When I think of my breakfast memories as a child, I think of pancakes. My mom made, and still makes, the best pancakes ever. Pancakes are such a perfect food. You can take them along for a cold snack, dress them up with eggs or sausage for a hearty breakfast or dinner, or even serve them as a desert with slices of fruit and cream with chocolate syrup drizzled over the top! In fact, at one point pancakes were the workingman’s staple through the ground-breaking days of our country.
I was given this great cookbook from King Arthur Flour for Christmas and love it! It is fun to learn how different ingredients combine together with a variety of results! I’m not sure if I’ll ever match my mom’s pancakes, but the following formula adapted from the cookbook’s The Simple But Perfect Pancake recipe came pretty close! They were definitely the best pancakes I have ever made.
What you need: 2 eggs, 1 1/4 cups of water (or milk), 2 tsp vanilla extract, 3 TB melted butter or coconut oil, 1 ½ cups flour, ¾ tsp salt, 2 tsp baking powder, 2 TB syrup or other dry sugar (optional)
Now here is what makes these pancakes so amazing: Beat the eggs, water, and vanilla on a high-speed for about 3 minutes: It is fun to watch the eggs get all foamy! While that is going, lightly whisk all the dry ingredients together in a separate bowl. After frothing the eggs up, stir in the melted butter/coconut oil and syrup if using this for your sugar. Gently mix the dry ingredients into the egg mixture. (Once flour is combined with a liquid, it forms a network of proteins. If these are handled roughly they will become tough and give the pancakes a rubbery texture.)
At this point, it is important to let the batter rest a bit to allow the leavening to start working and to let the flour start absorbing more of the liquid. Grease and heat your griddle. (electric griddle temp: 325 to 350 degrees F). When that’s ready drop quarter cupfuls of the pancake batter on. Cook on one side until it bubbles and the sides are a bit hardened. Flip ‘em over and cook until that side is browned too.
I set my pancakes on a wire rack as they finish. Whatever we don’t eat right away, I store in the fridge or freezer once they are completely cooled. I love to eat my pancakes with slices of banana, cottage cheese or yogurt, and pecans with maple syrup drizzled on top. How do you eat your pancakes?