How to Make the Easiest Pancakes Ever

a little confidential cooking test here I am a lazy cook, especially in the mornings, I don't dare

make

pancakes

, I prefer French toast, you dip it, flip it and eat it, but for

pancakes

you have to find a basic recipe. that's very tasty but also easy before the cup of coffee and we've had a lot of really demanding pancake recipes over the years whipping egg whites, they're delicious but I'm not going to get out a mixer before the coffee, oh yeah, so as you know, most saturdays I

make

pancakes with my daughter Marta, you n

ever

invite me, yes, because I haven't had coffee yet and you know, for years I use the same box mix that I like, it had few preservatives, but it was not so.

It tastes great, but it didn't matter, so this recipe took a long time to change

ever

ything, now we make this because it's incredibly easy and tastes so much better. I converted you from one box to zero and, hopefully, for me, French toast pancakes, right? I don't know, that's a bit of a hurdle, we'll try, we'll try, so we have two bowls, a dry bowl and a wet bowl, okay, okay, let's start with the dry bowl, here I have two cups of flour for this, I'm going to add three tablespoons of sugar and that's just all-purpose flour, flour, not a specialty flour, okay, so next we're going to add one of the yeasts, this is baking powder, we're going to add four teaspoons, that's quite a bit. a little bit, that's a lot, it's more than double what you find in other recipes, but we wanted very tall, fluffy pancakes and that's one of the ways to achieve that.

I'm going to add a teaspoon of salt at the end, but definitely not least, some baking soda. so now we have the baking powder leavening, this is half a teaspoon of baking soda it adds a little flavor which is very important for a pancake and it also helps with browning, just half a teaspoon is all you need now many times When I make this recipe in two batches and put one in a zip lock bag and then write the rest of the ingredients in it so next weekend it will be even easier to create your own minute box, exactly right with the wet ingredients , We have two. eggs to this we are going to add a quarter cup of vegetable oil.

I like to add this before adding the milk, which just helps break up the yolks without too much splattering. Now we're going to add some milk, this is one and the other. half a cup of milk so last but not least a little bit of vanilla, this is half a teaspoon of vanilla again, it's pretty crucial to making a good tasting pancake, now the really hard part we're going to put one in two, magnificent, unbent, unbeaten. The hardest part of this recipe is not to over beat because again we want tall pancakes and one thing we found is that when you make it too smooth you get a thinner batter and you want a thick batter and that seems like a mistake.

It does this especially before coffee, but this is actually good because the clumps make a thicker dough, of course you can make a thicker dough with less liquid, but that dries them out, so those flour clumps need to hydrate to Let them set and hydrate, but keep the batter nice and thick, which makes taller pancakes, and how long do we have to let it sit for 10 minutes. Ok, 10 minutes have passed, we coughed and we are ready to start cooking. Now I want to show you the texture of this. batter look how lumpy and thick it is, that's good because that means tall fluffy pancakes.

Okay, if you could put that in the sink for me please, I can do it right now, we're ready to start cooking and I'm going to use a griddle because it's perfect for pancakes, you can make six pancakes at once, you can use a nonstick skillet, but you'd have to do three at a time, yeah, well, we've got a bus full of truckers coming up. Expecting to be really hungry, they're hungry, so I'm going to pour half a teaspoon of vegetable oil all over this griddle and then I'm going to take a piece of paper towel and smooth it out so there's a nice even film of oil. all over the surface because you know sometimes pancakes get spots, that's because you have pools of oil, wherever there's a pool of oil, it stops the heat from transferring from the pan up and that's an interesting bright spot. , I know and I have this iron set. at 350 degrees, but we'll test it with a test pancake, so a spoonful of the batter right in the center of the griddle and we'll cook it for a minute to see how hot the griddle is.

One minute, let's take a look at our test pancake. It has a beautiful golden color. That's only been a minute. Large pancakes will take a little longer. Alright. I'm going to set this guy aside and now I'm going to make six pancakes. It is a spring-loaded portion scoop and makes it very easy to make pancakes of the same size. If you don't have it, just use a quarter cup measurement, just make sure to smooth it out to a nice four inch round. but that batter really is nice and thick, you can see because it doesn't spread too much, if it did you would end up with a crepe.

That's right, thick batters make tall pancakes. Now these will cook for about two or three minutes in this first one. side, then we'll flip them over and cook them for about a minute or two on the second side, usually by the time the last one comes down, we're pretty close to the first one being ready to flip, okay. It's been about two minutes on this first side, let's take a look, you can see it because they're a little bit set around the edge, oh, that's a nice color, that's what we're looking for, a nice golden brown, oh yeah, now the clue.

To flip you have to keep the spatula close to the griddle and then if it hits another pancake, don't worry, let it rest and then move it away, they look good now the second side doesn't take as long as the first, just one for two minutes of This side now in my house we eat them fresh off the griddle as soon as they reach the plate but if you want to have breakfast politely where everyone sits together the easy thing is to keep these pancakes warm in a 200 degree oven, put them on a rack and then everyone can eat together so they'll go in the hot oven and then I'll come back and cook the remaining pancakes sounds good so a proper breakfast where we eat.

At the same time, this recipe theoretically serves four to six people, so four pancakes for you. I'll give you a nice stack of three. What you call a short stack or a high stack is a short step. I have a surprise for Not only do I have syrup, some compound butter. Now this is kind of like a Saturday and Sunday breakfast, so the compound butter is just a soft stick of butter with some flavorings and here I have almonds and oranges and it's delicious on pancakes. You're going to have to trust me on this. I'm going to put some almond and orange butter.

You can find that recipe on our website at americastestkitchen.com. A little syrup. Beautiful, beautiful, mmm, okay, oh. I love the first bite right between the three pancakes, there's no better time than now, honey, okay, so tender, so fluffy, which is so amazing and fluffy. You're right, which is so surprising because you didn't beat the egg whites until they were fluffy and then I have to fold them clockwise and that little bit of butter in there is pretty good, it just adds a little bit of flavor with the maple syrup. and I must confess that I'm looking for a lump, you know, I'm still hoping that I'm going to bite into this pocket of dry flour, no, I'm considering changing my mind about pancakes, yes, just based on this, and there is a much better taste than any mix box that exists, none of those flavors, no preservatives, which I personally like, Julia, you and your Pancakes have rocked my world, I'm so glad to hear it, I mean, who knew that being a lazy cook can give its fruits?

Welcome to the pancake team, there you have it, if you want to be on the pancake team, you just have to beat the flour, sugar and yeast with the eggs and oil. milk and keep the batter lumpy, now let it sit while you have a cup or two of coffee, then cook the pancakes on a lightly oiled griddle until golden brown on both sides and serve with a little maple syrup or even a butter easy almonds and orange, from our test kitchen. to your kitchen the perfect pancakes you can eat anytime easy pancakes and they are even better with butter and syrup I mean I need a little more syrup let me connect you here oh thanks for watching America's Test Kitchen what do you think did it seem good?

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