After suffering for three days with laryngitis, I was ready to demonstrate in silence how to prepare pancakes. But, a scratchy voice appeared on Friday morning and I was able to end my quick bread unit with some light and airy pancakes that will melt in your mouth . This recipe makes a very thick batter, but surprisingly not a heavy pancake. It is light as a feather and will absorb whatever topping you decide to choose. I used a recipe that I have seen floating around on many blogs. They are heralded as the world’s best buttermilk pancakes. You can be the judge of that. We thought they were fabulous!
When I give a demo to my high school students I have learned from experience to give out as much information as I can. Some of them have never prepared one thing in the kitchen and even the smallest details that experienced cooks take for granted are not yet present on their cooking slate in fact it can be quite blank. One small detail, but really important is the reasoning behind preheating the skillet. Quite a few times pancake batter has been poured into a cold skillet and then turned the heat on. Now that is a hot mess! Don’t try it! Inexperienced cooks just don’t realize that about the only foods that can go into a cold skillet are hamburgers and bacon. So here are the tips that I shared in my whispery voice.
- Use the best ingredients that you can buy in this recipe – real butter, whole buttermilk, and real vanilla.
- Measure the ingredients accurately. Don’t pack flour into a measuring cup. Lightly spoon into a dry measuring cup and level it.
- Have the eggs and buttermilk at room temperature or it will solidify the melted butter.
- Preheat the skillet or electric skillet.
- You may or may not have to grease the skillet depending on how well it is seasoned. For this particular recipe I had to use more butter in the skillet than I normally do.
- Mix the dry ingredients separately from the wet ingredients.
- Add the wet ingredients to the dry ingredients and beat until just mixed. Do not over mix.
- Use an ice cream scoop or a measuring cup to pour the batter into the pan. I used a 1/3 measuring cup.
- Turn the pancakes when they start to bubble and burst.
- You may have to throw out your first pancake and adjust the heat and amount of butter in the pan.
- Do not press the pancakes down with the bent-edge spatula after you turn them. They will not be light and fluffy.
- To keep them hot while preparing the rest place them in an oven at 200 on a cooling rack on top of a baking sheet. Try not to stack them on top of each other.
- Leftovers can be frozen. Flash freeze by placing on a cookie sheet and freezing for about an hour. When frozen place in a freezer bag. They can be frozen for at least a month.
- To reheat place in the microwave. Cook for 30 seconds intervals. Check to see if they are warm enough. They can be warmed in the oven, also.
- Heat syrup before using.
Robie’s World’s Best Pancake Recipe from Robie’s
Yield about 14 5-in. pancakes
- 2 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 4 tablespoons melted butter
- 1 teaspoon vanilla
- 2 beaten eggs
- Combine the dry ingredients in a bowl. Whisk together. Set aside.
- Combine the wet ingredients in a second bowl and whisk together.
- Add the wet ingredients to the dry and whisk until just combined.
- Preheat a nonstick skillet or a griddle to 325 or use medium heat on a range top.
- Pour batter into the skillet. When bubbles start to pop and they are brown on bottom turn with a bent-edge spatula. Don’t press the pancake down.
- Cook until nice and brown on the bottom.
- Serve with hot maple syrup!