Friday, August 22, 2014

Pancakes

I've been craving pancakes for a while now, and the other night I decided to satisfy that craving. I've made homemade pancakes before, and they turned out okay. But, I wanted to try a different recipe in hopes that I could find a way to make a light and fluffy yet tasty pancake. I decided to peruse the web in hopes of finding a recipe that would accomplish this. After reviewing a couple recipes I ultimately decided on this recipe by Bill Hilbrich. It received 5 stars, and people seemed to love this recipe. I decided to give it a try but tweak it a bit. I added the juice of one lemon to the milk and about 1/4 tsp of vanilla to the batter. Man, these pancakes turned out friggin awesome. I'm not even joking. They tasted like pancakes you would get at your favorite Pancake House. The pancakes were indeed light and fluffy and tasted great. I had plenty of batter left over, so I decided to freeze it. I had them again about a week later, and they still tasted great. I highly, highly recommend this recipe the next time you want pancakes. They're easy to make and sooo much better than a pancake mix. Enjoy!



Ingredients:
  • cups flour
  • 1 3/4 cups milk
  • tablespoons baking powder
  • eggs, beat them separately before adding to mixture
1/4 cup butter, melted (1/8 of a pound)

  • tablespoons sugar
  • teaspoon salt
  • 1/4 tsp Vanilla optional
  • Juice of one lemon added to the milk (optional)
Take out a medium bowl and combine the flour, baking powder, sugar, and salt. Set aside. Take out a small bowl and add the milk and juice of one lemon. Set aside for one minute. Add the eggs to a large bowl and beat well. Then add the melted butter and the milk. Stir well. Add the flour mixture and stir until just combined. Set aside for ten minutes. I use an ice cream scooper and scoop out the batter onto your griddle. Make sure it's set at medium-high heat. Once the pancake batter starts to have bubbles forming and has a golden color flip over to the other side. Serve warm with butter and syrup.

No comments:

Post a Comment