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 Practically Perfect Pancakes
by mierla
This is my painstakingly refined (I know; who knew I ever did more than one iteration of anything? I'm as surprised as you are) pancake recipe. For those of you who were up at the Ranch for NYE, lo, these three months back, this is what I made on NYM. It's based on the King Arthur flour "Basic Pancake or Waffles" recipe, tweaked to provide maximum nutritional value while minimizing dishes/fussiness. After all, when you're making pancakes, chances are you aren't even through your first cup of coffee.
The proportions listed here are actually a half recipe - usually enough for two or three people with a few left over for toasting and snacking later.
In a 2-cup liquid measure, combine:
- 1 cup milk (I usually use 1%)
- ~1 tsp. white vinegar or lemon juice
Let this sit for a few minutes to clabber. While it's clabbering, in a big mixing bowl, beat until good and frothy:
After you beat up the eggs, return to your milk and top it up with
- ~1 c. plain non-fat yogurt
Add the milk+yogurt to the eggs. Beat again.
Now add:
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 tbsp. sugar
Mix well.
Gently fold in:
Resist the urge to get all the lumps out. It'll make your pancakes flat.
Spray your griddle with Pam (or equivalent) and heat it until water sprinkled on it dances. You'll probably have to adjust the heat a bit throughout the pancaking process. Add your pancake batter by the liberal dollop and don't flip 'em until the little bubbles force their way up through the batter. Enjoy!
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