I've been making my version of pancakes for some time. There never really was a recipe, though.I just mixed the ingredients until I got the right consistency. Sort of a "Justin's Test Kitchen." These have always been a brunch favorite, but the real secret is making them in smaller batches, for me at least, because I hate making a mess of the kitchen, or being too distracted by friends to focus on the pancakes.
I love serving up stacks of three smallish pancakes. It's the perfect amount of fluffy yummy pancake goodness that can pair well with other breakfast treats, like oven bacon and coffee. It's like tapas for breakfast.
Yesterday, I decided to make breakfast for dinner and I realized I couldn't find my recipe anywhere. I realized I had scribbled the outlines of a recipe in a notebook I'd long since lost. So, after last night's tasticiousness, I decided that I'd finally, once and for all, post the recipe to my website for all to enjoy—and for me to refer to.
Justin's Famous Pancakes
PREP TIME: 5-7 Minute
COOK TIME: 15 Minutes
DOUBLING: Recipe can be doubled, but not tripled.
1 1/2 Cups all-purpose flour (white or unbleached, but never wheat or bread flour)
4 tsp baking powder
1 1/4 tsp iodized salt
1 tbsp sugar
1 1/2 Cups Whole Milk (or Buttermilk; NEVER skim or 1%)
1 large egg
1/2 tsp Vanilla Extract
1 tbsp melted butter (or lard/bacon grease. Halve the salt if using bacon grease)
Vegetable Oil (for the pan/griddle)
Butter, softened (for topping)
100% pure Maple Syrup
Large Mixing Bowl
Medium Mixing Bowl
Large non-stick frying pan or Griddle
Keep the dry ingredients and wet ingredients separate until you're ready to actually fry up the pancakes. In the large mixing bowl, gather all the dry ingredients and combine with a fork until everything is well mixed. In the medium mixing bowl, whisk together all the wet ingredients except the vegetable oil, maple syrup, and additional butter.
Turn your griddle or set your stove to medium-low heat. Add about a tablespoon of vegetable and wait until the oil has heated up. (If it's smoking, it's too hot. Turn it all off, and discard the cooled oil. You're doing it wrong. Deep breath. Focus. Start over.)
Combine your wet and dry ingredients until they are well mixed. If you are doubling the recipe, you may need to add more milk. I just eyeball it to I get the right consistency. Be especially careful NOT to over-beat or over-mix. You want it fairly lumpy—well-mixed, but lumpy.
Using a 1/3 cup measuring cup, pour 1/4 cup sized pancakes into your griddle. I usually do 3 at a time, hence the tri-stack. Look for uniform bubbles showing on the top side, that's your indication that it's time to flip. Once you've flipped the pancakes, spread a little butter on to the crispy top of each pancake. Give it about 4 minutes. You can use a toothpick to check the doneness of the center of a particular pancake if you're worried about that.
Add additional vegetable oil for each new round of pancakes, making sure that you wait a minute or two for the oil to heat up.
Stack three pancakes, layering maple syrup in between, and serve with additional butter on top. Voila. Justin's famous Tri-Stack.