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Professional chef Frank Proto shares his foolproof recipe for light, fluffy, and airy pancakes from scratch. This method ensures you'll never have flat, lifeless pancakes again, thanks to a few key techniques like not overmixing the batter and using plenty of butter for perfectly crispy edges.
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Whisk dry ingredients in one bowl and wet ingredients in another. → Gently fold the wet into the dry until just combined—do not overmix, lumps are good. → Scoop batter onto a hot, well-buttered griddle. → Cook until bubbles pop, then flip and cook until golden brown. → Serve in a stack with plenty of whipped salted butter and real maple syrup.
Whisk dry ingredients in one bowl and wet ingredients in another. → Gently fold the wet into the dry until just combined—do not overmix, lumps are good. → Scoop batter onto a hot, well-buttered griddle. → Cook until bubbles pop, then flip and cook until golden brown. → Serve in a stack with plenty of whipped salted butter and real maple syrup.
Professional chef Frank Proto shares his foolproof recipe for light, fluffy, and airy pancakes from scratch. This method ensures you'll never have flat, lifeless pancakes again, thanks to a few key techniques like not overmixing the batter and using plenty of butter for perfectly crispy edges.
In a large bowl, combine all the dry ingredients: all-purpose flour, sugar, salt, baking powder, and baking soda. Whisk them together thoroughly to ensure they are evenly distributed.
In a separate large measuring cup or another bowl, combine the wet ingredients: milk, vegetable oil, vanilla extract, and apple cider vinegar.
Crack the eggs into the wet ingredient mixture and whisk until well combined and the yolks are broken up.
Pour the entire wet mixture into the bowl with the dry ingredients.
Using a spatula, gently fold the ingredients together until just combined. Do not overmix; the batter should be lumpy. Stop mixing after about 20-25 strokes and set the batter aside.
The combination of milk and apple cider vinegar acts as a substitute for buttermilk, which helps activate the leavening agents and makes the pancakes tender.
An electric griddle is recommended for even heating and a large surface to cook multiple pancakes at once.
Using a generous amount of whipped salted butter is key. It helps create a crispy, delicious edge on the pancakes and the saltiness balances the sweet syrup.
Use real maple syrup for the best flavor experience, as it pairs perfectly with the salty butter and fluffy pancakes.
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