Easiest Pancakes Ever - America’s Test Kitchen Serves 4-6 people Ingredients: • 2 cups of all purpose flour • 3 TBSP sugar • 4 tsp baking powder aluminum-free (it’s double what you find in other recipes. It will make for tall fluffy pancakes) • 1 tsp salt • ½ tsp baking soda (adds a bit tang and helps with browning) • 2 large eggs • ¼ vegetable oil • 1-1/2 cups of whole milk • ½ tsp vanilla extract Directions: Notes: Use two separate bowls, one for dry and one for wet. Your bowl for the dry ingredients should be large enough for all ingredients and enough height to allow for mixing of all ingredients. 1. Whisk dry ingredients together until fully incorporated. 2. Lightly beat eggs and vegetable oil together. 3. Add milk and vanilla extract and lightly beat. 4. Add wet ingredients to dry and lightly whisk. A lumpy batter makes for a thicker batter, which makes for taller pancakes. You can make your batter thicker with less liquid, but that will make them dry - don’t do that. 5. Let rest for 10 minutes. You want to hydrate those lumps. Texture should be clumpy and thick. 6. Set a griddle to 350°F. You can use a non-stick pan and follow step 8 to check your pan’s temperature if you don’t have a tool to measure surface temp. 7. Pour ½ tsp oil on the surface of griddle/pan. Smooth out with a paper towel to make for a nice even, thin film across the surface. Puddles of oil will make for spotty pancakes. 8. Optional: You can test the heat of your grill by scooping 1 TBSP of batter onto the middle of the griddle/pan and cooking for 1 minute and flip. It should be a golden brown color. 9. Use a 1/4 -cup measuring cup to scoop your batter. Smooth out to a nice 4-inch round. 10. Cook for about 2-3 minutes on the first side. Bottom should be a nice golden brown. 11. Flip and cook for 1-2 minutes on the other side. 12. Follow step 7 for each new batch on the pan. 13. You can keep them warm until serving by placing them in a 200°F oven on a cookie sheet with a wire rack. 14. Serve with butter and your favorite syrup. If you're using the TH-cam app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.
Made my first homemade pancakes, using this recipe, this morning. Previously, I had only used pre-mixed batters. This recipe was everything the hosts said it was. Easy without requiring higher end tools such as electric mixers, and it turned out fluffy and tasty. Thank you.
I like alot of the popular cooks out there, but I always fall back to America's Test Kitchen recipes , over and over again. I absolutely love America's Test Kitchen. ATK forever!
5:06 At our house we do both... We all sit down together at the table, but we put the griddle in the middle of the table. So it's a bit of a show. The first 3 people get a pair of pancakes and by the time the next 3 pair are off the griddle... people are ready for seconds! And everyone (including Mom) is in the conversation and ready to start the day! 💖🌞🌵😷
Here's a tip if you feel lazy in the morning: Mix the dry ingredients the night before and cover it. You'll have a lot less measuring in the morning. Just add the wet ingredients the next day. You can also substitute buttermilk for the milk in the recipe. Buttermilk adds great flavor to the pancakes or waffles.
I love buttermilk pancakes. I use Aunt Jemima’s Buttermilk Complete. No planning necessary. I would try this recipe, though, measuring the dry ingredients the night before.
My grandmother taught us to make a tiny test pancake. She also told us to leave lumps in the batter. I agree that it's nice to make them with a bit of vanilla. " Cultured" butter is delicious. Best new discovery for me in years regarding food
That is awesome. I am 74, owned my own restaurant and catering business, was a chef at a lodge entertaining very wealthy people, yet I still watch, learn and love America’s Test Kitchen!
Great video. No fluff - just straight to the recipe. Years ago when I used to go camping, I would bring the dry ingredients for my favourite pancakes pre-measured in a bag. Loved cooking them over a campfire.
..... Bridget...👏🏻💛.... Love her sense of humour, she's so witty and " sarcastic/ funny "... .. These two ladies have such good chemistry that plays off of one another, ... It's fun to watch, and the recipes are soooo good. ☺️
I grew up on a small Rhode Island farm and our pancakes had corn in them. Take a handful or two of fresh or frozen corn and mix it in the batter. Top your pancakes with butter and Vermont Maple Syrup. You won't be disappointed!
*INGREDIENTS:* _Dry Ingredients:_ 2 cups x AP Flour 3 tbsp x Sugar 4 tsp x Baking Powder 1 tsp x Salt ½ Tsp x Baking Soda _Wet Ingredients:_ 2 x Eggs ¼ cup x Vegetable Oil 1½ cup x Milk ½ tsp x Vanilla Extract
It’s past 1am and this video just started playing and all my kids started craving pancakes after listening to your video on my iPad so I made them and they were the best we have ever ate. I can tell you I had to make an extra batch before they all went to bed and let me do my job. Thank you, now you have a subscriber for life. I was requested to test all your meals.
Made these pancakes this morning here in England - absolutely fabulous! They were light and fluffy, went down a treat. I didn't have any baking soda so used another half a teaspoon of baking powder instead. Thank you very much.
I have NEVER tasted such amazing pancakes. I don't even eat them with syrup and my picky daughter doesnt either. I have already made this recipe about 6 times and they never get old. Thanks a million ! All the recipes Ive ever tried on this channel have been a game changer for me. Thanks ladies xoxo
@@richardewlliams9864 Maybe you meant *rely, to not rely on other people's opinions. As to the other commenter, some people don't want to waste the ingredients if the recipe turns out badly for others.
I made mix and refrigerated it over night for the next morning . I had my coffee made my sausage heated my pan poured it in easy peazy!!! And oh so fluffy !! I now made a change I use self rising flour so no baking powder or salt needed works just as well 👍🏼Thanks goood recipe
I add cinnamon to my pancake mix. It will turn the pancake a little brown as opposed to golden brown. Also for those of you who do not want to use regular sugar, try Monkfruit sugar. It is a sugar substitute that is the best by far.
Converted this recipe to an "instant mix" that I am quite happy with. Doubled the recipe, replaced "wet ingredients" with powdered eggs, buttermilk powder, & cut-in shortening, in place of the oil. So when preparing, only have to add water to cake batter consistency, & let sit 10 minutes, per your suggestion. Tried the mix out today, & they came out PERFECT! Thanks for sharing a GOOD pancake recipe, as so often the pancake recipes I find online "fall flat", both literally & figuratively! I didnt add vanilla, since I dont currently have any vanilla powder, so just leaving that as an optional add-in. I like my pancakes fine without vanilla anyhoo.
I just made this today. It’s very good and naturally tasting yet fluffy! I did alter it a bit though. I didn’t put baking soda but a splash of vinegar, this also makes it quite fluffy. My favorite way of making pancakes actually. As leavener reacts with vinegar I can’t smell or taste vinegar. I had to add additional flour as it’s not so dry here right now. I put some organic blueberries in half and some milk chocolate chunks in another half and they came out quite tasty. I buy all natural pancake mix usually but this is better than the mix. Real maple syrup on chocolate ones and strawberry jam on blueberry ones, they’re very good. Thanks for sharing the recipe!
Such a good recipe!! When I made them, my pancakes turned out so tall, tender and fluffy. Definitely advise you to rest your batter and avoid overmixing. As long as you don't this recipe is foolproof :) and so nice to not have to whip egg whites !!
I was given a HUGE COOKBOOK by my best friend at my wedding. I found the pancake recipe and they turned out even MORE fluffy than the boxed ones my mom made so I switched to making my own out of scratch. THIS was my recipe. I never bought the boxes. Nothing beats this recipe for making light, fluffy pancakes. But I like mine thick not flat like theirs.
I'm a waffles person..... Until these pancakes! These are so fluffy and tender. My husband adds fruit to the batter. One time we had almost brown bananas so we crushed them and added them to the batter. So good!!!
I love listening to you two! I come looking for your takes on recipes when I need them and you never disappoint. The recipes are approachable, the methods are straight forward and well demonstrated and you two are just a stitch to watch. I'm off now to make pancakes. Thanks again for doing these.
Happened across this video on a Saturday morning, so delighted all ingredients are easy pantry staples. Now I’m a hero to the fam for making the easiest most delicious pancakes!
You know, when Chris left I thought this show had jumped the shark. I love the banter from you both and I'm now convinced it's better than ever. You share the spotlight in the different segments which is perfect. Thanks for bringing the show to youtube... love the new people - bringing Dan from out of the back room and Elle!
When he left he ran straight to product manufacturers of products they test and got his name slapped on their products. The fact is his opinions can't be trusted. ATK is much better off without that idiot.
Was he the guy with glasses & a bow tie??? I can’t seem to place him?? I just recently started watching again, about 3 months ago, after about 3 years.
Thank you for the pancake flipping tips, and the idea of making the dry mixture ahead of time and storing it in a bag. I look forward to trying your recipe.
Thank you Bridget and Julia. I just made these pancakes this morning. Perfect. I added blueberries as well.🫐🫐🫐💗🥞🥞🥞💗🫐🫐🫐 Perfect summer breakfast. Love America's Test Kitchen 💗😊
Wow!!! The best pancakes I ever had. I am making the pancakes along with, you so easy to make, no fuss, no mess. It is so nice to cook with you. Thank you America’s Test Kitchen.
@@christinehoolihan7433 Thank you, my friend. Appreciate it. I did it because I've started using this recipe and I haven't memorized it yet, so I thought I'd just write it down, post it for reference and save myself the trouble of having to play the video all the time. Have to say, these pancakes are awesome. What I do now, is I make a batch - make two or three for breakfast - and throw the remainder in a glass jar and leave it in the fridge. Then when I want them, I just pull the jar out, throw the batter in a 1/4 cup measuring unit, throw 'em in the pan and boom, I have pancakes in five minutes. Works out beautifully. FYI: batter seems to last (fresh) for at least a week. Additionally, I use a full teaspoon of vanilla in the mix, not a 1/2, but then again, I'm a vanilla lover. Enjoy you pancakes, my friend.
@@marilynsincere7337 Thank you so much, my lovely friend, Marilyn. But sadly, it's not my recipe, it's the wonderful ladies at "America's Test Kitchen's" recipe, but I can certainly vouch for it. Their pancakes are off the charts, good. Enjoy, my friend.
This is a great recipe, I've been making it for decades. I found it in my mother's Better Homes and Gardens cookbook from the 1950s. It's awesome, and just as easy as described here. :)
This recipe is similar to my Grandma’s recipe that I use, which is from the 1953 Better Homes & Gardens cookbook, and is good, but these look so much better. Thanks, ATK, for another great recipe.
I've been watching test kitchen since the 90s (can't remember what year lol) and have stacks of your monthly magazines which are well worn. Thank you so much for one of the best cooking shows and possibly the best. Love love love the recipes and Julie and Bridget's no nonsense cooking styles.
I just made these pancakes I have to say these are the best pancakes that I have ever made in my entire 50+ years of life. Appearance-wise, they were beautiful. Mine usually come out blonde no matter how long I cook them. They also have a more rubbery texture and are too flat. I’ve been using a Mark Bittman recipe for a couple of years but I was always dissatisfied with the results. I take at least some of the blame for the lackluster results. Now I understand the importance of fat in the recipe, plus mixing technique and hydration. Also, someone in the comments gave great advice about placing the pancakes furthest from the griddle plug first for even cooking. I can’t say enough about these pancakes. I doubled the recipe with no other changes. They are amazing.
I worked for a man who's Mom, had her own recipe, and it includes all of your ingredients, but in place of the vegetable oil I use coconut oil, and then her recipe includes about a quarter cup of corn meal. The pancakes are delicious, and he loves dollar pancakes so that's what I always made. And if I was running late, I would use a popular mix, and add some corn meal to it. And another special touch is that I butter each pancake as they come off of the griddle pan. I get nine dollar size cakes. And he prefers clover honey instead of syrup. So that's what he got. Thank you.
Just put this pancake recipe to the test this morning for the kids and hubby. Have to admit hands down that this is the best pancake recipe I have ever come across by far. They are the easiest, fluffiest and most delicious tasting pancakes ever, that when followed to a T come out perfect every time. My hubby thought that I had swapped my cooked pancakes out for already made bought ones from the store as the browning on the bottom and top came out beautifully golden and even over the whole pancake. Thanks for the tips and tricks and for a great tasting pancake. No wonder you are both good at your jobs!! I was thinking that maybe next time, I could swap out the oil for melted butter, and replace the milk with buttermilk. Plus you could add in some lemon zest and blueberries..... mmmm yum, the options are endless with this recipe. ⭐️⭐️⭐️⭐️⭐️
I have two of those electric griddles and I find they are slightly hotter at the plug end. Therefore, pour your FIRST pancakes at the cooler end, then at the plug end and you'll get more consistent results.
I use one of those griddle plates that go over the burners. After some trial and error, I found the perfect settings for each burner. Works great, easy to clean, just wipe down and re-season. 😎
We make these at least once or twice a month. Absolutely delicious. I add 1 tsp vanilla and 3 eggs. Also make a 2nd dry mix ingredient batch right away so next week all I need to add is wet ingredients and I'm done. Additionally, I add mini chocolate chips to my pancake and skip the syrup. Thanks ATK these are fantastic!!!!
Now see! This is one of those recipes where its so good one's eyes roll up into the back of one's head with the first bite. I confess to not using a griddle (don't have one) and trying to control the temperature in a non-stick skillet on an electric burner was tricky but that had no ill effect on the taste of these oh-so-dream-come-true pancakes.
They look delicious. It makes me chuckle when I see you use a fork and a knife to cut the pancakes. Personally, I prefer using buttermilk and no sugar in my MIL’S recipe. Batter is very thick and they rise sooo high, tender and delicious. I may try this recipe just to compare. Thank you for great recipes, ladies!
I’m so glad someone wrote out the recipe and shared it.. thanks! Nothing is more frustrating than seeing “click here for recipe” and having to subscribe to get it😟
Well there used to be “where's the beef?” I ask where is the buttermilk? I love these two and I have learned much from them over these many years. And their collegiality is charming. Having treasured colleagues is what makes work enjoyable. I would add that room temperature milk and eggs for waffles/pancakes yield better results. Now with biscuits...cold, cold, cold.
@I HATE CHEESE when you make waffles, pancakes, or cakes you get maximum loft when ingredients are at room temp. Put your eggs in a warm tap water bath for 15 min. Pull butter out to soften. Milk with gentle microwave. Better to use lower power to prevent curdling. Biscuits on the other hand benefit from all ingredients being quite cold. It allows the mixture to bind crumbly and the water vapor from butter to release to provide optimal texture. No such thing as cold biscuits. If you make them right there are no leftovers
Part of the fun of pancakes eating when I was a kid, whether my mother was making Buttermilk pancakes or my father was making Buckwheat pancakes was getting that first pancake hot out of the skillet... or waiting for the second one... we never held pancakes in the oven.... and as a mother, when I tried putting them in the oven, the pancakes really weren't as fluffy as fresh off the fire. Eating a pancake at a time always worked in our family..... we all were together in the kitchen and pancakes always were a family highlight. My kids used to stand next to me at the stove, with their plate, waiting for that super hot pancake... it was half eaten by the time they sat down... no butter, no syrup.. just hot pancake.... best family memories!!
Great job. This is essentially the recipe I’ve used for decades. Only difference is I use buttermilk with much less baking powder but more baking soda. Baking powder is just baking soda with a dry acid that activates when wet. Instead, I prefer plain baking soda that is activated by the acidic buttermilk. My adult children grew up eating these pancakes and still ask for them to this day.
So, I only use 1tsp baking powder, 1 tsp of baking soda, I use buttermilk instead of regular milk, and I increase to 1tsp vanilla. All else the same. Most times I have to add extra buttermilk to get right consistency. I do same mix of dry ingredients and wet ingredients, then combine by pouring dry into wet and fold together. Important to only fold together. Don’t use mixer. Once folded together, you’re ready to cook. Don’t worry if there are a few small lumps. It will absorb and cook out. Don’t let the lumpiness fool you into beating on it too much. Enjoy.
Skip the line, here is the recipe: Dry: 1. 2 cups of all purpose 2. 4 tee spoon baking powder flour 3. 1 tee spoon salt 4. 1/2 tee spoon baking soda Wet: 1. 2 egg 2. 1/4 cup vegetable oil 3. 1/2 cup milk 4. Splash of vanilla extract Not over whisking! Mix dry ingredients Mix wet ingredicats Combine dry & wet ingredients without over whisking and wait 10 minutes
My dad introduced me to orange zest in his waffle and pancake batter in the 60s, before zesters were a common household tool. He used the fine side of the box grater. Today I'd use my rasp-style zester. If I'm lazy, I use orange extract, but fresh zest is still the best.
@@andreaandrea2000 Wisk your dry ingredients, works on the box mix. Edit: It also works good on the recipe. I think the recipes' pancakes taste better than the box mix.
Nice recipe! I'm one of those people who hates the taste of anything made with Self rising flours though, because it always has too must soda taste. When I was nine, I used too much Baking Soda in my cookies a few times. Baking Powder is actually made of baking soda, but with an acidic ingredient added, usually cream of tartar, and often a thickener like cornstarch. The only reason to add more soda is if you are using buttermilk to balance it which is on the acidic side, making it taste better & raise more. But just the baking power alone would work well with this. If you use buttermilk in place of milk the soda makes it puff up even more. Just a hint from me who has been cooking from scratch since I was 9 years old and I'm going on 69 now. My mom always let my sisters and I loose in the kitchen.
I made this with Almond Milk and the results were just as delicious. Will be making this recipe for years to come. And I would say this serves 3-4 people.
That looks good and easy. I can’t wait to see the recipe for the butter. I’m so happy to have found you on TH-cam. I love watching you on tv. But, I don’t get to watch you all the time. So, this is wonderful. 😊💜 Happy cooking 👍🏼😊
I have been using an identical recipe for years except for the vanilla. I will add it next time. Thanks for the tip about beating/over beating. I bet my "same old" recipe is now new and much improved because of your help.
Thank you Ladies of Test kitchen 😁, I was just saying to The Lord Jesus Christ I need a Home Made pancakes 🥞 recipe, now I have one I will make my Pancakes 🥞 Tomorrow with my New All Purpose Flour I got that I have been just settling for Grit's or instant oatmeal flavor packets. Thank you Jesus for leading me to Test kitchen 🤠😊📖 to find a Great Pancake 🥞 Recipe.. 🦅
Thank you for liking what I wrote from my ❤️, Im almost done with the Pancake recipe you Ladies from America's Test kitchen 😁 shared may Our Lord Jesus Christ 🙏 💕🙏💗 Bless You two Ladies. Next I'm going to make your home made French Toast Recipe enough for one person.The Lord Jesus Christ will give me Great Wisdom on how to work with your Recipe. Shalom
I need to find my dad's griddle. I purchased a new house in April and my caregiver at the time I think shoved the most of everything into the closets. I have most of my kitchen stuff but not all of it. Now she has quit so I can't go into the closets but I'll find it. My dad was a fabulous cook and he loved to make breakfast and when he passed away I got his griddle. :-)
The key to the fluffiness is not to have lumps in the batter. Lumps, in many cases, have dry flour when you pop them. The key is to let your baking powder and baking soda work. Mix the batter thoroughly (no lumps) and let it sit quietly in the bowl for 5 to 10 minutes. You will actually see the batter expand and get some bubbles on the top. You then take the ladle and pour the batter on the griddle. Then when you turn them, do not press down on them with the spatula.
My spouse doesn’t like pancakes, so I make a one-bowl, single-serving version that’s even easier than Julia’s. Mix a half-cup of AP flour and a teaspoon of baking soda (not baking powder) in a mixing bowl. Add one egg, a tablespoon of olive oil, a teaspoon of vanilla extract and a half-cup of buttermilk and stir until all ingredients are just combined. Makes three good-size pancakes. (I skip the test pancake and start the pancakes when drops of water dance on the griddle.)
I add 7-Up to mine...but I do cheat and use bisquick😁😁 the 7-Up is for fluffy & a bit of sweetness for the pancakes 😉 I’m going to try their new recipe next time.
Best recipe I've ever had for pancakes is 2 cups of self rising flour, 2 eggs and 2 cups of buttermilk. 222. Easy to remember. Stir. Add a little more milk (either buttermilk or regular milk)to make it the consistency you want. Boom. So good. So much easier.
@@joomajul8033 It's the best for tender biscuits, pancakes and quickbreads because it's soft wheat with low gluten. You'll love it lol Not so great for yeast breads since it's low gluten.
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That griddle has a non-stick surface. You don't need to coat it with oil before cooking pancakes. It gives them a nicer uniform golden brown color when you don't.
This the same recipe that I have been using for years. So much better than box mix. I converted a coworker to this recipe. With a box mix you still have to measure out the mix and add eggs & milk, whats the big deal with having to add a few other things, baking powder, soda, salt & sugar? It is so much better and you know what is in it as in no hidden or extra preservatives. I have used whole wheat flour and honey, subbed with buttermilk. If you do overwork the mixture let it set for a bit longer to thicken up. Gram taught me to make pancakes (amongst other things) for my dad, her son, when I was about 8 or 9 because he liked them and mother was really an awful cook! One way Gram got her digs in was to teach me to cook and bake!!! 🥰😂
Dry ingredients (Bowl 1):
2 Cups of flour
3 tbs sugar
4 tsp Baking Powder
1 tsp of salt
1/2 tsp baking soda
Whisk together dry ingredients
Wet ingredients (Bowl 2):
2 eggs
1/4 Cup Vegetable oil
1 & 1/2 Cups Milk
1/2 tsp vanilla
Whisk together wet ingredients.
Pour wet ingredients into dry ingredients bowl
and mix together very slightly, not too much,
so it's still lumpy (this is crucial for fluffy pancakes)
Let rest for 10 minutes
Cook on non stick pan lightly/evenly oiled at 350
or (medium heat) for 2 to 3 mins on the first side
and 1 to 2 minutes on the second side.
75
You are a life saver, thank you for this comment ❤
Love you
Thanks so much for writing this
👍
Skipped video, just followed your info... boom! Bes' pan-flaps ever! Thank you 😊
Easiest Pancakes Ever - America’s Test Kitchen
Serves 4-6 people
Ingredients:
• 2 cups of all purpose flour
• 3 TBSP sugar
• 4 tsp baking powder aluminum-free (it’s double what you find in other recipes. It will make for tall fluffy pancakes)
• 1 tsp salt
• ½ tsp baking soda (adds a bit tang and helps with browning)
• 2 large eggs
• ¼ vegetable oil
• 1-1/2 cups of whole milk
• ½ tsp vanilla extract
Directions:
Notes: Use two separate bowls, one for dry and one for wet. Your bowl for the dry ingredients should be large enough for all ingredients and enough height to allow for mixing of all ingredients.
1. Whisk dry ingredients together until fully incorporated.
2. Lightly beat eggs and vegetable oil together.
3. Add milk and vanilla extract and lightly beat.
4. Add wet ingredients to dry and lightly whisk. A lumpy batter makes for a thicker batter, which makes for taller pancakes. You can make your batter thicker with less liquid, but that will make them dry - don’t do that.
5. Let rest for 10 minutes. You want to hydrate those lumps. Texture should be clumpy and thick.
6. Set a griddle to 350°F. You can use a non-stick pan and follow step 8 to check your pan’s temperature if you don’t have a tool to measure surface temp.
7. Pour ½ tsp oil on the surface of griddle/pan. Smooth out with a paper towel to make for a nice even, thin film across the surface. Puddles of oil will make for spotty pancakes.
8. Optional: You can test the heat of your grill by scooping 1 TBSP of batter onto the middle of the griddle/pan and cooking for 1 minute and flip. It should be a golden brown color.
9. Use a 1/4 -cup measuring cup to scoop your batter. Smooth out to a nice 4-inch round.
10. Cook for about 2-3 minutes on the first side. Bottom should be a nice golden brown.
11. Flip and cook for 1-2 minutes on the other side.
12. Follow step 7 for each new batch on the pan.
13. You can keep them warm until serving by placing them in a 200°F oven on a cookie sheet with a wire rack.
14. Serve with butter and your favorite syrup.
If you're using the TH-cam app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.
Thank you
@@LivingsimplywithSofia You're welcome, Angel.
Thanks for your generosity. This’s really helpful.😊
@@sunsaneethavichaigarn1913 You're welcome, Sunsanee.
OH WOW !!!!!! YOU ARE AMAZING. THANKS THANKS THANKS
Made my first homemade pancakes, using this recipe, this morning. Previously, I had only used pre-mixed batters. This recipe was everything the hosts said it was. Easy without requiring higher end tools such as electric mixers, and it turned out fluffy and tasty. Thank you.
I like alot of the popular cooks out there, but I always fall back to America's Test Kitchen recipes , over and over again. I absolutely love America's Test Kitchen. ATK forever!
Me too!
5:06 At our house we do both... We all sit down together at the table, but we put the griddle in the middle of the table. So it's a bit of a show. The first 3 people get a pair of pancakes and by the time the next 3 pair are off the griddle... people are ready for seconds! And everyone (including Mom) is in the conversation and ready to start the day! 💖🌞🌵😷
Here's a tip if you feel lazy in the morning: Mix the dry ingredients the night before and cover it. You'll have a lot less measuring in the morning. Just add the wet ingredients the next day. You can also substitute buttermilk for the milk in the recipe. Buttermilk adds great flavor to the pancakes or waffles.
pp
A bit of vinegar in milk is a good substitute for buttermilk
I love buttermilk pancakes. I use Aunt Jemima’s Buttermilk Complete. No planning necessary. I would try this recipe, though, measuring the dry ingredients the night before.
You would add a little more buttermilk than regular milk, up to about 1 cup of buttermilk replacing 3/4 cup of milk.
Buttermilk are my favorite 😍
My grandmother taught us to make a tiny test pancake. She also told us to leave lumps in the batter. I agree that it's nice to make them with a bit of vanilla. " Cultured" butter is delicious. Best new discovery for me in years regarding food
I am so happy that I found you women!!! I'm loving your videos and getting better in the kitchen - at age 75!!!
That is awesome. I am 74, owned my own restaurant and catering business, was a chef at a lodge entertaining very wealthy people, yet I still watch, learn and love America’s Test Kitchen!
Wow that's beautiful, but I must say that you ain't looking 75 but a still looking like sweet 16
You smile so beautiful,I hope that your the happiness remind forever
I love the banter. It feels so natural, I can only assume they're friends outside of work. They always seem so fun together.
Great video. No fluff - just straight to the recipe. Years ago when I used to go camping, I would bring the dry ingredients for my favourite pancakes pre-measured in a bag. Loved cooking them over a campfire.
..... Bridget...👏🏻💛.... Love her sense of humour, she's so witty and " sarcastic/ funny "... .. These two ladies have such good chemistry that plays off of one another, ... It's fun to watch, and the recipes are soooo good. ☺️
Agreed😉👍
Hello
I grew up on a small Rhode Island farm and our pancakes had corn in them. Take a handful or two of fresh or frozen corn and mix it in the batter. Top your pancakes with butter and Vermont Maple Syrup. You won't be disappointed!
8:05 about corn meal
Sounds delicious! Thanks.
Vermouth maple syrup is so expensive
*INGREDIENTS:*
_Dry Ingredients:_
2 cups x AP Flour
3 tbsp x Sugar
4 tsp x Baking Powder
1 tsp x Salt
½ Tsp x Baking Soda
_Wet Ingredients:_
2 x Eggs
¼ cup x Vegetable Oil
1½ cup x Milk
½ tsp x Vanilla Extract
Lucas Beradi thank you!!
Thank you. i'll definitely give this a try.
AP Flour? Sugar? Milk? No,no,no... its 2020, Ladies! Need a KETO friendly Pancake Recipe, please. :-):-):-)
Zephyr828 substitute: buckwheat flour, xylitol, kiefer, I make them all the time.
@@faithharrison3755 Thank you.
It’s past 1am and this video just started playing and all my kids started craving pancakes after listening to your video on my iPad so I made them and they were the best we have ever ate. I can tell you I had to make an extra batch before they all went to bed and let me do my job. Thank you, now you have a subscriber for life. I was requested to test all your meals.
This chef woman is delightful. What wonderful energy and helpful enthusiastic teaching. Thank you
Made these pancakes this morning here in England - absolutely fabulous! They were light and fluffy, went down a treat. I didn't have any baking soda so used another half a teaspoon of baking powder instead. Thank you very much.
The key to flipping pancakes is not to let them know you are scared. They can sense fear!
🤣🤣🤣🤣 brilliant I have to remember this...as my pancakes go wrong every time
LOL
I’ll use that. My “goo” ends up everywhere. Sometimes the neighbors can’t figure out what’s all over their car.
is that it? they know my fear.. ugh!
They definitely do not feel confident in their hands
I have NEVER tasted such amazing pancakes. I don't even eat them with syrup and my picky daughter doesnt either. I have already made this recipe about 6 times and they never get old. Thanks a million ! All the recipes Ive ever tried on this channel have been a game changer for me. Thanks ladies xoxo
@JakeFrom StateFarm You realize your sentiment also holds true for any and all comments, right?
Does it have a metallic taste from that amount of baking powder?
@@RochelletheRealtor I also raised an eyebrow at the amount of baking powder but no. Made these as per the recipe and they came out great 👍
@@RochelletheRealtor try it yourself and dont reply on other people's opinions. Simple as that. GRINS
@@richardewlliams9864
Maybe you meant *rely, to not rely on other people's opinions. As to the other commenter, some people don't want to waste the ingredients if the recipe turns out badly for others.
The cheeky, "This serves 4 to 6 people HAHAHAHA" has me lmao
I made mix and refrigerated it over night for the next morning . I had my coffee made my sausage heated my pan poured it in easy peazy!!! And oh so fluffy !! I now made a change I use self rising flour so no baking powder or salt needed works just as well 👍🏼Thanks goood recipe
I have watched these ladies as a child and these two are my favorites
That laughter when they talk about the portion size... *chef’s kiss*
Patrick Taillon is
Thank you so much for this recipe!! I made this this morning and it’s very delicious ❤️❤️❤️
You have entice me to make pancakes for breakfast
I I'm now encouraged to make pancakes for breakfast
loved this...Ijust woke and wnhen I'm up I'll be making this recipe on this beautiful Sunday morning! Thanks TK for yet another great presentation!
I add cinnamon to my pancake mix. It will turn the pancake a little brown as opposed to golden brown. Also for those of you who do not want to use regular sugar, try Monkfruit sugar. It is a sugar substitute that is the best by far.
The secret to Bob Evans pancakes is a hint of nutmeg in the batter.
I find Monkfruit is not as sweet as sugar. I have to use M ch more re to get the sweetness level up.
Try cardamon, too. Yum!
Why add sugar at all?
Also nutmeg & cardamon.
Converted this recipe to an "instant mix" that I am quite happy with. Doubled the recipe, replaced "wet ingredients" with powdered eggs, buttermilk powder, & cut-in shortening, in place of the oil. So when preparing, only have to add water to cake batter consistency, & let sit 10 minutes, per your suggestion. Tried the mix out today, & they came out PERFECT!
Thanks for sharing a GOOD pancake recipe, as so often the pancake recipes I find online "fall flat", both literally & figuratively!
I didnt add vanilla, since I dont currently have any vanilla powder, so just leaving that as an optional add-in. I like my pancakes fine without vanilla anyhoo.
I just made this today. It’s very good and naturally tasting yet fluffy! I did alter it a bit though. I didn’t put baking soda but a splash of vinegar, this also makes it quite fluffy. My favorite way of making pancakes actually. As leavener reacts with vinegar I can’t smell or taste vinegar. I had to add additional flour as it’s not so dry here right now. I put some organic blueberries in half and some milk chocolate chunks in another half and they came out quite tasty. I buy all natural pancake mix usually but this is better than the mix. Real maple syrup on chocolate ones and strawberry jam on blueberry ones, they’re very good. Thanks for sharing the recipe!
Such a good recipe!! When I made them, my pancakes turned out so tall, tender and fluffy. Definitely advise you to rest your batter and avoid overmixing. As long as you don't this recipe is foolproof :) and so nice to not have to whip egg whites !!
You're absolutely right, never over mix, I let my mix rest for 10 minutes, that works for me just fine. 😎
Not that I ever did
Yaay! to that final sentence!
I was given a HUGE COOKBOOK by my best friend at my wedding. I found the pancake recipe and they turned out even MORE fluffy than the boxed ones my mom made so I switched to making my own out of scratch. THIS was my recipe. I never bought the boxes. Nothing beats this recipe for making light, fluffy pancakes. But I like mine thick not flat like theirs.
Yes, and you still have to get out measuring cup to measure the box mix, so why not make these instead? Not that much extra to add. 😉
I'm a waffles person..... Until these pancakes! These are so fluffy and tender. My husband adds fruit to the batter. One time we had almost brown bananas so we crushed them and added them to the batter. So good!!!
I love listening to you two! I come looking for your takes on recipes when I need them and you never disappoint. The recipes are approachable, the methods are straight forward and well demonstrated and you two are just a stitch to watch. I'm off now to make pancakes. Thanks again for doing these.
Agree!!! These pancakes are awesome!!👍
Happened across this video on a Saturday morning, so delighted all ingredients are easy pantry staples. Now I’m a hero to the fam for making the easiest most delicious pancakes!
You know, when Chris left I thought this show had jumped the shark. I love the banter from you both and I'm now convinced it's better than ever. You share the spotlight in the different segments which is perfect. Thanks for bringing the show to youtube... love the new people - bringing Dan from out of the back room and Elle!
When he left he ran straight to product manufacturers of products they test and got his name slapped on their products.
The fact is his opinions can't be trusted. ATK is much better off without that idiot.
@@lordgarion514 yeah, he turned out to be a shady guy. I bet they're so glad he's gone.
I never did like him because he has such a snooty attitude and manner.
Chris who? I can’t picture him
Was he the guy with glasses & a bow tie??? I can’t seem to place him?? I just recently started watching again, about 3 months ago, after about 3 years.
Thank you for the pancake flipping tips, and the idea of making the dry mixture ahead of time and storing it in a bag. I look forward to trying your recipe.
Yes, and writing what’s needed for the wet ingredients on the bag, too! Great tip!
Once you store the dry ingredients a few times you never need to write the wet ingredients because it becomes like riding a bike.
It’s crazy that I’m just now watching their channel when I literally watched this show every night growing up
Thank you Bridget and Julia. I just made these pancakes this morning. Perfect. I added blueberries as well.🫐🫐🫐💗🥞🥞🥞💗🫐🫐🫐
Perfect summer breakfast.
Love America's Test Kitchen 💗😊
Wow!!! The best pancakes I ever had. I am making the pancakes along with, you so easy to make, no fuss, no mess. It is so nice to cook with you. Thank you America’s Test Kitchen.
Hi from Kerala, India. Tried this today and it came out perfect. Thank you
At 5:30, I was laughing also! I've been watching you both for years and still can't get enough!
I just love you both. The show is even better with your new format.
Dry Mix:
Flour: 2 cups
Sugar: 3 tablespoons
Baking powder: 4 teaspoons
Salt: 1 teaspoon
Baking Soda: 1/2 teaspoon
Mix ingredients
Wet Mix:
Eggs: 2
Vegetable Oil: 1/4 cup
Milk: 1 + 1/2 cups
Vanilla: 1/2 teaspoon
Mix Ingredients
Combine dry and wet... don't over mix. Leave lumpy and thick.
Let rest for 10 minutes
Grease griddle: 1/2 teaspoon of vegetable oil
Heat: 350 degrees
Pan: 6 / 7 o'clock on stove top
Pancake size: 1/4 cup of batter
Cook: 2 / 3 minutes per side
Keep warm in oven: 200 degrees
You rock!
@@christinehoolihan7433 Thank you, my friend. Appreciate it. I did it because I've started using this recipe and I haven't memorized it yet, so I thought I'd just write it down, post it for reference and save myself the trouble of having to play the video all the time.
Have to say, these pancakes are awesome. What I do now, is I make a batch - make two or three for breakfast - and throw the remainder in a glass jar and leave it in the fridge. Then when I want them, I just pull the jar out, throw the batter in a 1/4 cup measuring unit, throw 'em in the pan and boom, I have pancakes in five minutes. Works out beautifully. FYI: batter seems to last (fresh) for at least a week. Additionally, I use a full teaspoon of vanilla in the mix, not a 1/2, but then again, I'm a vanilla lover.
Enjoy you pancakes, my friend.
Ill try ur recipe dear friend Brian Cox
@@marilynsincere7337 Thank you so much, my lovely friend, Marilyn. But sadly, it's not my recipe, it's the wonderful ladies at "America's Test Kitchen's" recipe, but I can certainly vouch for it. Their pancakes are off the charts, good. Enjoy, my friend.
i love the way you commented your recipe too so cute
This is a great recipe, I've been making it for decades. I found it in my mother's Better Homes and Gardens cookbook from the 1950s. It's awesome, and just as easy as described here. :)
Love these ladies.
Me, too. They seem so genuine.
Count ne to
GENTLEMEN PREFER BLONDES THEY ARE SWEETLY GORGEOUS BRIDGETTE IS HOT
They are two of my favorite chefs, and, as usual, another fantastic recipe!!!
This recipe is similar to my Grandma’s recipe that I use, which is from the 1953 Better Homes & Gardens cookbook, and is good, but these look so much better. Thanks, ATK, for another great recipe.
I've been watching test kitchen since the 90s (can't remember what year lol) and have stacks of your monthly magazines which are well worn. Thank you so much for one of the best cooking shows and possibly the best. Love love love the recipes and Julie and Bridget's no nonsense cooking styles.
I just made these pancakes I have to say these are the best pancakes that I have ever made in my entire 50+ years of life. Appearance-wise, they were beautiful. Mine usually come out blonde no matter how long I cook them. They also have a more rubbery texture and are too flat. I’ve been using a Mark Bittman recipe for a couple of years but I was always dissatisfied with the results. I take at least some of the blame for the lackluster results. Now I understand the importance of fat in the recipe, plus mixing technique and hydration. Also, someone in the comments gave great advice about placing the pancakes furthest from the griddle plug first for even cooking.
I can’t say enough about these pancakes. I doubled the recipe with no other changes. They are amazing.
I worked for a man who's Mom, had her own recipe, and it includes all of your ingredients, but in place of the vegetable oil I use coconut oil, and then her recipe includes about a quarter cup of corn meal. The pancakes are delicious, and he loves dollar pancakes so that's what I always made. And if I was running late, I would use a popular mix, and add some corn meal to it. And another special touch is that I butter each pancake as they come off of the griddle pan. I get nine dollar size cakes. And he prefers clover honey instead of syrup. So that's what he got. Thank you.
Thanks for the share. When you add 1/4c corn meal, don't you need to increase the wet ingredients even slightly?
I would suggest nixing the coconut oil. It raises bad cholesterol.
Just put this pancake recipe to the test this morning for the kids and hubby. Have to admit hands down that this is the best pancake recipe I have ever come across by far. They are the easiest, fluffiest and most delicious tasting pancakes ever, that when followed to a T come out perfect every time. My hubby thought that I had swapped my cooked pancakes out for already made bought ones from the store as the browning on the bottom and top came out beautifully golden and even over the whole pancake. Thanks for the tips and tricks and for a great tasting pancake. No wonder you are both good at your jobs!! I was thinking that maybe next time, I could swap out the oil for melted butter, and replace the milk with buttermilk. Plus you could add in some lemon zest and blueberries..... mmmm yum, the options are endless with this recipe. ⭐️⭐️⭐️⭐️⭐️
😅
I have two of those electric griddles and I find they are slightly hotter at the plug end. Therefore, pour your FIRST pancakes at the cooler end, then at the plug end and you'll get more consistent results.
Thanks
Mine is cooler at the plug end. I always plop my first pancakes there so that they are on the griddle longer.
I use one of those griddle plates that go over the burners. After some trial and error, I found the perfect settings for each burner. Works great, easy to clean, just wipe down and re-season. 😎
Thank you for teaching this old dog the "right way" for pancakes. I found 1 1/2 minutes for side one and one minute for side two works well.
2 cups of flour.
3 tbsp sugar
4tsp baking powder.
1tsp salt
1/2 tsp baking soda
2eggs
1/4 cup oil
1 and half cup milk.
1/2 tsp vanilla
We make these at least once or twice a month. Absolutely delicious. I add 1 tsp vanilla and 3 eggs. Also make a 2nd dry mix ingredient batch right away so next week all I need to add is wet ingredients and I'm done. Additionally, I add mini chocolate chips to my pancake and skip the syrup. Thanks ATK these are fantastic!!!!
I add applesauce instead of oil
@@Tammy-td5ok great idea Tammy.
3 Eggs total??
Now see! This is one of those recipes where its so good one's eyes roll up into the back of one's head with the first bite. I confess to not using a griddle (don't have one) and trying to control the temperature in a non-stick skillet on an electric burner was tricky but that had no ill effect on the taste of these oh-so-dream-come-true pancakes.
This is THE BEST recipe. I've been making them for 2 or 3 months when I saw the episode it was in and it's PERFECT.
I totally disagree
@@nathanfarias1051 They gave a recipe that works perfectly. What can you disagree on? It's not a complex dish that may taste different.
nahuel it dense spongey and saltyish no way they are the best
nahuel check out my critique it goes into it further
2 cups flour
3 TBSP sugar
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
Wet
2 eggs
1/4 cup vegetable oil
1.5 cups milk
1/2 tsp vanilla
Don't over whisk, rest 10 mins, griddle 350°
They look delicious. It makes me chuckle when I see you use a fork and a knife to cut the pancakes. Personally, I prefer using buttermilk and no sugar in my MIL’S recipe. Batter is very thick and they rise sooo high, tender and delicious. I may try this recipe just to compare. Thank you for great recipes, ladies!
Hello Sheryl?
I’m so glad someone wrote out the recipe and shared it.. thanks! Nothing is more frustrating than seeing “click here for recipe” and having to subscribe to get it😟
Yes exactly!!!!!!!
This looks AHMAZING! I've been searching for a pancake recipe to use and I finally found it! Thank you!!
Well there used to be “where's the beef?” I ask where is the buttermilk? I love these two and I have learned much from them over these many years. And their collegiality is charming. Having treasured colleagues is what makes work enjoyable. I would add that room temperature milk and eggs for waffles/pancakes yield better results. Now with biscuits...cold, cold, cold.
Talking about the ingredients being cold You big dummy!…[Fred Sanford]…(waves fist in air)
@@pfcwar5150 that comedy is timeless.
@I HATE CHEESE when you make waffles, pancakes, or cakes you get maximum loft when ingredients are at room temp. Put your eggs in a warm tap water bath for 15 min. Pull butter out to soften. Milk with gentle microwave. Better to use lower power to prevent curdling. Biscuits on the other hand benefit from all ingredients being quite cold. It allows the mixture to bind crumbly and the water vapor from butter to release to provide optimal texture. No such thing as cold biscuits. If you make them right there are no leftovers
🎉smart chefs. Exceptional entertainers! Thank you ladies.
Part of the fun of pancakes eating when I was a kid, whether my mother was making Buttermilk pancakes or my father was making Buckwheat pancakes was getting that first pancake hot out of the skillet... or waiting for the second one... we never held pancakes in the oven.... and as a mother, when I tried putting them in the oven, the pancakes really weren't as fluffy as fresh off the fire.
Eating a pancake at a time always worked in our family..... we all were together in the kitchen and pancakes always were a family highlight.
My kids used to stand next to me at the stove, with their plate, waiting for that super hot pancake... it was half eaten by the time they sat down... no butter, no syrup.. just hot pancake.... best family memories!!
That comment and laughter at 5:32 😂😂
Great job. This is essentially the recipe I’ve used for decades. Only difference is I use buttermilk with much less baking powder but more baking soda.
Baking powder is just baking soda with a dry acid that activates when wet. Instead, I prefer plain baking soda that is activated by the acidic buttermilk.
My adult children grew up eating these pancakes and still ask for them to this day.
Totally agree about the buttermilk!
WELL PLEASE SHARE “YOUR” RECIPE ❓
THANK YOU 🙏
:) Diane
Could you share your recipe? Please.
So, I only use 1tsp baking powder, 1 tsp of baking soda, I use buttermilk instead of regular milk, and I increase to 1tsp vanilla. All else the same. Most times I have to add extra buttermilk to get right consistency. I do same mix of dry ingredients and wet ingredients, then combine by pouring dry into wet and fold together. Important to only fold together. Don’t use mixer. Once folded together, you’re ready to cook. Don’t worry if there are a few small lumps. It will absorb and cook out. Don’t let the lumpiness fool you into beating on it too much.
Enjoy.
@@thinkingoutloud6741 Thank you so much!
Skip the line, here is the recipe:
Dry:
1. 2 cups of all purpose
2. 4 tee spoon baking powder flour
3. 1 tee spoon salt
4. 1/2 tee spoon baking soda
Wet:
1. 2 egg
2. 1/4 cup vegetable oil
3. 1/2 cup milk
4. Splash of vanilla extract
Not over whisking!
Mix dry ingredients
Mix wet ingredicats
Combine dry & wet ingredients without over whisking and wait 10 minutes
Thank you. Antonio
Hi! Please edit your list…it’s 1 1/2 cups of milk :)
Thank you 😊, thank you 😂, thank you all for making my day and dinner 🙏
Finally I'm vindicated! Since the 1970s I've been making lumpy pancake batter lol. I like that you add more baking powder .
"In theory this recipe serves 4 - 6 people," as they both laugh - like that's gonna happen
Hey beautiful, I must say your smile is Worth a million diamond 💎
😂 yeah that was funny
@@mrsheatherteske lol she won't even day thank you
That was comedy gold😂😂😂
You can tell that from looking at them
These ladies really make some great cooking hosts.
I’ve made these quite a few times and they are super fantastic and everyone LOVED them!
Y'all are looking so good! Nice hair and makeup.
Words are not enough to compliment you Carmen Morena
@@lucassmith8977 Dude -are you looking for a date?!
I could never make a good pancake, never!
This looks easy and delicious I think l will give it a try.
Thank You.
My dad introduced me to orange zest in his waffle and pancake batter in the 60s, before zesters were a common household tool. He used the fine side of the box grater. Today I'd use my rasp-style zester. If I'm lazy, I use orange extract, but fresh zest is still the best.
I'm going to do that. Thank you
I'm going to do that, thank you
I was looking forward to see who can teach me to make the best pancakes and I see now that you are the Master. Hoping to see more recipes from you! 🥳
Look up the French toast recipe because it’s oven baked by a guest home chef.
Home run recipe all the time. My family always says it’s the best pancakes they’ve ever had. We enjoy them with pure 100% CDN maple syrup of course.
My favorite part 5:32 “this recipe in theory serves 4-6 people” both look at each other “BAHAHAHAHAHA!!”
Made this recipe just now. Delicious fluffy pancakes. Tip: make sure you don’t have any clumps in your baking powder before adding.
I got three servings for myself.
@@andreaandrea2000
Wisk your dry ingredients, works on the box mix.
Edit: It also works good on the recipe. I think the recipes' pancakes taste better than the box mix.
I'm some what of 4-6 people myself
I watch that part in 1.75x faster speed. it's more funny, try it!
Love this! Also made an orange, bacon compound butter with it. The kids and I loved it! Thank you!
Nice recipe! I'm one of those people who hates the taste of anything made with Self rising flours though, because it always has too must soda taste. When I was nine, I used too much Baking Soda in my cookies a few times. Baking Powder is actually made of baking soda, but with an acidic ingredient added, usually cream of tartar, and often a thickener like cornstarch. The only reason to add more soda is if you are using buttermilk to balance it which is on the acidic side, making it taste better & raise more. But just the baking power alone would work well with this. If you use buttermilk in place of milk the soda makes it puff up even more. Just a hint from me who has been cooking from scratch since I was 9 years old and I'm going on 69 now. My mom always let my sisters and I loose in the kitchen.
I made this with Almond Milk and the results were just as delicious. Will be making this recipe for years to come.
And I would say this serves 3-4 people.
That looks good and easy. I can’t wait to see the recipe for the butter. I’m so happy to have found you on TH-cam. I love watching you on tv. But, I don’t get to watch you all the time. So, this is wonderful. 😊💜
Happy cooking 👍🏼😊
Made these this morning, my Wife even commented how light they were. Best pancake recipe I’ve ever used. Wife says this recipe is a keeper!
I have been using an identical recipe for years except for the vanilla. I will add it next time. Thanks for the tip about beating/over beating. I bet my "same old" recipe is now new and much improved because of your help.
This recipe made the BEST pancake I ever prepared. The family raved! Thanks so much!
Two of my favorite gals! Looking forward to trying this one. Thanks for sharing.
I make pancakes from scratch a couple times a month, my Great Uncle Charlie’s style... 🥞 resting the batter is a must,,,
On
Yummy
Absolutely! The batter must rest.
Thank you Ladies of Test kitchen 😁, I was just saying to The Lord Jesus Christ I need a Home Made pancakes 🥞 recipe, now I have one I will make my Pancakes 🥞 Tomorrow with my New All Purpose Flour I got that I have been just settling for Grit's or instant oatmeal flavor packets. Thank you Jesus for leading me to Test kitchen 🤠😊📖 to find a Great Pancake 🥞 Recipe.. 🦅
Thank you for liking what I wrote from my ❤️, Im almost done with the Pancake recipe you Ladies from America's Test kitchen 😁 shared may Our Lord Jesus Christ 🙏 💕🙏💗 Bless You two Ladies. Next I'm going to make your home made French Toast Recipe enough for one person.The Lord Jesus Christ will give me Great Wisdom on how to work with your Recipe. Shalom
Thank you for liking what I wrote, God Bless You. Debbie Donovan
I need to find my dad's griddle. I purchased a new house in April and my caregiver at the time I think shoved the most of everything into the closets. I have most of my kitchen stuff but not all of it. Now she has quit so I can't go into the closets but I'll find it. My dad was a fabulous cook and he loved to make breakfast and when he passed away I got his griddle. :-)
The key to the fluffiness is not to have lumps in the batter. Lumps, in many cases, have dry flour when you pop them. The key is to let your baking powder and baking soda work. Mix the batter thoroughly (no lumps) and let it sit quietly in the bowl for 5 to 10 minutes. You will actually see the batter expand and get some bubbles on the top. You then take the ladle and pour the batter on the griddle. Then when you turn them, do not press down on them with the spatula.
My spouse doesn’t like pancakes, so I make a one-bowl, single-serving version that’s even easier than Julia’s. Mix a half-cup of AP flour and a teaspoon of baking soda (not baking powder) in a mixing bowl. Add one egg, a tablespoon of olive oil, a teaspoon of vanilla extract and a half-cup of buttermilk and stir until all ingredients are just combined. Makes three good-size pancakes. (I skip the test pancake and start the pancakes when drops of water dance on the griddle.)
I’m going to try this.... I get so tired of videos that show how to make things for 6 people when it’s just me!!!
I tried this.... it was very good!!! Thank you!!!
I add 7-Up to mine...but I do cheat and use bisquick😁😁 the 7-Up is for fluffy & a bit of sweetness for the pancakes 😉 I’m going to try their new recipe next time.
Almond milk okay? Do not have any othe kind of milk in house.
@@nathanlenelee7520 This is late, but I'd assume so.
Best recipe I've ever had for pancakes is 2 cups of self rising flour, 2 eggs and 2 cups of buttermilk. 222. Easy to remember. Stir. Add a little more milk (either buttermilk or regular milk)to make it the consistency you want. Boom. So good. So much easier.
That is easy! I like White Lily unbleached self rising. Makes everything so tender and fluffy and has a just perceptible better flavor than bleached.
@@brt5273 I've never seen White Lily? You get at a health food store?? Maybe Amazon has it! Lol
@@brt5273 Oh my gosh, Amazon DOES have it!
@@joomajul8033 It's the best for tender biscuits, pancakes and quickbreads because it's soft wheat with low gluten. You'll love it lol
Not so great for yeast breads since it's low gluten.
@@joomajul8033 Yep I get it fro Amazon too.
Great tips and a great recipe! Thank you!
This is without a doubt the best pancake recipe ever. Only thing I did different was fry the cakes in butter rather than more oil. Superb.
You ladies are awesome! And these pancakes are delish!!! Always a success!!! Thank you for all the yummy recipes!!!
Thanks so much! The Pandemic has brought me back to the kitchen! I love all your recipes.👏🏼💕
Hello Mary
They look yummy I'm going to try these, thank you for the recipe, hugs
I love you two so much. This was a hoot. Good pancakes...I made them. 😊
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Made these and added brown sugar instead and a hint of nutmeg. Wow! They were so good!
I also halved the recipe
Pancakes good for
Breakfast
Smile and cheers
Bridget!❤️
Really good straight to the point effective teaching skills👌🏾
That griddle has a non-stick surface. You don't need to coat it with oil before cooking pancakes. It gives them a nicer uniform golden brown color when you don't.
Pretty sure they know that.🤪
I've never made good pancakes until I found your recipe, I cut it in half and used a grille and they came out great
thank you so much.
This the same recipe that I have been using for years. So much better than box mix. I converted a coworker to this recipe. With a box mix you still have to measure out the mix and add eggs & milk, whats the big deal with having to add a few other things, baking powder, soda, salt & sugar? It is so much better and you know what is in it as in no hidden or extra preservatives. I have used whole wheat flour and honey, subbed with buttermilk. If you do overwork the mixture let it set for a bit longer to thicken up. Gram taught me to make pancakes (amongst other things) for my dad, her son, when I was about 8 or 9 because he liked them and mother was really an awful cook! One way Gram got her digs in was to teach me to cook and bake!!! 🥰😂