King Arthur pancake is a delicious choice you will enjoy anytime. In this recipe, you will learn how to make the best and enjoy your pancakes whether for dinner or breakfast. You will learn great tips to make your pancakes not only delicious but also thick and tender. So, this King Arthur pancake recipe is simple to understand and easy to use.
The unique ingredients make the pancakes practically perfect. The recipe is simple and friendly.
Contents
Ingredients
- Two eggs
- One and a quarter cups of milk ( 283g)
- 3 tbsp liquefied butter or vegetable oil
- 1 ½ cups flour (King Arthur Unbleached All-purpose Flour)
- Three-quarter teaspoon salt
- Two teaspoons of baking powder
- Two tablespoons 25g granulated sugar or quarter cup ( 35g) malted milk powder
Note
If you’re baking under scorching, tropical conditions, or if you’re going to leave the butter for more than 15 minutes, use one cup of milk. In cold, parched environments, use one and 1 ¼ cups of milk.
Steps and Instructions
- Mix the milk and eggs until light and foamy. The texture of the pancakes depends on how much air is incorporated into the eggs. Using a stand or hand mixer, lash the egg and milk at high speed for about 3 minutes. Add the butter or vegetable oil and mix well.
- Whisk the dry ingredients together to ensure the salt, baking powder, and sweetener are properly distributed. Use malt as a sweetener instead of sugar; it works wonders and gives your pancake that dinner taste.
- Mix the milk and egg mixture gently and quickly. Let the batter rest for about 15 minutes while the grill is reheating. The batter will slightly thicken, making the pancake tenderer.
- If you’re using an electric griddle pan, set it to 375 degrees or if you’re using a frying pan, heat it over medium heat. You know the pan or griddle is ready when a droplet of water skitters across the surface, dispersing instantly.
- Lightly grease the griddle and drop a quarter cupful of batter on it. Bake on one side until bubbles start developing. Break for about two minutes, flip the pancake, and cook the other side until it turns brown about 11/2 to 2 minutes. Flip only once and serve immediately.
Mistakes to Avoid:
Pancakes are best when they are fluffy. And the secret behind making lighter pancakes is effortless. Avoid the most common pancake mistake.
- Over-mixing pancake batter– for a perfect fluffy pancake, make a few wrist turns. Over-stirring your batter might result in hard, flat pancakes that would otherwise be lofty and soft.
Mixing your batter too much will result in the following:
- Developing gluten. Over-mixing develops glutens. They are formed when liquid is added to flour, and it’s stirred. They form as soon as the liquid is added to dry ingredients and develop by every bowl turn.
If you want the cushion-soft pancakes, gluten is not your friend.
- Deflating your batter. Vigorously stirring your batter can deflate air bubbles. Stir lightly to uphold as much air in the batter as possible, for you have soft pancakes.
Bottom Line
I hope you enjoyed making your pancakes with this recipe. I will be glad to know you like it and if you have any questions, let me know. Also, feel free to share this recipe with your friends and loved ones.
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