- Jun 11, 2014
- 11,023
- 12,243
Founding Member
There's something about box mixes I don't like and I have been messing around lately trying to perfect my recipe and technique. I like them soft and fluffy, the taller the better. I used to use all purpose flour but then you have to add baking powder as a leavening agent which means it has to be fresh or the batter won't rise properly. Walmart doesn't carry Dixie Lily flour, which is made from winter wheat and is a much softer flour which translates to a softer bite. So I started using Martha White self rising which I've found is also a soft flour.
The package is marked "with Hot-Rize". It also makes great biscuits. I also sift the flour which allows the flour to become fluffier. Finally, I had some really good pancakes last week in California that were fried in butter. When you heat butter to a medium heat, it begins to brown. Browned butter adds a depth and a terrific crunch to the pancake that I really like. I also add a couple of teaspoons of melted butter to the liquid part of the mix. I have made pancakes all different ways....water, no egg, milk, buttermilk, no oil, fruit and I like this way better than any I have made yet. I already made some earlier and should have taken a picture of the pancakes; they come out browned and kind of rustic looking and at least 1/2" thick and fluffy as hell.
1 Cup Martha White with Hot-Rize, sifted into mixing bowl (if all purpose is used add 1 1/2 teaspoons baking powder)
1/2 teaspoon salt
2 teaspoons sugar
Stir dry ingredients into sifted flour to incorporate well
In another small bowl, whisk the following:
2 tablespoons butter, melted (I use Land O Lakes Lite with Canola oil -has higher smoke point)
1 large egg
3/4 Cup + 2 tablespoons buttermilk (the acid in the buttermilk is an additional leavener plus flavor)
2 tablespoons vanilla extract
Add the wet to the dry and mix just until the dry flour disappears. The batter will be lumpy, that's ok. Good pancake batter shouldn't be smooth. It's real important not to overmix....this makes pancakes tough. Let the batter sit for a few minutes and while the batter is resting, melt a couple of teaspoons of the butter in a medium non-stick pan. Once the butter is almost smoking, pour a 1/4 cup of batter into the butter and let cook until bubbles just begin to form. This batter is just a little thicker than normal batter so test lifting it and carefully turn when the bottom is browned. Then let cook for a short period on the other side as it takes less time. I have been using cane syrup lately because my buddy brought me a couple jars back from Georgia.
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