Nancy's Pancakes
Submitted by Pearl1
Nancy’s pancakes: a 6-ingredient stovetop pancake recipe that produces tender, fluffy stacks every time. Diner-style flapjacks for any breakfast.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minNancy’s pancakes are the perfect family-style stack for any morning. The list is short: flour, baking powder, egg, milk, water, and a tablespoon of canola oil. The technique is what matters: a gentle whisk, a few tolerated lumps, and a hot griddle that turns the bottoms dark gold and the centers light and fluffy.
The water-and-milk split is intentional. Half-strength dairy keeps the pancakes light and prevents them from baking up too dense or eggy.
Pro Tips
- Don’t overmix the batter. A few lumps are exactly right; smooth batter develops gluten and produces tough, chewy pancakes.
- Let the batter rest 5 minutes before pouring. The flour hydrates and the pancakes turn out tenderer.
- Cook on medium heat, not high. The outside scorches before the centers cook through if the griddle is too hot.
- Knock several holes in each pancake with the corner of a spatula partway through cooking. The trick releases steam and helps the centers cook through fully.
- Flip only once. Multiple flips deflate the rise and produce dense, gummy pancakes.
Variations
Ingredients
Directions
Whisk flour and baking powder.
Whisk egg, oil, milk and water together (seems to mix better if mix egg, oil and milk first, then add water).
Stirring liquid, slowly whisk in flour and baking powder mix. Don’t over whisk, as this’ll toughen the pancakes.
A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier.
Pour on a hot griddle. I use about 1½ spoonfuls of a large serving spoon and use the back of the spoon to spread out the mixture a bit so its not so thick that they don’t cook through.
Turn when bottom is turning dark.
Using the corner of the turner, knock several holes in the pancakes.
Done when bottom is turning dark. Only turn once.
Stack for a minute or two when done so the tops warm so butter will melt. Stack too long, and they’ll get soggy.
Serve warm with maple syrup, fresh berries or any fruits if you like.
Comments
