Sunday, March 4, 2012

How to make Fluffy Pancakes

Posted by Melissa Baumgart
Perhaps a little off topic for water aerobics, but given that you'll be burning more calories this month, why not enjoy some carb-loading pancakes on a Sunday morning?  I have been laming these for my kids every weekend for quite a while now.  I found tis recipe online months ago, and ever since I got my new Kitchen-Aid mixer, it is a match made in heaven.  The pancakes are so fluffy and delicious, you really must give them a try.  And then go work out in the water and burn 'em off.  After you wait a good half hour of course, you know, so as not to get a cramp in the water.

Fluffy Pancakes
The ingredients
(recipe adapted from a Tastespotting find)
3 cups flour
6 teaspoons baking powder
1 teaspoon salt
3 cup milk (any milk will do, buttermilk is super yummy)
2 Tablespoons superfine sugar
6 Tablespoons melted butter
3 large eggs
Some oil or butter for cooking
Pure maple syrup

In your stand mixer, whisk together milk and sugar until foamy.  Meanwhile, as that is mixing, melt your butter.  Add the eggs to the mixer and keep mixing on medium speed.  Next, add in the melted butter, slowly.
The milk and sugar, looking foamy.

While the batter is mixing, start warming your pans.  I use two cast iron skillets, since I make huge pancakes, I need more space.  Warm them up on medium heat. 

Next, add in the flour one cup at a time and the baking powder one teaspoon at a time.  Continue mixing on medium until everything is thoroughly mixed and you see air bubbles forming.  Let the mix stand while you are checking if the pans are hot enough.  To check if your pans are hot enough, you can sprinkle a tiny bit of water and see if it jumps and spatters.  And makes sure it isn't smoking, then it is too hot.

Air bubbles starting to form.
Now you are ready too cook your pancakes.  Get some oil in your pans and spread it around.  Using a one cup measuring cup, fill it up with batter and pour one cup directly into the middle of each pan.  When you see air bubbles starting to pop in the batter, it is time to flip your pancake.  After flipping, cook for an other minute or two  on the other side, or until it is golden brown.
Fluffy and golden brown.

Serve with pure maple syrup and butter.


alyke said...

melissa, this pancake recipe just looks great!! cannot wait to try them!

Melissa Baumgart said...

Thanks Alyke!
It is so nice to hear from you on here! I hope you enjoy them. Take care,