SECRET TO GREAT PANCAKES RECIPES
SECRETS FOR PERFECT PANCAKES - THE CHOPPING BLOCK
Provided by Max Hull
Number Of Ingredients 8
Steps:
- For this method, place a large mixing bowl on top of your scale, and make sure it is zeroed. Then measure into the bowl all the dry ingredients (flour, sugar, baking powder/soda, salt), making sure to zero the scale in between each addition.
- Make a well in the middle of the dry ingredients as if you were making pasta, and measure into the well all the wet ingredients (egg, buttermilk, cooking oil).
- Whisk together the wet ingredients, then use a rubber spatula to combine with the dry ingredients until just mixed. There should still be lots of small lumps in the batter.
- Pour your preferred amount of batter (I use a four ounce ladle) onto a dry, preheated griddle or pan, flip once you see set bubbles around the edges of the pancake, and finish cooking for a couple minutes on the second side.
- Remove to a plate and enjoy.
SECRETS FOR PERFECT PANCAKES - THE CHOPPING BLOCK
Provided by Max Hull
Number Of Ingredients 8
Steps:
- For this method, place a large mixing bowl on top of your scale, and make sure it is zeroed. Then measure into the bowl all the dry ingredients (flour, sugar, baking powder/soda, salt), making sure to zero the scale in between each addition.
- Make a well in the middle of the dry ingredients as if you were making pasta, and measure into the well all the wet ingredients (egg, buttermilk, cooking oil).
- Whisk together the wet ingredients, then use a rubber spatula to combine with the dry ingredients until just mixed. There should still be lots of small lumps in the batter.
- Pour your preferred amount of batter (I use a four ounce ladle) onto a dry, preheated griddle or pan, flip once you see set bubbles around the edges of the pancake, and finish cooking for a couple minutes on the second side.
- Remove to a plate and enjoy.
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