Tuesday, September 13, 2011

Perfect Malted Pancakes

Put the following in a mixing bowl:
  • 2 large eggs
  • 1 1/4 cups milk  (or buttermilk) *see note
Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer.

Whisk together the following:
Stir into the milk/egg. Don’t beat; some lumps are OK.
  • Add 3 tablespoons melted butter or vegetable oil. Stir it in.
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease the frying pan or griddle. The pan or griddle is ready if a drop of water skitters across the surface, evaporating immediately.

Drop 1/4 cupfuls of batter onto the lightly greased griddle. Cook on one side until bubbles begin to form and break, about 2 minutes.

Then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes.
Turn over only once; lots of flipping will yield tough pancakes.

*Start with just 1 cup milk if you’re baking under hot, humid conditions, or if you’re going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.What’s the difference? Depending on the amount of milk used the pancake batter will be thicker/thinner, and thus the cakes will be thicker/thinner. 

In summer, or when it’s stored in hot, humid conditions, flour acts like a sponge, soaking up moisture from the atmosphere. Thus you’ll usually use less liquid in your recipes in summer, more in winter.
And how about resting the batter? The longer it rests, the more it thickens, as the flour gradually absorbs the liquid.

Bottom line: If you prefer thicker pancakes, go easy with the milk. You can always thin the batter with more milk – but it’s hard to use less milk once you’ve already added it!

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