Ainesten määrät ovat alunperin olleet amerikkalaismittojen mukaisia, mutta olen muokannut ne suomalaisiksi. Täysin testattua ja herkullista. Reseptissä puhutaan 0,8 desin kupista, mutta käytännössä se tarkoittaa vain että ottaa vajaan desin taikinaa joka pannukakkua varten. Tai sitten ihan silmämitalla voi mennä. Maistuu hyvältä hillon ja kermavaahdon kanssa, jotkut pitävät myös vaahterasiirapista.
3,5
dl unbleached all-purpose flour
3/4 tsp (teelusikall.) salt
2 tsp (teelusikall.) baking
powder
2 rkl (ruokalusikall.) sugar
2 large eggs
3 dl milk (vesi käy ihan yhtä hyvin)
3 rkl (ruokalusikall.) melted
butter or vegetable oil
Additional vegetable oil or cooking
spray
More butter
Maple syrup
Various toppings
Step
1: Whisk the dry ingredients
In one bowl, mix the dry ingredients
thoroughly together with a whisk so they're fully incorporated into
each other. Break up any lumps.
Tip: Diner pancakes are often
made with malted milk powder instead of sugar. Using malt in your
recipe will impart that pancake-house flavor.
Step 2: Separate
the eggs
Separate the eggs into the other two bowls. Whip the
whites with a hand mixer until they form stiff peaks and set
aside.
Step 3: Mix the wet ingredients
Add the milk to the
egg yolks and beat them together with the mixer until they're bubbly.
Then, mix in the oil or butter.
Step 4: Add dry to wet
Add
the dry ingredients to the egg yolk mixture, and whisk them together
very gently until they're just incorporated. Don't mix too much;
overworked batter results in tough, dense pancakes. Fold in the egg
whites in two additions, and let the batter rest for 15 to 20
minutes.
Step 5: Heat your pan
Heat your pan or griddle
to about 350 degrees, and lightly coat the surface with cooking spray
or vegetable oil. Test the temperature by sprinkling a droplet of
water onto the surface; if it's hot enough, the water will skitter
and evaporate.
Tip: Don't use butter to grease your pan,
unless it's clarified butter. Regular butter will burn.
Step
6: Make a trial pancake
Test your temperature by making a trial
pancake. Use your 0.8 dl measure to gather a scoop of batter &
pour it onto your pan or griddle. When the edges have browned &
bubbles appear, flip the pancake, & cook the other side until
it's golden brown. Don't press down on the pancake; it won't help it
cook faster, and it'll crush the light texture.
Tip: To make
blueberry pancakes, scatter a handful of frozen blueberries into the
batter as soon as you pour it onto the griddle.
Step 7: Cook
your pancakes
When you're satisfied that you've got the right
temperature, use your 0.8 dl measure to pour on as many helpings of
batter as you can comfortably fit on the griddle. There should be a
bit of space between them, so that they don't overlap or touch when
you flip them.
Step 8: Serve and enjoy
Serve your pancakes
with traditional sides like butter and maple syrup, but don't be
afraid to experiment! Give whipped cream, jams or jellies, peanut
butter, sliced fruit, and even melted chocolate a try!
Resepti Howcastin videosta YouTubesta.
