Perfect Pancakes Recipe
Instructions:1. Whisk flour and baking powder (I sift 'em together, but if you don't have a sifter, no problem).
2. Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water).
3. Stirring liquid, slowly whisk in flour and baking powder mix.
4. Don't over whisk, as this'll toughen the pancakes.
5. A few lumps are okay.
6. Slowing adding flour and baking power mix makes this step a bit easier.
7. Warm griddle until (water should sizzle on it and small drops evaporate in just a few seconds).
8. Pour batter on griddle in 1.5 spoonfuls of a large serving spoon. Use the back of the spoon to spread out the mixture a bit so its not so thick that they don't cook through.
9. Turn when bottom is turning dark (too bad they don't make clear pancake griddles). To check, using the corner of the turner, knock several holes in the pancakes.
10. Done when bottom is turning dark. Only turn once. The pancakes should get quite brown (actually close to black) when on the griddle for just a few minutes (2 or 3) and the edges on the top should thicken.<
11. Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they'll get soggy.
12. Determining correct griddle temperature: On my stove, medium high does fine. A few bubbles should form on the middle of the top.
13. Makes 8 4" pancakes.
Hints for lighter, fluffier pancakes:
1. Before mixing liquid and powder mixture, heat the liquid to room temperature (microwaves are great for this; hot water with cold milk and egg might work too).
2. After mixing liquid and powder, let sit for 5 or 10 minutes and mix no more you'll see it rise a bit and bubbles form).
3. The water/milk as opposed to all milk ingredients helps here too.
Note on batter thickness:
1. The batter should, well, be not too thick or thin.
2. I judge this by how it pours on the griddle; I find I need to spread the batter around a bit with the back of a spoon. If too thin, next time add a tablespoon or two of flour.
3. Note that I call for somewhat packed flour above as this seems to give me the correct amount of flour for proper consistency (flour can be compacted to some degree).