Pancakes To Swoon Over
For the love of pancakes, it’s just arrived. You won’t need willpower here. Pancakes are an outstanding comfort food that will make you swoon. They make breakfast exciting. And, weekends easily, a little more special. They are simple, but the truth about it, one wonderful bite immediately reminds us we can have heaven on earth.
Large cast-iron pan preheated
Olive oil as needed for cooking
1 cup Gold Medal flour
¼ cup sugar
1 teaspoon kosher salt
2 cups whole sour cream, room temperature
1 teaspoon no-sodium seltzer water
1 Tablespoon pure vanilla extract
½ teaspoon butter extract
4 beaten egg yolks, room temperature
4 beaten egg whites, room temperature
Preheat a large cast-iron pan on medium to about 325 F for 15 minutes
In a large bowl, fold 1 cup of flour, sugar and salt, until incorporated.
In a separate bowl, fold ingredients one at a time. Sour cream – seltzer water – vanilla extract – butter extract and beaten egg yolks.
Beat egg whites at low speed for 2 to 3 minutes. Move to medium-high until you see the peaks. It doesn’t need to be perfect for this dish.
Next step: Fold sour cream mixture into the flour mixture,
Fold egg whites into the batter. Don’t over mix.
Place 2 Tablespoons of olive oil or more if needed, into preheated pan. Using an ice cream scoop, pour 2 scoops of pancake batter into pan.
Cook pancakes until golden brown. Cook for 2 to 3 minutes on each side. Look for bubbles on top. Please see tip #1. Temperature equals successful pancakes.
Dust pancakes immediately with powdered sugar, and serve warm.
Mama G’s How-To:
1. Do a water test to check the temperature of cast-iron pan. Sprinkle a few drops of water into pan. If drops bounce back up in the same spot, then pan is hot enough. If drops jump out of the pan, it is too hot. If pan is too hot the pancakes will burn and oil can catch fire.
2. Separating egg yolks from egg whites makes pancakes tender. Eggs are over-beaten if there is liquid weeping.
3. Never over mix pancake batter. This develops the gluten and pancakes will be tough.
4. Don’t leave pancake batter sitting. The gluten over develops even while you are making the pancakes. Leaving batter to sit makes pancakes too tough. Placing batter in the refrigerator will slow down the process.
5. In this recipe you will notice I say the word “fold.” This helps to maintain the structural integrity of the dish. Over mixing will cause tough pancakes because the gluten over develops.
6. Stir the batter once, between pancakes so ingredients don’t settle.
7. Adding seltzer water makes pancakes light. This works great for scrambled eggs too.
8. This dish needs oil in the beginning. If you continue to add oil, the pancakes will be too saturated because they are light. I dribble oil around the sides of the pan and then use a paper towel to coat the rest of the pan with the oil. It is hot so use caution. You can also use cooking spray. The spray can sometimes make the pancakes brown if you use too much. Cast-iron is almost non-stick.
9. When bubbles form on pancakes, it is time to turn.
10. Invest in a wide fish spatula.
11. To keep pancakes warm, place them between cloth napkins.
12. With this recipe accurate flour measurement of 1 cup is important.
13. When using a measuring cup to measure flour, make sure you keep your eye level to the cup. Never look down at the measure cup. This will give you an inaccurate reading.
Note: It is the heated olive oil and the cast-iron pan that gives the pancakes a crispy edge. Cast-iron maintains consistent heat.
Bonus Tip: Add a dollop of sour cream to scrambled eggs.
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