The Best Pancakes... seriously - The Baker and The Chef
 
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PANCAKES
yields approximately 9 - 5" pancakes
  • 1 C AP Flour
  • 1/4 C Sugar, granulated
  • 1 t Baking Powder
  • 1 t Baking Soda
  • 1/4 t Salt
  • 1 C Whole Milk
  • 1/4 C Vegetable Oil
  • 1 Egg
  1. In a bowl whisk together all dry ingredients
  2. In a glass measuring cup whisk together all liquid ingredients
  3. Combine the dry and liquid; let stand for a few minutes; pre-heat pan over a medium flame while batter rests
  4. Oil pan and ladle batter in; leave the pancake alone until the surface is covered in small bubbles; then gently flip
  5. Add fruit or jellies when the first side is almost cooked, just before flipping

Notes:
You can use skim, 2% or whole milk.  The higher the fat content of the milk the richer the pancakes will be.  I’ve even used reconstituted powdered milk when I ran out of fresh milk.  If you don’t like the idea of using oil you can use butter, but for best results it should be clarified butter.

-The Baker
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