Pancakes Or Griddle Cakes
10m prep 15m cook 25m ready
About sixteen 4-inch pancakes Please read About Pancakes or Griddle Cakes. This recipe, perhaps more than any other in this book, has garnered lifelong Joy fans. For thicker, fluffier pancakes, use up to 1 tablespoon baking powder. For silver dollar pancakes, use only 1 tablespoon batter per pancake.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 3 tablespoons (35g) sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 to 1 ¼ cups (235 to 295g) milk
- 3 tablespoons (45g) butter, melted
- 2 large eggs
- (½ teaspoon vanilla)
- Vegetable oil
- Softened butter
- Maple syrup
Let's Cook
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Step 1.
Preheat the oven to 200°F. Whisk together in a large bowl: 1 ½ cups (190g) all-purpose flour; 3 tablespoons (35g) sugar; 2 teaspoons baking powder; ¾ teaspoon salt
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Step 2.
Combine in another bowl, using the smaller amount of milk to start: 1 to 1 ¼ cups (235 to 295g) milk; 3 tablespoons (45g) butter, melted; 2 large eggs; (½ teaspoon vanilla)
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Step 3.
Mix the liquid ingredients into the flour mixture just until combined. If the batter still seems thick, whisk in the remaining ¼ cup (60g) milk. Place a large nonstick skillet over medium heat or preheat a griddle to medium-hot (about 325°F). When the skillet is hot, lightly brush the surface with a paper towel dipped in: Vegetable oil
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Step 4.
From just a few inches above the surface, ladle the batter onto the skillet or griddle using ¼ cup batter for each 4-inch pancake. Cook undisturbed until bubbles form and pop on the surface of the pancakes and the bottom is golden brown, 2 to 3 minutes. Flip the pancakes and cook until browned on the second side, 1 to 2 minutes more. Transfer the pancakes as they finish cooking to a platter or rimmed baking sheet and keep warm in the oven. Serve immediately with: Softened butter; Maple syrup
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