substitute baking soda
white or brown
(1/2 cup) milk or buttermilk
any oil will do here
flavored extract to taste
high heat oil
for the pan - amount will vary, see notes
Whisk dry ingredients together in a mixing bowl. If you want to add berries or nuts, drop them into the flour and stir lightly to distribute.
Make a well in the center of the dry ingredients and add liquid ingredients, being careful to wet as little flour as possible.
Use whisk to combine the liquids and beat the eggs without incorporating flour.
Use whisk to quickly incorporate flour, 5-6 strokes. Don't overdo it - just hydrate all the flour you can see, there should be lumps.
Let batter sit about 15 minutes if you used baking powder but just 2 minutes if you used baking soda.
Heat a skillet over medium heat and add 2-4 tablespoons of high heat fat (see notes). Add enough fat to completely cover the bottom of the skillet.
When fat is shimmering, carefully add pancakes. 2 tablespoons of batter make a small pancake, 3-4 tablespoons make a larger one.
When bubbles are starting to form in the center (not just around the edge - see photo), carefully flip and cook an additional 1-2 minutes.
Will keep warm in the oven at 200F for a bit in a pinch, but it's really best to eat them right away. Serve with creme fraiche, butter, or whipped cream and/or your favorite fruit or syrup.
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