The Easiest, Fluffiest Pancake

재료

2 cups all-purpose flour (9 ounces; 255 g)

1/4 cup sugar (1.75 ounces; 50 g)

3 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

2 large eggs, room temperature

1/4 cup (60 ml) neutral oil such as vegetable or canola oil, or melted butter, plus extra for greasing the skillet

1 1/3 cups (315 ml) whole milk, room temperature

1/4 teaspoon vanilla extract, optional

Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

방향

In a large bowl, whisk flour, sugar, baking powder, and salt together until combined. In a medium bowl, whisk eggs, oil, milk and vanilla (if using) until well combined. Pour egg mixture into flour mixture and with a whisk, stir gently until just combined (batter should remain lumpy with a few streaks of flour). Let batter sit for 10 to 15 minutes before cooking.

In a 12-inch nonstick skillet, heat 1 teaspoon oil over medium-low heat until shimmering, 5 minutes. Using paper towels, carefully wipe out excess oil, leaving thin film on bottom and sides of skillet.

To Test Temperature of Skillet: Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.

Using 1/4-cup dry measuring cup or ice cream scoop, portion batter into skillet in 3 places, leaving even spacing between portions. Use the back of a measuring cup or a spoon to gently spread batter into a 4-inch round. Cook until bubbles on surface are just beginning to break, edges are set, and bottom sides are golden brown, 2 to 4 minutes.

Using a thin, wide spatula, flip pancakes and continue to cook until the second sides are golden brown, 1 to 3 minutes longer. Transfer to a plate and serve. (Alternatively transfer cooked pancakes to a wire rack set in a rimmed baking sheet, and hold warm in a 200℉; 93℃ oven until ready to serve.) Repeat with remaining batter, using additional oil as needed.

노트

WHY IT WORKS

Extensive testing led to a foolproof formula for tall, fluffy pancakes using only everyday pantry staples.

Resting the batter briefly before cooking ensures thick fluffy pancakes with no dry flour pockets.

영양 정보

• 칼로리: 1969 kcal
• 지방 전체: 79 g
• 포화 지방: 13 g
• 불포화 지방: 0 g
• 콜레스테롤: 404 mg
• 나트륨: 2937 mg
• 탄수화물 전체: 265 g
• 식이섬유: 7 g
• 총 당류: 67 g
• 단백질: 49 g