To make perfect pancakes from scratch at home, you not very need a recipe. Chef, author, and all-around food authority Michael Ruhlman explains the basics of pancake batter -- and other related batters:
If you have pancake fever roused by all this National Pancake Day talk, but trekking out to your area IHOP for Free Pancake Day is not your thing, because it is the week of eating in, which recommends you not do that anyway read on.
The quick bread ratio is 2 parts flour and liquid, 1 part egg and butter. That will give you a perfect muffin or, baked in a loaf pan, a quick bread. Now, you also need to have a small process and common sense. A teaspoon of baking powder for every 5 ounces (cup) of flour is needed for leavening, a pinch of salt for flavor, but that is it. If you need a lemon-lime cake, add lemon and lime juice and zest; vanilla is always nice, or add lemon and poppy seeds, add cranberry and orange, blueberries, bananas. Make a savory fast bread with cumin coriander and ginger to accompany a dal. (Secret: If you season the batter with a small sugar and vanilla and pour it on a griddle, you have perfect pancakes. That savory quick bread suggestion? Pour it over corn or peas, to bind them, spoon the mixture in to hot oil for incredible fritters).
Food expert Alton Brown has some valuable tips for cooking pancakes at home, including recommendations to weight out the dry ingredients ( flour, which ideally would be a combination of both all-purpose and cake flours), adding something acidic like buttermilk to batters using baking soda, and a reminder that pancake batter should be lumpy and not overbeaten. The recipe for his "Instant Pancake Mix" is here.
Need a icy pancake dispenser like the cooks use at your neighborhood greasy spoon? Go with something much cooler, and greener : a cleaned-out Heinz ketchup squeeze bottle.
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