This pancake recipe from James Beard makes the lightest fluffiest pancakes. They are just heavenly! Light, fluffy, heavenly pancakes.
James Beard's Pancakes
I started cooking when I was young. Mac and cheese was my first dish, and I've improved it a lot since then. Pancakes were my favorite breakfast meal, so I worked on that recipe on the weekends. We had a farm and the weekdays were always too busy for a full cooked breakfast.
My first few batches of pancakes were not great. For one thing I was stirring them to batter way too much and secondly the recipe was just not good.
I have since learned how to make delicious pancakes using the proper ingredients and methods. I use James Beard's pancake recipe ingredient list.
Who Was James Beard?
According to Britannica.com, James Beard was an American culinary expert who championed simple American and English dishes and wrote one of the first serious books on outdoor cooking. In 1945, he became the first chef to demonstrate cooking on network television. Beard’s more than 20 cookbooks included James Beard’s American Cookery (1972) and Beard on Bread (1973).
What You Need
You'll need a bowl, measuring cups and spoons, a wire whisk or an electric mixer, and a good pancake griddle.
Pancake Recipe From James Beard
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 1 ½ cups milk
- ¼ cup melted butter
Instructions
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Mix all dry ingredients in a large mixing bowl.
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Melt the butter (don't get it too hot), add the milk, then add the eggs. Mix to combine.
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Add the wet mixture to the dry ingredients and stir until combined; don't over-stir.
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Drop a gravy ladle of batter (about ¼ cup per pancake) onto your hot, lightly greased griddle (350°F) and cook until many bubbles form.
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Then, flip the pancake over and cook it a minute or two longer until golden brown.
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Serve with butter, maple syrup, and jam. Delicious!
James Beard's Pancakes Are Light And Fluffy
Author: Recipe Idea Shop
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs lightly beaten
- 1 ½ cups milk
- ¼ cup melted butter
Instructions
- Mix all dry ingredients in a large mixing bowl.
- Melt the butter, add the milk to the butter and then add the eggs. Mix to combine.
- Add the wet mixture to dry ingredients and stir until combined.
- Drop a gravy ladle full of batter (about ¼ cup for each pancake) on your hot, lightly greased griddle (350F degrees) and cook until lots of bubbles form.
- Then turn the pancake over and cook it a minute or two longer until golden brown.
- Serve with butter, maple syrup and jam. Delicious!
Nutrition (may vary depending on ingredients and amounts used)
Notes
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