pancake recipe restaurant style
How to Make Restaurant-Style Pancakes at Home: A Step-by-Step Recipe Guide
Introduction: Pancakes are a classic breakfast dish that many people love. There’s something about fluffy, warm pancakes that just hits the spot. While you could make pancakes from a boxed mix, there’s nothing quite like making them from scratch. In this guide, we’ll go through a step-by-step recipe for making restaurant-style pancakes at home.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs until fluffy. Then add the buttermilk, melted butter, and vanilla extract, and whisk together until well combined.
- Pour the wet ingredients into the dry ingredients, and whisk until just combined. Be careful not to overmix, as this can result in tough pancakes.
- Heat a griddle or large skillet over medium heat. Add a small amount of butter or oil to the pan.
- Using a 1/4 cup measure, scoop the batter onto the griddle or skillet. Cook for 2-3 minutes on one side, until bubbles start to form on the surface of the pancake.
- Flip the pancake and cook for an additional 1-2 minutes on the other side, until golden brown.
- Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- Serve the pancakes hot with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
- To keep the pancakes warm while cooking, place them in a 200°F oven until ready to serve.
- If you don’t have buttermilk, you can substitute with regular milk and a tablespoon of vinegar or lemon juice.
- For fluffier pancakes, separate the egg whites from the yolks and beat the whites until stiff peaks form. Then fold the egg whites into the batter just before cooking.
- Don’t overmix the batter, as this can result in tough pancakes. It’s okay if there are still some lumps in the batter.
Conclusion: With this recipe, you can make delicious restaurant-style pancakes right in your own kitchen. The key is in the buttermilk, which gives the pancakes a slight tang and helps to activate the baking soda. So why settle for a boxed mix when you can make pancakes from scratch in just a few simple steps? Give this recipe a try and enjoy a classic breakfast favorite any day of the week.