Saturday Pancakes

Pancakes3Saturday after a week of unpacking and resettling seemed like a good time to celebrate with a hearty breakfast. While Joe lined a baking sheet with foil and a rack to bake a pound of peppered bacon,  I pulled out ingredients for pancakes.  I enjoy Ree Drummond’s Pioneer Woman blog and television series so I try her recipes often and thought I would try her recipe for Perfect Pancakes!

Now that there are 5 of us regularly around the table again (and soon to be 6!), it is necessary to cook quite a stack of pancakes, so Pioneer Woman’s method fit the bill. I did not vary from her offering except for using regular unbleached all-purpose flour instead of cake flour. I could have made a substitute cake flour by substituting part of the flour I used with corn starch, but silly me, I did not look that up until after we had eaten the pancakes and declared them delicious!  I thought they were a tad dense, so I checked and sure enough, that was the reason.  The main difference in the 2 flours is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of flour is about 10-11%.   Next time I will either have cake flour on hand or try this simple substitution:  For each cup of all-purpose flour, remove 2 Tablespoons and add back in 2 Tablespoons of corn starch!

When we were clearing the table, my son declared these pancakes the best he had ever eaten!  Thank you, Ree Drummond! And next time I will do it right!

Perfect Pancakes

  • 3 cups Plus 2 Tablespoons Cake Flour
  • 3 Tablespoons Baking Powder
  • 2 Tablespoons Sugar
  • 1/2 teaspoon Salt
  • 2 cups Milk
  • 2 whole Large Eggs
  • 3 teaspoons Vanilla
  • 4 Tablespoons Butter, Melted
  • Butter for the table
  • Maple  Syrup

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. Stir in more milk if needed for thinning. Batter will not be smooth. Do not overmix.

Pancakes1
Ladle about 1/4 cup for each pancake onto a greased or sprayed griddle over medium-low  to low heat until golden brown. The pancakes will brown too quickly if the heat is too high. When they dry slightly around the edges and begin to bubble, turn and cook a few seconds more on the other side.  Serve with a pat of butter and maple syrup.
Pancakes2
My parents owned a small cafe when I was growing up and Daddy made the best pancakes. I think he would have liked these.

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