Americans love pancakes because Americans love simplicity. You can wake up one Saturday morning with a faint rumble in your stomach and have a plate full of pancakes on the table within the hour. For those of us who are accustomed to opening a box of pancake mix, the results can be even more immediate.
But today I hope to encourage you to throw away your boxed mixes and take a few more minutes to make your own pancakes, from scratch. The time investment is minimal, but the taste difference...immense. So click on the link below the picture to find my pancake recipe and to read a few tips that can improve any batch.
The result? A light and fluffy pancake that will put any IHOP platter to shame.
1 1/2 cups milk
4 tablespoons white vinegar
2 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, separated
4 tablespoons butter, melted
1. Combine your milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Alternately, you could use 1 1/2 cups of buttermilk.
2. Combine your flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl and set aside.
3. Using an electric mixer, beat your egg whites until soft peaks foam. Set aside.
4. In a large bowl, whisk your egg yolks and butter into "soured" milk. Pour the flour mixture into the wet ingredients and mix until most lumps are gone. Gently fold your egg whites into your batter and allow to sit in the refrigerator for at least 15 minutes.
5. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
Anecdotes and Apple Cores