I never managed to master pancakes until I came across this recipe, it's fluffy but thick enough so that it doesnt spread too far in the pan. It has a lot to do with the use of malt powder in the recipe rather than sugar.
This is now my go-to pancake recipe.
The mix after being rested
Just a small tip for those who are nervous around frying pancakes - only flip them over once you can see little bubbles popping on the surface as below. I have killed many a pancake learning this lesson!!
This is what you get after flipping them over - perfect!
Simply Perfect Pancakes
from King Arthur Flour
2 large eggs
1 1/4 cups milk
3 Tablespoons melted butter or vegetable oil
1 1/2 cups plain flour
3/4 teaspoons salt
2 teaspoons baking powder
2 tablespoons sugar or 1/4 cup malt powder
- Beat eggs and milk with a hand mixer or in a stand mixer until light and fluffy, about 3 minutes at high speed
- Stir in butter/vegetable oil
- Whisk dry ingredients together and mix into liquid mixture quickly and gently
- Rest for at least 15 minutes
- Grease pan and drop 1/4 cupfuls of mixture in at a time to fry, flip over when bubbles appear on the top
- After dropping the mix in to the pan, a sprinkle of blueberries on the top is a delicious addition. If using frozen berries, be sure to thaw them first. - I've done this and it's YUM!
- A grated apple added to the mix will keep the pancakes moist to be eaten later - I haven't tried this but intend to!