This recipe is courtesy of America's Test Kitchen from Cook's Illustrated.
Makes Sixteen 4-inch Pancakes; Serves 4 to 6
The pancakes can be cooked on an electric griddle set to 350 degrees. They can be held in a preheated 200-degree oven on a wire rack set in a rimmed baking sheet. Serve with salted butter and maple syrup or with one of our flavored butters: Ginger-Molasses Butter, Orange-Almond Butter, or Pumpkin Spice Butter.
- 2 cups (10 ounces) all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- ¼ cup plus 1 teaspoon vegetable oil
- 1½ cups milk
Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk eggs and ¼ cup oil in second medium bowl until well combined. Whisk milk and vanilla into egg mixture. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour). Let batter sit for 10 minutes before cooking.
Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.
Using ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch round. Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer. Serve. Repeat with remaining batter, using remaining ½ teaspoon oil as necessary.
Makes 1/2 cup
Do not use buckwheat honey as its intense flavor will overwhelm the other flavors.
- 8 tablespoons unsalted butter, cut into ¼-inch pieces
- 2 teaspoons grated orange zest
- 2 teaspoons honey
- ¼ teaspoon almond extract
- ⅛ teaspoon salt
Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute. Stir in orange zest, honey, almond extract, salt, and remaining 6 tablespoons butter. Let mixture stand for 2 minutes. Whisk until smooth. (Butter can be refrigerated for up to 3 days.)