Eggs are added to the dry ingredients.
Pancake batter dictates the density and texture of the pancakes it produces. Preparing a pancake mix from scratch allows you to revise the recipe for personal taste. Using a wire whisk folds the batter's wet and dry ingredients in a thorough manner, but you may use a fork instead. Using a spoon, though, causes too many lumps in the batter. Electric mixers are too powerful and should not be used to mix pancake batter. Pancake batter is lumpy, but the lumps should be peppercorn size, not pea size. Use caution to break up lumps; too much stirring produces tough pancakes, and gentle stirring produces the desired results.
Instructions
1. Choose a flour for the batter. All-purpose flour is the standard choice. Whole wheat flour produces a coarser texture. For gluten-free and fiber-rich pancakes, try a 1/2 buckwheat flour and 1/2 rice flour mixture.
2. Sift 2 cups of the flour, and then measure it into a bowl. Add sugar, baking powder, baking soda and salt. Mix the ingredients completely with a wire whisk or fork.
3. Crack 2 eggs into the bowl of dry ingredients. Remove eggshell chips from the combination if necessary. Add milk, oil and vanilla extract. Healthful oils are canola or vegetable oil, but melted butter adds crispiness and flavor.
4. Stir the combined ingredients gently with the whisk or fork until all the dry ingredients are moistened. The batter will have some small lumps.
5. Allow the batter to rest for a couple of minutes. Then it is ready to be used or stored in a refrigerator up to 24 hours. This recipe makes 10 to 12 pancakes.
Tags: into bowl, Pancake batter, stirring produces, whisk fork, wire whisk