We celebrated Pancake Day, most appropriately, with breakfast for dinner tonight!
This recipe, slightly adapted from the King Arthur Flour Baker’s Companion (an awesome cookbook), never lets us down, and tonight came out better than ever!
The Simple But Perfect Pancake
- 2 large eggs
- 1 1/4 cups milk (whole works best)
- 2 tsp vanilla (recipe says optional, but it’s worth it)
- 3 Tbsp melted butter (or vegetable oil)
- 1 1/2 cups unbleached all-purpose flour
- 3/4 tsp salt
- 2 tsp baking powder
- 2 Tbsp sugar (optional)
- Whisk eggs, milk and vanilla together until light and frothy (3 minutes at high speed on stand or hand mixer, longer if whisking by hand).
- Stir in butter.
- Combine dry ingredients with a whisk, spreading salt and baking powder evenly.
- Fold dry ingredients into wet ingredients gradually, incorporating all the liquid. Stop as soon as ingredients are mixed (it will be lumpy).
- Heat griddle or skillet over medium high heat and grease (we usually use cooking spray). Let batter set while pan is heating, at least five minutes.
- Pour pancake batter 1/4 cup at a time. Let pancakes cook on one side until many bubbles appear on the surface, then flip and cook 1-2 more minutes.