Are you craving a fluffy, flavourful breakfast that's quick and easy to make? Look no further! Pamela's Pittsburgh Pancakes are the perfect solution for busy mornings or a delightful weekend brunch. This recipe delivers a delicious twist on classic pancakes, incorporating elements that make them truly special. These aren't your average pancakes; they're light, fluffy, and bursting with irresistible flavor. Get ready to experience a taste of homemade comfort food that's sure to become a family favorite!
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 4 tablespoons unsalted butter, melted (plus extra for greasing the griddle)
- 1 teaspoon vanilla extract
- Optional: ½ cup blueberries, chocolate chips, or chopped nuts
Instructions:
Get Started:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for perfectly fluffy pancakes.
Wet Ingredients:
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure the butter is fully melted and slightly cooled to prevent cooking the egg prematurely.
Combining:
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix; a few lumps are okay. Overmixing develops the gluten in the flour, resulting in tough pancakes.
Cooking the Pancakes:
-
Heat a lightly oiled griddle or frying pan over medium heat. You'll know it's ready when a drop of water sizzles on the surface.
-
Pour ¼ cup of batter onto the hot griddle for each pancake. Leave a little space between each pancake to allow for expansion.
-
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
Serving:
- Serve immediately with your favorite toppings such as butter, syrup, whipped cream, fruit, or a sprinkle of powdered sugar.
Tips for Perfect Pancakes:
- Don't overmix the batter: Overmixing leads to tough pancakes. Mix until just combined.
- Let the batter rest: Allowing the batter to rest for 5-10 minutes before cooking allows the gluten to relax, resulting in fluffier pancakes.
- Use a good quality griddle: A well-seasoned griddle or non-stick pan will prevent sticking and ensure even cooking.
- Adjust the heat as needed: If the pancakes are browning too quickly, lower the heat. If they're taking too long to cook, increase the heat slightly.
Variations:
- Buttermilk Pancakes: Substitute buttermilk for the milk for a tangier flavor.
- Lemon Ricotta Pancakes: Add ½ cup of ricotta cheese and the zest of one lemon to the batter for a unique twist.
- Whole Wheat Pancakes: Substitute ½ cup of whole wheat flour for part of the all-purpose flour for a healthier option.
Nutritional Information (per pancake, approximate):
- Calories: Approximately 150-200 (depending on toppings and variations)
- Protein: 4-5g
- Fat: 5-7g
- Carbohydrates: 25-30g
These delicious and easy-to-make Pamela's Pittsburgh Pancakes are perfect for any occasion. They are a quick dinner idea, a fantastic addition to a healthy meal plan, and an easy way to elevate your homemade cooking. Enjoy!