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 at a young age (story from Lois Crawford). First, I fried eggs and boiled hot dogs. Then I moved up to such important stuff as pancakes. And like most cooks, I made a few mistakes...and learned from them.
When I was about 12, I decided to make pancakes for my sisters and a couple of cousins who were visiting. I was so proud of myself. I found the recipe and made the pancakes from scratch. The only trouble was that instead of being 1 or 2-inch fluffy pancakes, each one rose to about 6 inches! And they tasted awful.
Since I was the oldest, I made everyone eat them anyway. I, of course, tasted them and then didn't join the feast. When my mom came home, I discovered that the canister I thought was flour was really powdered milk. 🙂
I have since learned how to make delicious pancakes using the proper ingredients. I use James Beard's ingredient list in my recipe, James Beard's Pancakes. I think you're going to love them. I do.
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
-
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 the dry ingredients and stir until combined.
-
Drop a gravy ladle of batter (about ¼ cup for each pancake) on your hot, lightly greased griddle (350F degrees) and cook until many 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!
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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