Perfect Pancakes

Now for me, a bowl of cereal is never a bad way to start the morning.  In fact, I love cereal almost as much as I love bread (which we all know is quite a bit).  I often write about cereal in my own short stories, about characters craving a big bowl of Cinnamon Toast Crunch after an especially tedious day because in my experience cereal cures most ills.  But if someone was to waltz into my kitchen, whip up a batch of fresh pancakes, and present me with a blueberry studded plate, I would be more than willing to throw any box of cereal out of the window.

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.   

Tip #1  Separate your egg white from your yolks.  I learned this tip from my sweet grandmother...and she has yet to let me down.  After you separate your egg whites, beat them with an electric mixer until soft peaks form.  Set aside while you combine the rest of your batter.  Once you've lightly mixed your wet ingredients (including the separated yolks) with your dry ingredients, fold in the whipped egg whites. 
The result?  A light and fluffy pancake that will put any IHOP platter to shame. 

Tip #2  Let your batter rest.  If your pancake recipe calls for baking powder as an ingredient, allow your batter to sit in the refrigerator for at least 10-15 minutes before spooning into your griddle.  This resting time allows the gluten in your flour to relax, making your pancakes more tender and the baking powder to form small air pockets, making your pancakes fluffier. 

Tip # 3  Know when to flip.  Your pancake is ready for the bit flip when the edges become dry and small bubbles begin forming in the center of your batter.  When you flip your pancake over, resist the urge to press the cake down with a spatula (patience, my friends!)  This will not make your cake cook any faster and will ruin your attempt at a light and fluffy breakfast treat. 

Tip #4  Don't add berries or nuts until your pancake is already on the griddle.  Instead of stirring your berries  in with the other ingredients, wait until you've spooned your batter onto your hot skillet.  Then carefully place your berries on top of the batter (this will ensure an ideal distribution of berries in your pancake).

Perfect Pancakes
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
cooking spray

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.

Always,
Monet
Anecdotes and Apple Cores