Perfect Pancakes
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One of the things I’ve always struggled with is making good pancakes from scratch. They were always dark, bubbly, thin, rubbery, or just about anything else you can think of that a pancake shouldn’t be. For that reason, I always resorted to a mix. It’s about the only thing (other than cakes) I’ll make from a mix- if that tells you how bad they really were.
I’ve been on a quest to develop the perfect pancake recipe, and I’ve finally done it! I’ve made these every day this weekend, on both the stove top and the griddle. I’ve not had a bad one yet! They are that evenly golden on both sides.
These can also be made ahead and frozen. You can also turn this into your own mix (instructions below the recipe).
Perfect Pancakes:
Makes 8 6-inch pancakes or 24 4-inch pancakes. Recipe can be easily halved for a smaller batch.
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups milk
- 1/4 cup white vinegar
- 2 eggs
- 1/2 stick butter or margarine, melted
Stir together milk and vinegar- set aside. Stir together dry ingredients. Mix in milk and vinegar mixture, eggs, and melted butter.
To freeze: Flash freeze on cookie sheet between layers of waxed paper. Once frozen, store in gallon freezer bags.
To make mix ahead, mix together:
- 8 cups flour
- 8 tsp baking powder
- 4 tsp baking soda
- 4 tsp salt
Store in airtight container.
To use (4 large pancake batch), mix together 3/4 cup milk, 2 tbs white vinegar, 2tbs melted butter, and 1 egg.
