Breakfast Basics: Homemade Pancakes So Fluffy They Almost Float
Pancake mixes are great for rushed mornings and hungry bellies that don't want to wait. But what about those chill weekend mornings that give you a few extra minutes before the rush of playtime, the gym or that trip to Grandma's comes around? Why, you make your own scratch pancakes, that's what. Homemade pancakes take just an extra couple of steps and use ingredients you likely have on hand. Make this your go-to pancake recipe, and you might just reconsider ever buying boxed again!
Total Time: 20 minutes | Prep Time: 20 minutes | Serves: 4
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 tablespoon sugar (optional)
1½ cups milk, plus more to adjust consistency if needed
- 2 tablespoons melted butter, cooled
- 2 tablespoons chilled butter or oil
- Whisk together the flour, baking powder, salt and sugar in a mixing bowl. In a separate bowl, whisk together the eggs, milk and melted butter.
- Gently stir the egg-milk mixture into the flour mixture. Don't overwork the batter or it will detract from the pancakes' fluffiness; a few small lumps are okay. Add a little more milk to adjust the consistency, if needed.
- Heat 1 teaspoon or so of butter or oil in a nonstick pan over medium heat. Ladle or spoon the batter onto the pan; use about 3/4 cup batter for one 6- to 7-inch pancake.
- Cook the pancake on the first side until bubbles form on top, about 2 minutes or so. Turn the pancake, and cook an additional 2 minutes on the other side.
Turn these delicious pancakes into crepes by adding 1/2 cup of milk and 1 egg to the batter. Crepe batter should have the consistency of heavy cream; adjust the consistency with more milk if needed.
To make your own dry instant pancake mix, whisk together 4 cups flour, 3 tablespoons plus 1 teaspoons baking powder, 2 teaspoons salt, 1/4 cup powdered eggs and 1 1/3 cups instant powdered milk. To make batter from the mix, whisk together 1 1/3 cups dry mix, 1 cup plus 1 tablespoon of water and 2 1/2 tablespoons of oil. Store dry mix in an airtight container for up to 3 months.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.