While a boxed mix may appear to be the simplest method to cook pancakes, the Good Housekeeping Test Kitchen’s triple-tested recipe is just as simple and much tastier. This best-ever recipe is a classic for a few reasons: It’s perfect for your family’s Sunday morning or a 30-minute meal (breakfast for dinner, anyone?). It’s simple, adaptable, and, best of all, a hit with both youngsters and adults. Before you break out your griddle, check out these professional recommendations from Susan Westmoreland, culinary director, whether you’re low on ingredients or still battling with your flipping talents.
What’s the secret to the finest pancakes you’ve ever had?
Buttermilk, in a nutshell. “The buttermilk’s acidity produces the tenderest pancakes,” Westmoreland explains. “Reduce the baking powder in the recipe below to 2 teaspoons and add 1/2 teaspoon baking soda for the optimum leavening results.
How do you make fluffy pancakes?
It’s straightforward: don’t overmix the dry and wet materials. “First, whisk together all of your dry ingredients in a large mixing bowl to combine the leavening(s) with the flour and sugar and remove any lumps,” Westmoreland advises. “In a separate dish, whisk together the wet ingredients, including the egg, milk, butter, and flavoring. After that, add the liquid ingredients into the dry ingredients bowl and stir briefly until all of the flour is moistened.” The lumps will dissolve spontaneously, so there’s no need to mix the batter until they’re gone.
What’s the best way to make flat pancakes?
If you want thinner pancakes, gradually add additional milk to the mixture until it reaches the desired consistency.
Is it possible to create pancakes without eggs?
To make the batter pourable, simply increase the baking powder by 1/2 teaspoon and add up to 1/4 cup extra milk as needed.
Is it possible to cook pancakes without milk?
Water, coffee, or juice (even orange juice!) can all be used to make pancakes. To avoid a runny bat, use 1/4 cup less liquid.
What ingredients can I use to make pancakes?
Add a cup of blueberries or strawberries to the batter for berry pancakes. Add a mashed ripe banana to banana pancakes. 1/2 cup toasted, finely chopped pecans or walnuts for nutty pancakes 1 teaspoon grated lemon or orange zest for a zesty flavor Add 3 ounces of coarsely diced cream cheese to the butter for cream cheese pancakes.
Substitute whole wheat or buckwheat flour for half of the all-purpose flour for a healthier option.
I’m not sure what sort of pan to use.
The best pan for creating pancakes is an electric griddle or a stovetop because you’ll have the most leverage while turning them. If you don’t have a griddle, a large skillet with a lid will suffice.