How to Make Perfect Pancakes

How to make perfect pancakes impress your brunch guests or just treat yourself to light fluffy delicious pancakes .

You will need three large bowls , a whisk , 1.5 cups of unbleached , all purpose flour , three quarters of a teaspoon of salt .

Two teaspoons of baking powder , two tablespoons of sugar , two large eggs , a hand mixer , one and a quarter cups of milk .

Three tablespoons of melted butter or vegetable oil , additional vegetable oil or cooking spray , a spatula , a greased one third cup , measure a cookie sheet and a griddle or a heavy nonstick pan .

Optional malted milk powder .

Frozen blueberries , more butter , maple syrup and various toppings .

Step one in one bowl , mix the dry ingredients thoroughly together with a whisk .

So they're fully incorporated into each other .

Break up any lumps .

Diner .

Pancakes are often made with malted milk powder instead of sugar using malt in your recipe will impart that pancake house flavor .

Step two , separate the eggs into the other two bowls , whip the whites with a hand mixer until they form stiff peaks and set aside .

Step three , 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 four , 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 editions and let the batter rest for 15 to 20 minutes .

Step five , 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 .

Don't use butter to grease your pan unless it's clarified butter .

Regular butter will burn step six .

Test your temperature by making a trial pan cake .

Use your one third cup measure to gather a scoop of batter and pour it onto your pan or griddle .

When the edges of brown and bubbles appear on the top , flip the pancake and cook the other side until it's golden brown .

Resist the urge to press down on the pancake .

It won't help it cook any faster and it'll crush the light texture to make blueberry pancakes scatter a handful of frozen blueberries into the batter as soon as you pour it onto the griddle .

Step seven , when your status find that you've got the right temperature , use your one third cup 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 eight , pancakes should be served as soon as they're cooked through .

If you're whipping up a big batch , don't let your cooked cakes get cold while the new ones are just hitting the griddle .

Instead lay the pancakes on a cookie sheet .

Make sure not to overlap or stack them and place them in a just warm oven until you're ready to serve .

Step Nine , 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 .

Did you know the origins of the pancake date back to the prehistoric times when early cultures cooked their grain and water mixtures on hot rocks to make flat breads .