How To Make Pancakes from Scratch
The Best Pancakes Recipe Ever: Diner Pancakes!
Why do old-school diner pancakes taste better than those floppy disks you make at home? We all have secretly wondered this at some point in our lives.
If you’ve just gotta know the mysteries of perfect pancakes, today we’re spilling the
beans batter on How to Make Homemade Pancakes that will make your family swoon.
Diner Pancakes Secrets… Revealed
It is my hope that everyone has had the experience of enjoying a pancake breakfast at a classic all-American diner.
There’s something about “diner pancakes” that makes them special. There are large, ultra fluffy, and have a distinct flavor that is hard to pinpoint. And they almost always taste better than homemade pancakes.
How is this possible?
From the time of malt shops and red leather bar stools, old-school diners have been adding a secret ingredient to pancake batter… Malted Milk Powder.
I’m not exactly sure where or how this started, or even why. Yet I can tell you, malt powder makes all the difference!
This simple grocery item (found in the baking or hot cocoa section of the market) is a great pantry staple to keep on hand to add that little extra something to not only milkshakes…
But pancakes, waffles, cookies, and cakes.
Homemade Pancake Recipe (with Malt Powder)
So now you know my top secret ingredient for homemade pancakes with the best malt shop flavor, malt powder.
However, there is one other thing I like to add to pancakes to give them a fabulous depth of flavor that perfectly complements maple syrup…. Vanilla Bean Paste.
Yes, of course, you can use vanilla extract in pancake recipes. Yet the concentrated flavor of vanilla bean paste adds a little wow factor that regular extract can’t quite achieve.
Easy Pancake Recipe Tips & Tricks
So you want to make amazing pancakes at home? Here are a few extra tips!
- Measure Accurately – It’s easy, when you are in a hurry, to rush through the measuring process. However, if you want perfect pancakes, you need to make sure your measurements are perfect. When working with powdered ingredients of any kind, A) stir them in the container to fluff them up, B) scoop of spoon them in the measuring cup, C) then level the top.
- Preheat the Griddle – You need your griddle or skillet to be piping hot when the batter hits it, to get the perfect crisp-on-the-outside soft-in-the-middle pancake texture.
- Don’t Overmix the Batter – It’s common, in the effort to remove clumps, to mix pancake (and cake) batter too long. This creates tough pancakes and cakes. Mix the batter just long enough to incorporate all the ingredients, then STOP. If there’s a clump or two, they will work themselves out while baking.
- Let the Batter Rest – Once the batter is mixed give it 5-10 minutes to bubble and thicken, so you have fluffy pores throughout the pancakes.
- Don’t Test Too Often – Another rookie pancake mistake is to keep checking if the underside of the pancake is brown, so when you know when it’s time to flip them. However, this results in uneven browning. Check the “tester pancake” then watch the clock and flip the other pancakes accordingly.
- Serve Immediately – Pancakes are always best when fresh and hot. Don’t let these beauties sit around too long!
How To Make Pancakes from Scratch
- Heat the griddle (or non-stick skillet) to medium-high.
- In a bowl, add all the dry ingredients and whisk to blend.
- In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
- Add the milk mixture to the dry mix and whisk until smooth. Finally, whisk in the melted butter. Allow the pancake batter to rest for 3-5 minutes to thicken.
- Start by making one pancake as a test-batch to ensure your heat is accurate. Use a 1/4- to 1/3-cup scoop to ladle the batter onto a buttered griddle.
- Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. The center should dome and bounce back when touched. That's when you know they are done.
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