For some time I have been obsessed with making Perfect Pancakes at home. Fluffy and light but crispy and buttery, I knew what I wanted. I tried and tweaked about eight recipes and here is the result: I am proclaiming them Perfect! The method is a little involved (the blender is the secret) but it is well worth it, believe me. ; )
Perfect Pancake Recipe
1-1/2 cups all-purpose Flour
3 Tablespoons melted Butter
9 ounces Whole Milk
1/4 cup Sugar
1 teaspoon Vanilla extract
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
Combine all dry ingredients except sugar in a blender and process on grind (medium) setting until flour is light, about 1 minute. Sift and set aside.
Put the eggs and sugar in the blender on mix (low) setting for a minute or until eggs are light yellow in color. Add the melted butter, vanilla extract and milk, blend for another minute. Pour into a mixing bowl.
Pour the dry ingredients into to the wet ingredients and using a rubber spatula fold/mix gently until combined, the batter will still have some little flour bits.
Heat a skillet or griddle on medium, add just enough vegetable oil to coat the pan. Scoop 1/3 or 1/2 cup measures of the batter into the pan, flip when the surface is bubbly and edges are golden.
Serve immediately or keep in a warm oven. Top with butter pats and drizzle with syrup, honey or a dollop of jam.
*The batter will still be good the next day and give a good result but don’t hold it in the fridge any longer than that.