Perfect Plate Size Pancakes Recipes

PERFECT, PLATE-SIZE PANCAKES

Steps:

• Stir the dry ingredients (flour, sugar, salt, baking powder and baking soda) together in good sized bowl.
• Measure out milk and mix in lemon or lime juice.
• Let it sit a few moments.
• Make a well in the dry ingredients.
• Pour in the milk, oil, egg and vanilla.
• Whisk all the ingredients together until the batter is fairly smooth; there should only be a few small lumps.
• Melt enough butter in the bottom of a frying pan to coat it evenly; after it has melted, wipe out any excess with a paper towel or napkin.
• The pan should be over medium heat.
• Once the pan is heated, pour about 1/2 cup batter in (or, adjust to fit the size of the pan).
• Allow the pancake to cook several minutes, until the edges are cooked and there are bubbles appearing and bursting in the middle of the cake.
• Flip the pancake, and allow to cook about 2 minutes on the raw side.
• After a minute or two on this side, the cake will raise up and become thicker.
• Once this happens, only cook the cake another minute or so, until the pan-side is nicely golden.
• If the bottoms of the cakes are browning too fast, before there are bubbles in the middle or the second side can rise, then turn the heat down on the stove.
• If the opposite problem is occuring, increase the heat.
• After a couple, it'll be just right!
• This recipe makes 6 enormous pancakes; I would imagine that, made a more normal size, it would yield about 12.

PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

THE SIMPLE BUT PERFECT PANCAKE

Steps:

• Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
• Stir in butter or oil.
• Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
• Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
• Grease and preheat griddle.
• The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
• Drop ¼ cupfuls of batter on the lightly greased griddle.
• Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).