the best damn no-buttermilk-involved pancakes I've had this millennium.

[ctseawa]

I recently purchased the King Arthur Flour Baker's Companion cook book. This book is a hefty tome with 450+ recipes and lots of other cool stuff (for example, did you know that "gas mark 5" is 375 degrees F?).

I sat down to look through it for the first time this afternoon. I got as far as the first recipe, The Simple but Perfect Pancake. The name is right. At 2:30pm on Saturday afternoon I read the recipe. By 3:15 I had a batch made and was devouring them with the kind of gusto a starving man might apply to his first taste of Beef Wellington or a dieter might attack a Death By Chocolate cake.

In other words, it was beyond damn good. I suspect these will be a regular weekend breakfast item for me now.

The scary part is, this was just the first recipe. I know they won't all be this good (or this distracting) but still... oh dear. Do these make me look fat?

Comments

[japester.livejournal.com]

I made some pretty tasty pancakes yesterday, when I added too much milk to my scone recipe and went lo! pancakes! a splash more milk and I had nice tasty thick hot pancakes for breakfast.
hmmmm

[clocktor.livejournal.com]

I find that buttermilk pancakes tend to be rubbery. I can't get a light, fluffy pancake out of a buttermilk-using recipe if my life depends on it.

I make poffertjes ("fluffy dutch pancakes") all the time, though, and those bad boys are seriously good. Folded-in egg whites are the secret.

How is this recipe of yours made?

[ctseawa.livejournal.com]

No folding of egg whites here. It's simply put the eggs and milk and vanilla in a bowl and mix with a hand mixer until they're fluffy then do the quick mix of the flour+sugar+baking soda+salt dry stuff in and let it sit for 5-10 minutes (or overnight if you're patient).

[japester.livejournal.com]

yep! good simple mix, and because it's so simple it's nigh on impossible to make it go wrong.
I vary the consistency of the mix to vary the height of the pancake, and never ever use plain flour (without baking soda of course).
gotta have the fluffiness!

[ctseawa.livejournal.com]

This was with King Arthur's unbleached AP flour. Good stuff, it's the only flour I buy (well, aside from King Arthur bread flour ... :)

[clocktor.livejournal.com]

That's IT? That's crazy.

What's the difference between that recipe and, say, the Joy of Cooking recipe, which seems equally simple?