For the love of pancakes, it's just arrived. You won't need willpower here. Pancakes are an outstanding comfort food that will make you swoon. They make breakfast exciting. And, weekends easily, a little more special. They are simple, but the truth about it, one wonderful bite immediately reminds us we can have heaven on earth.
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- Servings: 1 Pancake
- Yield: 12 servings
- Large cast-iron pan preheated
- Olive oil as needed for cooking
- 1 cup Gold Medal flour
- ¼ cup sugar
- 1 teaspoon kosher salt
- 2 cups whole sour cream, room temperature
- 1 teaspoon no-sodium seltzer water
- 1 Tablespoon pure vanilla extract
- ½ teaspoon butter extract
- 4 beaten egg yolks, room temperature
- 4 beaten egg whites, room temperature
- Preheat a large cast-iron pan on medium to about 325 F for 15 minutes
- In a large bowl, fold in flour, sugar and salt, until incorporated.
- In a separate bowl, fold in sour cream - seltzer water - vanilla extract - butter extract and beaten egg yolks.
- Beat egg whites at low speed for 2 to 3 minutes. Move to medium-high until you see the peaks. It doesn't need to be perfect for this dish.
- Next step: Fold sour cream mixture into the flour mixture,
- Fold egg whites into the batter. Don't over mix.
- Place 2 Tablespoons of olive oil or more if needed, into preheated pan. Using an ice cream scoop, pour 2 scoops of pancake batter into pan.
- Cook pancakes until golden brown. Cook for 2 to 3 minutes on each side. Look for bubbles on top. Please see tip #1. Temperature equals successful pancakes.
- Dust pancakes immediately with powdered sugar, and serve warm.
How-To Make The Best Pancakes:
1. A water test will check pan temperature. Sprinkle drops of water in pan. If drops bounce back up, the pan is hot. If drops jump out of the pan, it is too hot and pancakes will burn. Oil can catch fire. For the love of food stay safe.
2. Separating egg yolks from egg whites makes pancakes tender.
3. Eggs are over-beaten if there is liquid weeping.
4. Over-mixing the batter will make the pancakes tough.
5. Never leave pancake batter sitting. The gluten over develops. Place batter in the refrigerator. This stops the gluten.
6. Fold the batter. This makes pancakes tender.
7. Stir the batter often. This stop settling.
8. Add seltzer water to make pancakes like air.
9. Add oil to pan. It is hot, be careful. Add more if needed. Dribble oil around the sides, not the middle. Cooking spray works. The spray can make the pancakes brown. Oil keeps pancakes golden.
10. Pancakes will bubble. This is the time to turn them.
11. Use a wide fish spatula. This is the best tool to turn the pancakes.
12. Use cloth napkins. Pancakes will stay fresh and warm.
13. Measure ingredients accurately for the best flavor and results.
14. Measure eye level to the cup. Never look down at the cup when you are measuring. This is how you will get successful and accurate results.
15. Iron pans and oil mixed create the beautiful and warm pancake texture.
Bonus How-To: Add 1 teaspoon of sour cream to scrambled eggs. This will make them rich, creamy and smooth.
The love and joy of food, It's the goodness!