American Recipe Collection: Pancakes

Pancakes. Is there anything better? Everyone around the world has there version of a fried cake, but the American version has always been noticeably denser and sweeter. In fact, similar pancakes date back as far as 1796 in American cooking. Those were similar, but made with cornmeal. Think "cornbread pancakes" and you got yourself Hoe Cakes, or Johnny Cakes. Today's traditional pancakes lost the corn meal, and added leavening agents, to create a lighter, less grainy option.

I struggled for years to find a fluffy, not dense, good tasting pancake. And I think I've finally perfected it. No fancy ingredients, special equipment. Just pantry staples and a frying pan.

I make these so frequently I almost don't need the recipe. Even my European born husband (who usually prefers non-sweet breakfast) requests these. Enjoy!

Pancakes

American Recipe Collection, ©Melissa Teixeira 2018

1 1/3 Cup All Purpose Flour
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Cup Milk (I use whole)
1 Teaspoon Vanilla Extract
3 Tablespoons of Butter, Melted
1 Egg, Large

In a mixing bowl, whisk together all of the dry ingredient (Flour, sugar, baking powder, salt).

In a separate bowl, mix milk, melted butter, and vanilla. Slowly combine the wet mixture into your dry ingredients and try to whisk out any lumps.

Finally, add egg and whisk some more, but do not over beat.

Heat a non stick frying pan or skillet to a medium heat. Too high of heat will result in dark pancakes, too low, will take forever. I do stick between a low-medium heat setting and watch the first couple of pancakes to get in the rhythm. Eyeball the size of pancake that you want. I usually stick to a 4-inch round pancake (approximately a 1/4 cup of batter). These are more manageable to flip and cook quickly.

Pour the batter onto your pan or griddle, and wait for the bubbles. They will start at the edges, but you really want to see a bit of bubbling throughout the pancake. This is why it's important to keep cooking at a low temperature. Once you are satisfied, give it a flip. If there were enough bubbles, the pancake lifted and flipped no problem. If it started to flop or break apart, it wasn't cooked enough.
The other side will cook much quicker, maybe about a minute.

I stack pancakes as a I cook them and keep covered with a tea towel (or dish towel) to preserve the heat. But these are best eaten immediately. Alternatively, freeze them! Then when you want them, take them out of the freezer and pop them in the toaster! Great for weekdays or busy mornings!