Saturday, August 25, 2012

martha stewart's classic pancakes.


Pancakes have been dressed up, fiddled around with and transformed into so many varieties but ultimately, what we all crave for is the simple pancake. Definitely with some sort of sweet syrup for me. Butter, optional. I've made Alton Brown's pancakes before, and the fact that I still remember it even after so long is proof of its deliciousness. Recently, I came across a pancake recipe on a blog that contested Alton Brown's pancake recipe, even surpassing it! It got my attention.


The recipe in question is from the editors of Martha Stewart's Living. (By the way, Martha Stewart has an insane slew of pancake recipes! Which one is the best?)

I used to think that pancakes must be made with buttermilk in order to be the best. Over time, my opinion has changed. Now I welcome recipes made with regular milk too.


What I look for in a great pancake is a fluffy texture. The thickness is secondary because even a 1 inch thick pancake that is dense and gummy in texture is a horrible flop. I'm not particular about the egginess of pancakes but it must not be overly so.


So, if you ask which recipe won over my pancake-loving heart, I would still award that honor to Alton Brown's. This recipe produces pancakes that are reasonably tall (although not as tall as Alton Brown's) but slightly dense and not as tender. Alton Brown's pancakes have a fluffier texture, no doubt thanks to the wonders of buttermilk. And because these are made with oil instead of melted butter, they are less flavorful but this can be subjective. Some people do like a more plain tasting pancake as it can serve as a neutral vehicle to toppings.


It's time to make me some Alton Brown's pancakes again.


Classic Pancakes
adapted from Martha Stewart Living via here
makes 12

1 3/4 cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 cup milk
2 large eggs
3 tbsp vegetable oil, plus more for greasing the griddle

In a large bowl, sift flour, baking powder, sugar and salt together. In another bowl, whisk eggs, milk and oil together. Pour the wet ingredients into the dry ingredients and whisk until just combined. Let the batter sit for 5 minutes to thicken.

Grease a skillet or griddle and set on medium heat. Once hot, pour 1/3 cup of batter for each pancake. Flip when bubbles start to appear and cook until the second side is golden.

2 comments:

  1. are... those... slices of hot dog in your pancakes?i halfway hope you answer in the negative, because it is too early in the morning for my mind to be that completely blown.

    ReplyDelete
    Replies
    1. Well I hate to blow your mind but yes they are!:) More accurately, they are slices of Japanese fish sausage- hence the pinkish colour.

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