Several months ago, Daniel started making pancakes on the weekend. Usually Saturdays. We went through about a box of pancake mix before we realized that, hey, most pancake mixes contain trans fats (I KID YOU NOT). Which, ew. He was pretty sure he could come up with a homemade pancake mix that would withstand our discerning tastes.
Our pancake requirements are as follows, and yours may or may not be different:
- Thin. I myself do not mind fat pancakes much, but the most delicious ones are thin, almost like crepes but not as flimsy.
- Taste good. So many pancakes make the right texture but are all off taste-wise. I like that tangy taste the batter has when it’s good.
- Texture. The pancake should not resemble a frisbee.
After much trial and error involving DM’d pancake recipes on Twitter, calls to mothers, and various tips gleaned from coffeeshop customers, Daniel came up with a recipe. These pancakes result in delicious tasting, thin pancakes that do not resemble a frisbee in either taste or texture. In case you are also on the hunt for the perfect pancake, I can wholeheartedly recommend these.
(I asked Daniel what I should name these, and he said, “Delicious Pancakes. You can add a ‘.net’ if you want.” So there you have it.)
Delicious Pancakes by Daniel
Just short of 1 C flour
3/4 t baking powder
1/2 t baking soda
1/2 t salt (DO NOT SKIP THE SALT!)
3 1/2 T vegetable oil
Just over 1 C milk
Mix ingredients until lumpy. Make pancakes. I think we each get about three 4″ pancakes out of this recipe, but you could easily double it if you need more.
(I was going to do an approximation of this recipe in the Metric system, but… I never really learned it and the conversion calculators confused me and gave weird units of measurement. Do you normally measure things like flour in grams? What about butter? Milk?)
If you try this recipe out, would you let me know what you think? Enjoy!