Saturday, July 17, 2010
Featherweight (blueberry) pancakes
This recipe comes from America's Test Kitchen . Have you seen that show? It's on PBS on Saturday and it's pretty awesome. It's this giant test kitchen on the east coast that basically takes every recipe known to man and tests and tests and re-tests them trying different methods and ingredients and finally coming up with what they think is the perfect result. They are always right!
You need to know that I an a lover of all breakfast foods, pancakes in particular and basically these are the best homemade pancakes I've ever tried, perfectly tender and very light. They don't make your stomach feel like it has a pit in it after eating 2...or 5. We made them today with blueberries and served with homemade plum syrup and they were just divine! Oh, I also double this recipe and if we have leftovers (not lately) they freeze beautifully.
1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if the batter is too thick)
1 large egg, separated
2 tablespoons unsalted butter, melted
vegetable oil - for brushing griddle (I just use my nonstick griddle and omit the oil)
MIx the dry ingredients into a medium bowl. Pour buttermilk and milk into a 2-cup pyrex measuring cup. Mix yolk with melted butter, then stir into milk mixture. Whisk egg white in a large bowl to stiff peaks. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Quickley fold egg whites into batter.
Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil (or use a good non-stick griddle). When water splashed on surface confidently sizzles, spoon batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. If you are going to add fruit (blueberries or sliced bananas) add it now onto the wet batter so they sink in a bit. When pancakes bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Repeat the process with the rest of the batter.
From the kitchen of Emily