I'm looking for perfect recipe for pancakes
I am Italian and I'm looking for a recipe for pancakes. I don't know if it is correct to use baking powder, if is necessary to use only eggs white or another secret.
There is the perfect recipe?
one of the most popular American cookbooks, almost anyone who cooks has seen, touched, religiously used or referenced this 'general' all purpose cookbook; it's cooking 101.
just saw the joyofbaking.com; never knew about it before, thank you, love new info
recipe websites I have used have 'one stop shopping', like epicurious;
here is a really simple classic from my aunt, sometimes called "Christmas pancake", "German pancake" or a crepe-like treat; I always make two at the least, just double the recipe, and organic everything, tastes better;
1/2 cup milk (sometimes use soymilk)
1/2 cup flour (various types but start with white)
Melt 1/2 cup butter in pan (orig. old country calls for 1 cup butter, but found it to be too much)
Pour in pan; big flat skillets are best; cover pan handles with aluminum foil to help protect
Bake at 425 for 15 minutes
Remove, sprinkle with lemon juice (alot :-), nutmeg (a little, strong spice for this), confectioner's sugar (alot :-)
Bake 10 minutes more
Serve as is or with side of warmed fruit spread, jam, jelly
Here's a recent recipe I stumbled upon at The Pioneer Women's website. It's fabulous! The addition of vanilla is genius.
PW’s Perfect Pancakes
3 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
3 tablespoons baking powder
2 tablespoons sugar
2 cups milk
2 large eggs
3 teaspoons vanilla
4 tablespoons butter
Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.
You will find that converting flour from cups to grams will depend greatly on the type of flour you're using. Generally speaking, all purpose flour will be about 185 grams per cup, bread flour about 120 grams per cup and cake flour about 135 grams per cup. Like everything else, it will depend on whose conversion method your working with and whether a cup weighs 99 grams or 185 grams depends on what you're working with. A cup of water does not weigh the same as a cup of flour.
You might want to try :
85 grams all purpose flour
42 grams whole wheat flour
12 grams granulated sugar
11 grams baking powder
5 grams salt
158 ml whole milk
15 ml melted butter
1 large egg
1 tsp water
1/2 tsp white wine (sweet white wine works best)
Separate egg yolk from white.
Mix together all dry ingredients
Combine milk and melted butter, then whisk in the milk.
Add wet ingredients to dry ingredients and whisk just until well combined (mixture will be slightly lumpy)
Beat the egg white until it holds soft peaks
Add the water and wine to the egg yolk and whip until thick and foamy
Fold the egg white and yolk into the prepared batter until evenly distributed
Ladle batter onto lightly oiled hot griddle
Watch for bubble to form on top and wait for the greater quantity of the bubbles to break and the edges of the pancake to begin to appear dry
Turn gently (don't life and drop) to finish other side.
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