Pancakes

Notes

• Do not mix blueberries into batter before scooping – this will turn the batter blue and streaky.

Yield

About ten large (~4”) pancakes.

Ingredients

• 2 large eggs
• 1 1/4 cups (280 mL) milk
• 3 tbsp (45 g) melted butter or vegetable oil
• 1 1/2 cups (180 g) all-purpose Flour
• 3/4 tsp table salt
• 2 tsp baking powder
• 2 tbsp (25 g) granulated sugar
• Blueberries, fresh or frozen; or chocolate chips (optional)

Steps

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer, or 30 seconds with an immersion blender. Stir in the butter or vegetable oil.
2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sugar.
3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it’ll thicken slightly.
4. Warm oven to 250 ºF. This will be used to keep pancakes warm once off the stove.
5. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
6. Drop 1/4 cupfuls of batter onto the lightly greased griddle. If desired, sprinkle blueberries or chocolate chips over the batter.
7. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Source

https://www.kingarthurbaking.com/recipes/simply-perfect-pancakes-recipe