{"id":1118,"date":"2011-08-31T21:21:35","date_gmt":"2011-09-01T03:21:35","guid":{"rendered":"http:\/\/www.sherrythomas.com\/blog\/?p=1118"},"modified":"2011-08-31T21:21:35","modified_gmt":"2011-09-01T03:21:35","slug":"recipe-post-light-and-fluffy-pancakes","status":"publish","type":"post","link":"https:\/\/www.sherrythomas.com\/blog\/2011\/08\/31\/recipe-post-light-and-fluffy-pancakes\/","title":{"rendered":"Recipe Post: Light and Fluffy Pancakes"},"content":{"rendered":"

FYI\/Reminder: All my ebooks are still on special promotion at $3.99 at\u00a0Amazon<\/a>,\u00a0BN.com<\/a>,\u00a0Kobo.com<\/a>,\u00a0Google Books<\/a>,Sony Reader Store<\/a>, and Apple bookstore.<\/p>\n

~~~~~~<\/p>\n

This is not my own recipe. \u00a0It is from The New Best Recipe: All-New Edition with 1,000 Recipes<\/a>\"\"<\/a><\/em> by the editors of America’s Test Kitchen and it is pretty darn perfect.<\/p>\n

Here’s what you need.<\/p>\n

2 cups (10 oz) unbleached all-purpose flour<\/p>\n

2 tablespoons sugar<\/p>\n

2 teaspoons baking powder<\/p>\n

1\/2 teaspoon baking soda<\/p>\n

1\/2 teaspoon salt<\/p>\n

(What I often do is I take quadruple the above listed quantity of ingredients, stir them together in a big mixing bowl, and then store it in an airtight canister.<\/p>\n

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Like that. \u00a0Voila, homemade pancake mix. \u00a0Saves a lot of measuring down the road.)<\/p>\n

<\/p>\n

Now that you have the dry ingredients together, you need:<\/p>\n

1 tablespoon lemon juice<\/p>\n

2 cups milk<\/p>\n

1 large egg<\/p>\n

3 tablespoons unsalted butter, melted and cooled slightly<\/p>\n

1-2 teaspoons vegetable oil<\/p>\n

Combine the lemon juice and milk. (This is meant to substitute for buttermilk. \u00a0I married an Indian, so I almost always have a bottle of buttermilk sitting in my fridge and that’s what I use. \u00a0But if you don’t have buttermilk, you’d want to make your sour milk first, before you deal with the dry ingredients.)<\/p>\n

\"\"<\/a><\/p>\n

Have your melted and slightly cooled butter on hand. \u00a0Whisk the egg. \u00a0Combine the whisked egg and the sour milk. \u00a0Beat a bit.<\/p>\n

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Now pour this beaten egg, lemon, milk (or egg & buttermilk) combo into your bowl of dry ingredients, followed by the melted and slightly cooled butter. \u00a0Stir just until combined. \u00a0Batter should be somewhat lumpy. \u00a0(My mother-in-law got this recipe from me to make for the kidlets when they stay with her but they complained that her pancakes didn’t taste the same. \u00a0We later found out she beat the batter with an electric mixer and made the batter too smooth. \u00a0In the process,\u00a0most of the air bubbles that would later make the pancake fluffy probably deflated too.)<\/p>\n

Heat your pan or griddle on medium heat for a few minutes. \u00a0(This is my process. \u00a0Start heating the pan. \u00a0Put butter to melt in microwave. \u00a0Measure out dry-ingredient mix from canister. \u00a0Beat Egg. \u00a0Combine w\/ buttermilk. \u00a0Combine all wet and dry ingredients. \u00a0And the pan should be at just the right temperature.)<\/p>\n

Do a test pancake to check for temperature, if you’d like to be sure. \u00a0I live adventurously and haven’t done a test pancake in years–sometimes to my regret. \u00a0\ud83d\ude42 \u00a0Different pans and different stoves heat at different intensity. \u00a0But whatever you do, don’t heat the pan at higher temperature. \u00a0Just wait longer. \u00a0Higher temperature will only produce burnt and unevenly cooked pancakes.<\/p>\n

Pour a few drops of oil in your pan and roll it around. \u00a0Plop in your pancake batter by the quarter-cupful. \u00a0Cook pancakes until large bubbles begin to appear, about 1.5 to 2 minutes. \u00a0Flip pancakes over. \u00a0Cook another 1 to 1.5 minutes. \u00a0Repeat w\/ remaining butter, add more oil to pan as necessary.<\/p>\n

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\nIt doesn’t matter that they aren’t round when they are yummy.<\/p>\n

Nom nom nom.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

FYI\/Reminder: All my ebooks are still on special promotion at $3.99 at\u00a0Amazon,\u00a0BN.com,\u00a0Kobo.com,\u00a0Google Books,Sony Reader Store, and Apple bookstore. ~~~~~~ This is not my own recipe. \u00a0It is from The New Best Recipe: All-New Edition with 1,000 Recipes by the editors of America’s Test Kitchen and it is pretty darn perfect. Here’s what you need. 2 … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[71],"_links":{"self":[{"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/posts\/1118"}],"collection":[{"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/comments?post=1118"}],"version-history":[{"count":26,"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/posts\/1118\/revisions"}],"predecessor-version":[{"id":1157,"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/posts\/1118\/revisions\/1157"}],"wp:attachment":[{"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/media?parent=1118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/categories?post=1118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sherrythomas.com\/blog\/wp-json\/wp\/v2\/tags?post=1118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}