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  • How to Make Perfect Pancakes. Impress your brunch guestsor just treat yourselfto

  • light, fluffy, delicious pancakes. You will need 3 large bowls A whisk 1.5 c unbleached

  • all-purpose flour 0.75 tsp salt 2.0 tsp baking powder 2.0 tbsp sugar 2.0 large eggs A hand

  • mixer 1.25 c milk 3.0 tbsp melted butter or vegetable oil Additional vegetable oil or

  • cooking spray A spatula A greased 1/3-cup measure A cookie sheet A griddle or a heavy

  • nonstick pan Malted milk powder Frozen blueberries More butter Maple syrup and various toppings.

  • Step 1. 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 2. 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. 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 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 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 6. Test your temperature by making a trial pancake. Use your 1/3-cup 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.

  • To make blueberry pancakes, scatter a handful of frozen blueberries into the batter as soon

  • as you pour it onto the griddle. Step 7. When you're satisfied that you've got the right

  • temperature, use your 1/3-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 8. 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 9. 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 prehistoric times, when early cultures cooked their grain-and-water mixtures

  • on hot rocks to make flatbreads.

How to Make Perfect Pancakes. Impress your brunch guestsor just treat yourselfto

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