Best Pancakes in the World

Interested in the secret? Well I’ll let you in on the secret.

The recipe is originally from the NYT cookbook, but I made some slight modifications to make them go from pretty fluffy to fluffalicious. I can’t stress enough the importance of following each step exactly as they are written, any veering from the instructions will reduce the fluffiness.

2 c. Flour
4 TBSP Sugar
2 tsp Baking Powder
1 tsp Salt
2 Eggs
4 TBSP Butter, melted
1 1/3 c. Milk

In a bowl mix together the FLOUR,TBP SPOON SUGAR, BAKING POWDER, and SALT with a cooking spoon.

Now is when I melt the better. Then when it is all melted I proceed to the eggs. The eggs whites need to be separated and whisked thoroughly. Whisking of the eggs is very important because it adds air bubbles to the whites. When you heat these captured air bubbles, they expand as the gas inside them heats up. Treated properly, the network surrounding bubbles solidifies in the heat, and the structure doesn’t collapse when the bubbles burst. This is what helps make the pancakes so fluffy.

Properly whisked eggs for this recipe should look like this, white with small bubbles:

Now that you’ve whisked the whites you can add the yolks, melted butter and milk and stir.
Your next step is to combine the two mixtures into your final recipe. When stirring this two together it is important not to over stir. If you over stir, even just to make the batter fully mixed you will change the pancakes entirely. Instead of having lots of small bubbles you will have large cavernous bubbles, not what you want.

This is because too much stirring creates more gluten. Too much gluten forces the gas into a handful of larger chambers instead of hundreds of smaller bubbles. Alton Brown does an excellent job explaining why to not over stir muffins batter (which has more in common with pancakes than cake cakes).

Now you can go ahead and stir them together, but only for about 15 seconds. When you are all done it should look something like this. As you see I still had a bit of unmixed flour, better than over mixed batter.

Now you can cook away! I like to maximize my cooking space for fun and for time. I just don’t want my batter to sit too long because when it is sitting there its actually rising. You don’t want to loose all your fluff when it’s just sitting there, but don’t worry you don’t need as many cooking surfaces as I have, just don’t dillydally.

They are ready when several of the bubbles have popped on the surface of the pancake. The one below is getting close to ready.The key is to get the heat so they are golden brown on the bottom and cooked on the inside. You can figure that out in due time.

Now that you’re all done go enjoy your fluffalicious pancakes.


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