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Day 12/366: 44 pancakes | by karynsig
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Day 12/366: 44 pancakes

A common late-morning weekend breakfast ritual is making a big batch of Icelandic pancakes. They're similar to crepes, just smaller in diameter. They're so much easier to make than I thought they'd be, you just need the right pan and to cook them at the right temperature.

 

The recipe...in estimates since I don't have an exact recipe that I follow:

 

About 3-3½ cups of flour

1/8 teaspoon baking powder

1/8 teaspoon baking powder

4½ cups or so of milk, at room temp.

3 eggs, beaten, at room temp.

3 tablespoons of butter, melted but cooled

1 tablespoon vanilla

 

In a large bowl, mix dry ingredients.

 

With a wire whisk, whisk together about 2 cups of milk with the dry ingredients. The mixture should be very thick. If you need to, add a bit more milk until it makes a very thick mixture (it shouldn't be easy to whisk). Whisk until mostly smooth. Add the remaining milk - the batter should be soupy, but with a little bit of weight to it.

 

Add the eggs; whisk together well.

 

Add the butter; whisk together well.

 

If the batter is a bit thick still, add a little more milk, about ½ cup at a time.

 

Add the vanilla; whisk well.

 

Let settle for about 20 minutes (this helps the molecules expand so the pancakes aren't chewy).

 

Preheat the pan at medium-medium high. I use a small ladle to measure the batter for each pancake - it's probably a little more than ¼ cup. Shake the batter out until it thinly coats the entire bottom of the pan.

 

Once the edges start coming away from the pan and you can see the bottom is a nice brown (about 1-1½ minutes), flip the pancake with a metal spatula. Let the opposite side cook for approximately 30 seconds.

 

This recipe made 44 pancakes, so it can be halved, but between the 4 of us there are ALWAYS eaten over the weekend with a fight for the last one.

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Taken on January 12, 2008