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Pancake recipe

D

d3mac

Newbie
NOW THIS IS A CONSTRUCTIVE POST - BEST PANCAKES EVER!

Method


  • Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
  • Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
EDIT: pinch of salt, tablespoon of veg oit, 100g plain flour, 2 eggs, 300ml milk
as supermod says i was in a hurry!!!




 
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You haven't include a ingredients list in your hurry to create a constructive post so you could download a channel list for your blade.
 
Here ya go Wheelo,


Better-Than-The-Box Pancakes from America's Test Kitchen


America’s Test Kitchen is best known for their how-to bible, Cook’s Illustrated.

And now, as Kelsey informed earlier this evening, the food geniuses are bringing their meticulously tested recipes and reviews to radio on a broadcast that will run for 12 Sundays at 2 pm EST WGBH Boston (you can also listen to America’s Test Kitchen Radio online).
A lesser known, or at least less oft talked about, America’s Test Kitchen publication is Cook’s Country, a great mag with a focus on the best of American home cooking and the tag line Recipes That Work.
And When the cooks at America’s Test Kitchen use a tag line like that, I’m one to believe.
One of the first things that I tried from Cook’s Country was their Better-Than-The-Box-Pancakes. Because what’s a better measure of the best American home cooking than classic pancakes?!
As you’d expect from America’s Test Kitchen, these pancakes are totally delicious and remarkably fluffy.
The recipes calls for some harder-to-find ingredients, but the good news is that you can make a big batch of the pancake mix to store in your freezer.
Whenever you need a fix, use the mix and follow the instructions below to make the pancakes below.


Cook’s Country Better-Than-The-Box Pancake Mix
Makes about 6 cups of mix, enough for 3 batches of 8 pancakes
2 c all-purpose flour
2 c cake flour
1 c non-fat milk powder
3/4 c malted milk powder
1/3 c sugar
2 Tbsp baking powder
1 tsp baking soda
1 Tbsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, cut into 1/2″ pieces
1. Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Use immediately or freeze in airtight container for up to 2 months.


​
Cook’s Country Better-Than-The-Box Panckes
makes 8 pancakes
2 c Better-Than-The-Box Pancake mix
2 large eggs, lightly beaten
1/2 c buttermilk
oil for greasing pan or griddle
1. Whisk together pancake mix, eggs and buttermilk in large bowl until smooth. Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve.
​




From :


Better-Than-The-Box Pancakes from America's Test Kitchen | Babble
 
Your (US Citizens) pancakes are different than UK/ ireland pancakes, However, I do like your pancakes, and I may well try this one.

Yours are smaller, yet thicker, best served with Maple syrup, ours are about plate sized(28 CM Pan(are you finished with imperial yet?)) ;) and about half as thick, served with a sprinkling of sugar and a good dash of lemon juice.
 
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