Recipe for Hotcake's A.k.a.: Flapjack,
Griddlecake, Battercake, Flannel Cake,
Pan Cake, Scotch pancake, Drop-scone, Pikelets,
Cannelloni and Katif.
This is the Standard Homemade Pancakes
Recipe found on most website and in cookbooks.
Sift or mix well
2 cup all purpose flour
1 and ½ teaspoon baking powder
2 teaspoon sugar
Beat
Two egg with 2 cup regular milk or buttermilk and the sugar.
After mixing the flour with the baking powder THEN pour the egg and milk mixture into it, mix ONLY until small clumps of flour are still present.
Tips and Results
For best results use a Teflon fry-pan keeping the heat just below medium. Preheat pan with one teaspoon of cooking oil or a little butter for each cake. Spoon some mixture into pan after the oil is heated, flip pancake once when you see air bubble pocket holes.
Makes ten (10) to twelve (12) thick 6 inch diameter cakes.
These are the traditional homemade pancakes consumed by many families but they are always heavy (filling) and rubbery.
What is the modern secret to light fluffy pancakes. How do restaurants make them so good?
They use a Pancake and Waffle mix that all you do is ADD WATER and lightly mix.
The next time you visit Wal-Mart pick up a 2 lb. box of their “Great Value Complete Pancake & Waffle Mix” (cost is well under $2.00 a box) and pick up a bottle of EXTRA VIRGIN olive oil.
Fry in a (Un-Scratched ) non-stick Teflon fry pan using one tablespoon “Extra Virgin Olive Oil” per cake. Never use a heat higher then medium. Flip cake only once when you see air pockets form (like the moon craters) Fry in batches keeping them warm in a 180 degree oven.
Talk about good tasting, crispy on the outside and fluffy on the inside pancakes. Yeah!
MainRecipe.com How to make light and fluffy pancakes |
