Sundays are typically spent in search of perfection at my house because Sundays are for pancakes. I'm not a baker by nature, which means that I take a lackadaisical approach to measuring ingredients. As such, I've come close to perfection but I don't have the means to duplicate that effort.
So, today, I turn to you, Fat City readers, in hopes that you know the secret to making a perfect pancake.
I use a version of Mark Bittman's recipe for basic pancakes or I doctor up a Krusteaz mix with nutmeg, cinnamon, brown sugar, vanilla, and a little bit of vegetable oil. The recipe is usually determined by whether I've managed to awaken before the sunrise that morning. The later in the day, the more likely that pancakes will receive more of my effort.
The Guardian claims to have found the perfect pancake, and it's just milk, flour, eggs and a pinch of salt cooked in a small "knob of butter." The result is pancakes "that are almost Puritan." Their work ethic is admirable, but I'm not sure anybody is looking to the Puritans for pancakes.
I know home chefs who rest their batter, believe that salt (similar to adding a savory element to chocolate-chip cookies) is critical, and obsess over the level of heat below their griddle. All of them are convinced that they've uncovered the holy grail of flapjack preparation. So, has anybody found the right recipe or technique for making perfect pancakes?
[Image via Flickr: D'Arcy Norman]
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