Pancakes or Griddle Cakes

 

Pancakes or Griddle Cakes

About sixteen 4-inch pancakes

 

For thicker, fluffier pancakes, use up to 1 tablespoon baking powder. 
For silver dollar pancakes, use only 1 tablespoon batter per pancake.

Preheat the oven to 200°F. Whisk together in a large bowl:

1½ cups (190g) all-purpose flour

3 tablespoons (35g) sugar

2 teaspoons baking powder

¾ teaspoon salt

Combine in another bowl, using the smaller amount of milk to start:

1 to 1¼ cups (235 to 295g) milk

3 tablespoons (45g) butter, melted

2 large eggs

(½ teaspoon vanilla)

Mix the liquid ingredients into the flour mixture just until combined. If the batter still seems thick, whisk in the remaining ¼ cup (60g) milk. Place a nonstick skillet over medium heat or preheat a griddle to medium-hot 
(about 325°F). When the pan is hot, lightly brush the surface with a 
paper towel dipped in:

Vegetable oil

From just a few inches above the surface, ladle batter into the griddle or skillet using ¼ cup batter for each 4-inch pancake. Cook undisturbed until bubbles form and pop on the surface of the pancakes and the bottom is golden brown, 2 to 3 minutes. Flip the pancakes and cook until browned on the second side, 1 to 2 minutes more. Transfer pancakes as they finish cooking to a platter or rimmed baking sheet and keep warm in the oven. 
Serve immediately with:

Softened butter

Maple syrup

A New Generation of JOY

 

In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

Hardcover

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