Perfect, Plate-Size Pancakes

Recipe by anaisfern
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups flour (some wheat flour may be substituted- I have been successful with 2 cups regular and 1/2 cup wheat fl)
  • 1 12
    teaspoons baking soda
  • 3
    teaspoons baking powder
  • 14
    teaspoon salt
  • 2 -3
    tablespoons sugar
  • 2
    cups milk, with about
  • 1
    teaspoon lemon juice, stirred in to make it curdle (I use 1% milk normally, but any will do)
  • 4
    tablespoons vegetable oil
  • 1
  • 1
    teaspoon vanilla
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DIRECTIONS

  • Stir the dry ingredients (flour, sugar, salt, baking powder and baking soda) together in good sized bowl.
  • Measure out milk and mix in lemon or lime juice.
  • Let it sit a few moments.
  • Make a well in the dry ingredients.
  • Pour in the milk, oil, egg and vanilla.
  • Whisk all the ingredients together until the batter is fairly smooth; there should only be a few small lumps.
  • Melt enough butter in the bottom of a frying pan to coat it evenly; after it has melted, wipe out any excess with a paper towel or napkin.
  • The pan should be over medium heat.
  • Once the pan is heated, pour about 1/2 cup batter in (or, adjust to fit the size of the pan).
  • Allow the pancake to cook several minutes, until the edges are cooked and there are bubbles appearing and bursting in the middle of the cake.
  • Flip the pancake, and allow to cook about 2 minutes on the raw side.
  • After a minute or two on this side, the cake will raise up and become thicker.
  • Once this happens, only cook the cake another minute or so, until the pan-side is nicely golden.
  • If the bottoms of the cakes are browning too fast, before there are bubbles in the middle or the second side can rise, then turn the heat down on the stove.
  • If the opposite problem is occuring, increase the heat.
  • After a couple, it'll be just right!
  • This recipe makes 6 enormous pancakes; I would imagine that, made a more normal size, it would yield about 12.
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