Do you know the secrets behind making the perfect pancakes every time? Personal Chef Bill Collins from ChefBill.com showed us how to make light and fluffy pancakes!
- 1 cup white flour
- 1 1/2 teaspoon sugar
- 1 teaspoon baking soda
- 1 pinch (1/8 teaspoon) salt
- 1 egg
- 1 1/2 cup buttermilk *
- 1/4 teaspoon vanilla
- 1/2 pint blueberries
- In separate bowls, combine the dry and moist ingredients. Make a well in the dry ingredients, and add the wet ingredients. Gently stir just to combine the ingredients. You are not looking for a super-smooth batter.
- Pour onto heated, greased griddle from a 1/4 cup measure. Drop blueberries onto pancakes, as desired. Cook for 2-3 minutes, flip the pancakes, and cook for another 1-1/2 minutes.
- Makes approximately 16 pancakes. Serve with warm maple syrup.
- If you don’t have buttermilk, use yogurt, and add a bit of milk to get the texture you want. That is, thick but pourable.
- If you don’t have yogurt, add 1 tablespoon of vinegar to a cup measure, and fill it the rest of the way, to one cup, with whole or 2% milk. Let it rest for 10 minutes before using. It’ll be slightly thickened and a bit curdled.
For a slightly different flavor, use 2/3 of a cup of white flour, and 1/3 cup of whole wheat, or buckwheat flour
To test the griddle to the right temperature, toss a drop of water on to it. If nothing happens, it’s too cool. If the water droplet sizzles and bounces up, it’s ready. If the water just sizzles, the griddle is a bit too warm.
The pancakes are ready to be flipped when they are browned on the bottom, and bubbles are starting to appear on the top.
Bizarre pancake rule #1: when you cook your first batch of pancakes, just make a few of them. These always come out a bit flatter than the others.