I love pancakes. In fact, I adore pancakes. If it took no time to make them (and no calories), I would eat pancakes twice a week. Unfortunately work and children conspire to take up my pancake time, and I settle for lesser food in the mornings. (And I gladly make that choice, but I think it is ok to occasionally lament the good things we give up for better things).
This is another food that I would make ok at home but head to a restaurant for better on the weekends. I even went through a phase when we used a powdered mix to save time and effort. I learned that some things are worth the effort, or left alone until the time can be set aside to do them right. Save yourselves from box mixes and instant foods!
So one day I finally had sufficiently bad pancakes to push me the the Internet in pursuit of the perfect recipe. And there are a lot of them; some good, some terrible. I tried twelve different pancake recipes, all claiming to be the best. And some were really good. We finally found one that headed toward great, but not quite there. We tweaked, and we adjusted. We tested and we adapted. What we ended up with was different than all the others, with a little borrowed from a lot of different ideals.
We call them the World’s Best Pancakes. It is a little bit hyperbole, but not much. I think you’ll like what we came up with.
We are at 4200 ft altitude. You may need slightly less flour, and maybe a pinch less baking soda if you are at sea level. Please post a comment on any success or failure at different elevations.
Also, this makes a LOT of pancakes. Most people have extras at the end. They freeze well and heat up nicely in a toaster or oven, or you can half or third the recipe.
One other thing, the syrup makes a big difference. Either use a high end syrup, or at least get one made from sugar (like Log Cabin) and not made from corn syrup. Or try these with strawberries and caramel sauce.
- 3¾ cups all purpose flour
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 3½ cups milk
- 2 tablespoons lemon juice
- 1 ½ tablespoon vinegar
- 3 eggs
- ⅓ cup butter, melted
- In a medium glass bowl (4 cups or larger) make the sour milk, starting with the lemon juice and vinegar, and adding the milk until a you have a total of 3½ cups. Let sit at least five minutes while you mix the dry ingredients.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In the glass bowl with the sour milk, and the eggs and beat or whisk together. Once combined, slowly beat in melted butter. Keep the wet and dry mixtures separate until just before cooking.
- Heat your electric griddle to between 325 and 350. You know it's ready when you can flick water drops onto the surface and they bead up, sizzle, and dance for a moment before evaporating.
- Pour wet mixture into dry mixture, and whisk together. Do not over stir; mix just enough to bring together, a few small lumps are ok.
- Pour in ⅓ to ½ cup per pancake and brown on both sides, as if you are cooking pancakes. Which you are.
- Serve hot.