![]() ![]() (You might need to add more butter or coconut oil between batches too.) You'll know the pan is hot enough when you sprinkle a few drops of water on the skillet and they sputter and dance. Warm up the skillet and grease it lightly with butter or coconut oil. You can't pour this pancake batter onto the skillet, you'll have to spoon it out of the bowl. If you let yours set for a bit, you'll see what I mean. It's hard to describe what happens to the batter during this time: it becomes sort of dry but fluffy, almost like "marshmallow fluff" but not sticky. Stir just long enough to combine the ingredients.Īt this point I let the batter rest for about five minutes while the skillet is warming up. Add the combined sour milk, egg and butter to the dry ingredients next. The secret to making light and fluffy pancakes is to add the wet ingredients to the dry ingredients, not the other way around. (If you don't have a whisk, use a fork and stir vigorously while slowly adding the butter.) I'm always worried that I'll cook the egg if I add really hot ingredients all at once. I whisk the egg into the milk and vinegar first, then slowly pour the hot, melted butter into the bowl while I'm whisking. Ingredients for Light and Fluffy Pancakesġ/2 tsp baking soda - I use aluminum-free baking powder (affiliate link)ġ/2 tsp salt - I use Himalayan Pink Salt (affiliate link)Īfter five minutes has passed, add the egg and melted butter to the milk. How to make light and fluffy pancakes from scratch (Plus you probably enjoyed my story about the macaroni and cheese, right?) If you are already an accomplished from-scratch cook, you might enjoy a new pancake recipe anyway. If you are just beginning the journey to scratch cooking, being self-sufficient and more frugal, this post might just strike a chord with you. This perfect vintage recipe makes approximately 8-10 pancakes. I halved the recipe, since there are just two of us at home now. I tried several pancake recipes, finally finding a gem in one of my mother's old cookbooks. When I decided we were going to eat a healthier diet and that I'd cook more things from scratch, I gave up buying that yellow box. I could add milk and an egg to biscuit mix and make better pancakes, and it really wasn't any more difficult or time-consuming than adding water to a pancake mix.īut I had no idea that it was so easy to make delicious homemade pancakes from scratch, light and fluffy pancakes topped with real butter and maple syrup, cooked to crispy-edged perfection. Read my full disclosure here.Īt least I didn't use the "just add water" pancake mixes. The final step is folding or stirring the egg whites into the batter.This post contains affiliate links. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4. ![]() Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Whisk from the center, slowly incorporating the flour. Add in the flour, and beat until the batter is smooth and lump free. Add in the egg, milk, and 2 tablespoons of the butter. Add in the yolks with the wet ingredients and mix until blended. Whisk the eggs and milk together to combine. FOR AN EXTRA BOOST OF FLUFFINESS: Separate the eggs.Cream cheese frosting plus chocolate chips. ![]()
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