When I was growing up, I remember my father making pancakes on weekends. While they were a treat, I realized they were a bit on the dense side. That fact became more evident when I finally had pancakes when I went out to eat on Sundays and then again, when I attended college in Connecticut.
I did have an outline of how my father used to make pancakes. But after much searching I settled on what appeared to be a decent recipe at King Arthur’s Flour’s website: http://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe
When I first tried a microbatch version of the recipe, I felt the pancakes weren’t light/fluffy enough. Additionally, I wondered about the use of sugar in the recipe, since I already knew I would be using good maple syrup with the pancakes. So, I altered the King Arthur Flour’s recipe for a microbatch to:
1/2 cup+1/8 cup flour
3/8 teaspoon salt
1 1/2 teaspoons of Rumford’s baking powder
1 large egg
5 oz milk
I whisked together the dry ingredients first to evenly distribute all the components. I beat the egg and then beat into the milk. The egg/milk mixture was then poured into the dry mixture and then quickly whisked to make a batter which I then let sit for 15 minutes as per the instructions from the
King Arthur’s recipe. I poured ~1/3 cup of batter for a pancake and cooked it for 2 min/side with a
yield of 4 ~6″ pancakes. My wife said she really liked these – more than the one’s she’s had when we’ve gone out for breakfast!
Observation (29 Nov 2020) –
Based on my recent experience on making french toast, it seems ~40% max heat is a good cooking temperature for pancakes at 2 min/side.