Thursday, March 22, 2012

.The Best Pancakes you'll ever try.

Over the past weekend, husband requested some pancakes for breakfast.
See, usually I don't touch breakfast. I get husband to do it. I find it difficult to get everything ready at the same time [toast, eggs, bacon/ham, and hash-browns] and it just stresses me out beyond belief. I usually end up freaking out some point in the frying process, so we have just decided that breakfast is not my thing. It's completely husbands.
-EXCEPT-
when it comes to everything else. Now, that is my thing.
I can make waffles, quiche, french toast, breakfast casseroles, and pancakes like you wouldn't believe. 
And I always love to try new recipes, which can sometimes be a little scary. But. Then you find a recipe like this one over at momgrind. And OMG. Every other one you've tried in the past just doesn't matter anymore.
Seriously, that is this recipe. The Best Damn Pancakes you'll ever have 
[they even rivalled the pancakes we had in Montreal, which is short of a miracle!]
Husband said that these are tied with the best he's ever had [above said Montreal pancakes are the other ones] and that he can't wait to have these as "our family weekend brunch" tradition when our little wee one is born. Now, how sweet is that?!?!
So I hope you enjoy!
Best Ever Fluffy Pancakes
[recipe and pictures by momgrind. Makes small 16 - 18 pancakes]
Ingredients:
2 cups all purpose flour
1/4 cup sugar
1 tsp salt
1.5 tbsp baking powder
1 large egg
2 cups minus 1 tbsp milk [2%]
2 tbsp melted butter, slightly cooled
1 tbsp high quality vanilla extract
Directions:
one] Mix the dry ingredients well, with a fork.
two] In a separate bowl beat egg. Add milk, vanilla and butter, and mix well.
three] Make a well in the center of the dry ingredients mixture. Slowly pour the liquid ingredients mixture into the well, gently mixing as you pour, using a fork. DO NOT OVER MIX. Batter should be thick and lumpy.
four] Heat two skillets over medium heat for about 4 minutes. Add a little oil to each skillet. Pour 1/4 cup batter onto three spots on each skillet. Cook until large bubbles begin to appear, about 2 minutes. Flip and cook the other side until golden brown, about 1 more minute.
five] Keep prepared pancakes on a wire rack while you're making the second batch. This helps them stay fluffy and non-soggy. Some recipes suggest placing them in a 200F oven while you make the second batch, but this sometimes dries them out a bit. Serve with maple syrup or whip cream + berries.

4 comments:

  1. These were fantastic! I served them with thick raspberry coulis and cream. The lightest, funniest stacks of goodness I've ever had, definitely going to be my go-to recipe for pancakes from now on!

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    Replies
    1. Oh! I am so glad that you loved them too! And that raspberry coulis and cream.....that sounds deadly and to die for! You might have to share that recipe :)
      Erinn

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