Simply Perfect Pancakes
http://www.kingarthurflour.com

I haven't tried these, but they got good reviews so I wanted to keep and share the recipe.


Malt, rather than sugar, is what sweetens most food-service (i.e., restaurant/hotel) pancake mixes. For that typical "diner" taste, try malt in your pancakes instead of sugar.

Our guarantee: These pancakes will go together easily, and make a tender, flavorful pancake.




Ingredients View by: Volume Weight
2 large eggs
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar OR 1/4 cup malted milk powder
2 large eggs
10 ounces milk
1 1/2 ounces melted butter or vegetable oil
6 1/2 ounces King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar OR 1/4 cup malted milk powder

Directions
1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

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. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°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.

5. Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

Recipe summary
Hands-on time:
10 mins.
Baking time:
20 mins.
Total time:
45 mins.
Yield:
2 dozen 3-inch pancakes


Tips from our bakers
To make waffles, substitute 2 tablespoons melted butter or vegetable oil for 2 tablespoons of the milk. Cook waffles as directed with your waffle iron. Hint - if you try to open the iron and it doesn't open easily, the waffle isn't done yet.

For a whole grain breakfast treat, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.

A grated apple mixed into the batter will keep the pancakes moist longer if you need to cook them ahead and bring them to the table all at once

For blueberry pancakes, sprinkle fresh or thawed frozen blueberries over the batter after you pour it on the griddle. Mixing frozen blueberries into the batter before scooping will turn it blue and streaky.

Nutrition Facts
Serving Size One pancake
Servings Per Batch 24
Amount Per Serving
Calories 50 Calories from Fat 20
Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 20mg
Sodium 130mg
Total Carbohydrate 7g
Dietary Fiber 0g
Sugars 2g
Protein 2g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.