Pancakes are my favorite comfort food breakfast. I can't eat pancakes without thinking of my Southern grandmother. Grandma made The Best pancakes--actually, she called them hotcakes (Is that a Southern thing?).
She made them really thick and fluffy, about 4 inches in diameter. I've never had much success making thick ones, though it's probably just a matter of more baking powder along with less milk. She served them with lots of butter and hot homemade syrup.
This is my basic pancake recipe, arrived at through trial and error over the years. Sometimes I use different whole grain flours, but I always use this formula. And, if I have some buttermilk, sour cream or plain yogurt languishing around, ready to go off, I might use 1/2 cup of that in place of 1/2 cup of the milk.
The pancakes aren't the super thin ones my mother liked (Is that an English thing?), but they're not as thick as Grandma's. What is your ideal pancake? Do you make them yourself or go out for them?
(Makes twelve 5-inch round pancakes)
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 1/2 cups (12 fluid ounces/355 ml) milk, room temperature
3 tablespoons (1.5 ounces/43 grams) unsalted butter, melted and slightly cooled
1 Since I don't currently have one of those large, rectangular electric griddles, in order to serve everyone at the same time I must preheat oven to 200 degrees (actually, I now have a warming drawer) and, as each batch is cooked, place the pancakes slightly overlapping on an ovenproof platter, cover loosely with foil and keep in the oven.
2 Lightly oil the griddle (I currently have a round one but plan to get a square one again, the All-Clad LTD 11-Inch Square Nonstick Griddle) and heat over medium heat. Preheating the griddle properly is the key to good pancakes; it takes about 5 minutes.
3 In medium bowl (I use a 2-quart Pyrex glass measure), whisk together flour, sugar, baking powder and salt.
4 In small bowl (I use a 4-cup Pyrex glass measure), whisk together eggs, milk and melted butter. Pour into dry mixture and whisk gently until just combined.
OR just make a well in the center of your thoroughly whisked dry ingredients and pour your individual wet ingredients into it; whisk them together in the well and work out from there, combining wet and dry; do not overmix.
5 Using a 1/4-cup ladle or measuring cup, ladle batter onto hot griddle (preheated for 5 minutes over medium heat, drops of water should dance and disappear quickly). Cook about 1½ to 2 minutes on each side. Don't rush it (like I often do!); wait for the bubbles to appear and break.
Serve with butter and real maple syrup that has been warmed. Or with fruit and/or fruit syrup.