Storm the Cassoulet

Best Breakfast Pancakes

on October 7, 2013


Adapted from The New York Times Cookbook
Makes 6 -8 large pancakes


1 cup all purpose flour*
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
1 large egg
¾ cup plus 2 tablespoons milk
2 tablespoons unsalted butter, melted and slightly cooled
Vegetable oil for cooking


Combine the flour, baking powder, sugar and salt in a bowl and mix well.

Beat the egg and milk together in a bowl. In a different bowl, add milk mixture to melted butter, stirring constantly with a whisk to blend.

Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.

Heat a griddle or nonstick pan over medium-low heat** and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until first side is golden brown, or until top surface bubbles and is dotted with holes. Flip and cook until other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.

*Be sure to measure flour properly: Spoon flour into dry measuring cup, then level off with back edge of a knife.

**You may have to play with the heat setting as you cook. If it seems like pancakes aren’t browning, simply turn the heat up a bit.




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