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The Best Pancakes You'll Ever Make | Epicurious 101
recipe by Epicurious (@epicurious)
Ingredients:
- All-purpose flour (2 cups - estimate)
- Granulated sugar (2 tablespoons - estimate)
- Salt (1/2 teaspoon - estimate)
- Baking powder (4 teaspoons - estimate)
- Baking soda (1/2 teaspoon - estimate)
- Milk (1 1/2 cups - estimate)
- Vegetable oil or neutral oil (2 tablespoons - estimate)
- Vanilla extract (1 teaspoon - estimate)
- Apple cider vinegar (1 tablespoon - estimate)
- Eggs (2 large)
- Whipped salted butter (for cooking and topping - estimate)
- Maple syrup (for topping - estimate)
Steps:
1
Mix all dry ingredients: all-purpose flour, sugar, salt, baking powder, and baking soda well in a large mixing bowl.
2
Whisk together the wet ingredients in a separate container: milk, vegetable oil, vanilla extract, apple cider vinegar, and eggs.
3
Combine the wet and dry ingredients by folding them together until just mixed, being careful to not overmix. Leave lumps as they are okay. Avoid additional stirring once combined.
4
Preheat an electric griddle (or alternatively use a cast iron griddle or nonstick pan on the stove), and aim for a thicker batter to ensure tall, fluffy pancakes.
5
Cook the pancakes using whipped salted butter to give a crispy edge and delicious flavor. Use a large spoon or ice cream scoop to transfer the batter to the griddle, forming pancakes of your desired size.
6
Watch for bubbles to pop on the surface before flipping the pancakes. Once one side is done, flip the pancakes away from you to avoid splattering.
7
Cook until the pancakes spring back when touched and are golden brown. Do not press down on the pancakes as they cook.
8
Stack the finished pancakes, adding a generous amount of whipped salted butter between every layer and on top, then finish with a good drizzle of maple syrup.
9
Serve the pancakes warm and enjoy the buttery, fluffy goodness. Remember, homemade pancakes are well worth the effort and far superior to boxed versions.