The Best Fluffy Pancakes (2 Ways)
Recipe Information
American Pancakes
Cultural Context
American pancakes are a popular breakfast dish in the United States, often enjoyed on weekends or special occasions. They are known for their fluffy texture and are typically served with syrup, butter, or fruit. The dish has roots in early American cooking, influenced by European pancake traditions, and has evolved into a staple of American cuisine.
all-purpose flour
🥗Healthier: whole wheat flour
Whole wheat flour offers more fiber and nutrients.
milk
🥗Healthier: almond milk
💰Cheaper: soy milk
Almond milk is lower in calories, while soy milk is often more affordable.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is a healthier fat option, while margarine can be more budget-friendly.
Start with the dry ingredients: measure 1 and 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, 2 tablespoons of sugar, and 2 teaspoons of kosher salt into a bowl.
Add the zest of one lemon to the dry mix (optional). Whisk together until thoroughly combined.
In a separate bowl, whisk 2 whole eggs, then add 1 cup of whole milk and 1 tablespoon of neutral oil. Whisk until combined.
Add 1 cup of whole milk ricotta to the wet mixture and whisk until completely smooth.
Combine the wet mixture with the dry ingredients, gently whisking until just combined. It's okay to have lumps; do not overmix.
Heat a cast iron griddle over medium heat and pour 1/4 cup mounds of batter onto the griddle. Round them out a little.
Cook for about 2 to 3 minutes, checking the underside for browning. Flip the pancakes when they are 75% cooked and cook the other side for 30 to 45 seconds.
Repeat with the remaining batter.
For the Golden Diner style pancakes, prepare the pre-ferment by mixing 2 cups of water, 1 and 3/4 cups of buttermilk, and 6 grams of instant yeast. Whisk until the yeast is dissolved and ensure the mixture is lukewarm (not over 95°F).
Add 1 and 1/2 cups of all-purpose flour to the pre-ferment and whisk until combined, leaving some lumps. Let it sit at room temperature for 1 hour.
After 1 hour, prepare the dry mix by whisking together 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of kosher salt, and 1 teaspoon of baking soda in a small bowl.
In a separate bowl, mix 2 whole eggs, 3 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract.
Add the liquid mixture to the pre-ferment and gently whisk to minimize gluten development.
Fold in the dry mixture carefully, avoiding overmixing. Let the batter sit for about 10 minutes.
Heat a non-stick pan over medium heat. Use an 8 oz ladle to pour batter into the pan, cooking one large pancake per pan.
Cook for about 3 minutes, then check for browning underneath. If it's not browned enough, turn off the heat and place the pan under a broiler for 2 to 3 minutes to cook the top without browning.
To make whipped brown butter, melt 2 sticks (1 cup) of salted butter in a medium-sized sauce pot over medium heat, stirring often until the milk solids brown (about 3 to 4 minutes).
Set up an ice bath and pour the browned butter into a bowl over the ice bath. Whisk vigorously to incorporate the edges until it turns creamy.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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