I'm attempting to live a gluten free vegan lifestyle, however I decided to say fuck-it and have an eggs and pancake brunch this morning. Not gluten free pancakes. Real ones. Because I make the best pancakes. Plus, I have never made them gluten free, and I wasn't in the mood for a science experiment today. So I'll suffer with the bellyache in the name of pancakes.
I asked a friend today if he knew how to make pancakes and he said he just mixes water with the powdered stuff. I was on the phone so he couldn't see me clutching my chest and throat in disgust. I think there are a few things everyone should know how to make. Great scrambled eggs, pancakes, frenchtoast, a good peice of salmon. Basic things. You never know when your going to have to cook for someone. It's also very economical. Why pay for a mix when most likely you can make them for 50cents with things you already have on hand. Actually there are a few basic things everyone should have in their kitchen, even the guys. Flour, butter, eggs. The basics.
You never know when you might have to make a spur of the moment brunch..and pancakes are perfect. I make the best ones and will tell you everything you need to know. You see there are thousands of pancake recipes out there. Its not so much the recipe as it is the technique. I'm going to give you my recipe for fluffy pancakes and give you all the tips you need to know to make them perfect. This recipe doubles easily, you may want to do that if you have more than one guest. I promise these go quickly.
Fluffy pancake recipe
3/4 cup milk
2 tbs white vinegar
1 cup all purpose flour
2 tbs white sugar
1 tsp baking pwder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2tbs melted butter (or canola oil)
Cooking spray
Here is everything you need to know in order to make awesome pancakes.
First things first. Let's talk batter. A lot of pancake problems start long before they ever hit the pan. Resist. Resist I say. Resist the urge to overmix your batter. Be gentle. The batter never did anything to you. When you mix your wet ingredients into your dry (never do dry into wet. No reason. Just don't. Its bad form lol), just mix gently until incorporated. If it looks like there are tiny lumps. That's good..leave it. After its gently mixed put your batter into the fridge to rest for 15 minutes. Your batter will thank you. Flour has gluten, and gluten is a protein. When overmixed it will get tough. Hence, tough pancakes. So resist the urge to overmix and let the batter rest for a while. When you take your batter out of the fridge you will see bubbles in your batter. Again...DO NOT stir them out. Bubbles are good. Just take a large spoon, something you would use to stir a large caldron of soup and start spooning your batter(approximately 1/3 cup of batter makes an ideal size pancake that's easy to flip.
One more thing. Don't be a hero. Use a nonstick pan. Dont try to use anything else. You'll have nothing but pancake problems if you do.
Start of by spraying your pan with cooking spray. Add 1 tbs of canola oil and make sure your pan is well oiled. If you tilt your pan and you see the oil swim to the other side of the pan, you have too much in. You want to cook your pancakes. Not fry them. Your pan must be hot. When you spoon your batter into the pan, let bubbles form across the surface. Then and only then is your pancake suitable for flipping. Oh, and don't forget to get your spatula completely under the pancake and turn it over gently and let that side cook until it's GBD (golden brown and delicious). Keep your cooking spray handy, you will definately need to re-spray in between pancakes. I like to cook 2 at a time. 3 tops. I'm not superwoman.
I suggest splurging for real maple syrup. Not that mrs butter-watever crap. I mean how often do you make pancakes. They deserve good syrup. And its something that's good to have in your pantry during this season. Maple = yummy flavor.
So that's all I got on pancakes. Hope you're inspired to nake pancakes next weekend and let me know how they turn out :)
Off for now my lovelies!
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