Is it just the idea of someone else cooking up those stacks of pancakes that makes them so delicious...or is there a secret ingredient they are hoarding from the masses that make us come back for a short stack or two?
Try this recipe and you may think we have stumbled upon a culinary secret...the "perfect" diner pancake especially if you serve them with the scrumptious Buttermilk or Apple Syrup .
"Perfect" Diner Pancakes
this recipe was modified from the King Arthur Flour original
2 large eggs
1 1/4 cups milk
1 teaspoon Vanilla
2 tablespoons melted butter
1 1/2 cups flour
3/4 teaspoon salt
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Nutmeg
1/4 cup Malted Milk powder
1- Beat eggs and milk until light and foamy. Stir in the butter or vegetable oil.
2 - Whisk the dry ingredients together to evenly distribute the salt,
baking powder, baking soda, malted powder and nutmeg.
3 - Gently and quickly mix the dry ingredients into the egg and milk mixture.
Let the batter rest for at least 15 minutes, it"ll thicken slightly.
4 - Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F.
Lightly grease frying pan or griddle.
*The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately
5 - Drop 1/4 cupfuls of batter onto the lightly greased griddle.
Bake on one side until bubbles begin to form and break,
about 2 minutes; then turn the pancakes and cook the other side until brown,
about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
*Use 1 cup milk if you're baking under hot, humid conditions, or if the batter rests longer than 15 minutes.
Use up to 1 1/4 cups milk in cold, dry conditions.
For a whole grain breakfast treat, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.