Our New Favorite Pancakes

By Chef Megan Joy / January 13, 2016

Over the holidays, I received several new cookbooks to add to my collection. One that I’ve been using a lot- Breakfast: Recipes to wake up forĀ by George Weld and Evan Hanczor- has proven itself in the kitchen again and again.

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We’ve made the pancake recipe twice is the past week, and though each time I mean to snap some photos of the pancakes, they get consumed too quickly.

Pancakes above sea level can be tricky, and extremely disappointing if they come out gooey and flat. These rose nicely and were fluffy, cakey, and just about everything you could want.

George and Evan offer a tip for testing if a pancake is done- rather than flipping the pancakes again and again (which flattens them out), put your hand gently on the top of one and push it very slightly to the side. If the top of the pancake slides over without the bottom of the pancake, keep cooking.

I hope you enjoy these as much as we do. Happy baking!

How to make this high altitude adjusted recipe:

Our New Favorite Pancakes

Adapted from Breakfast: Recipes worth waking up for by George Weld & Evan Hanczor

Note: To make this recipe for Vail altitudes (8,200-8,500 feet), reduce the baking powder to 1/2 tablespoon.

3.0 from 2 reviews
Our New Favorite Pancakes
Recipe type: High Altitude Baking
Serves: 4-6 servings
 
Ingredients
  • 4 eggs
  • 2½ cups whole milk
  • 1 tablespoon vanilla extract
  • 6 tablespoons (3 oz) unsalted butter, melted, plus extra for cooking
  • 2¼ cups all-purpose flour
  • 1 teaspoon salt
  • ¾ tablespoon baking powder (Eagle altitude)
  • ¼ cup sugar
Instructions
  1. In a medium bowl, combine the eggs, milk, and vanilla and whip until foamy.
  2. Add the melted butter and mix well.
  3. In another bowl, combine the flour, salt, baking powder, and sugar, and blend well.
  4. Add the egg mixture to the flour mixture and blend lightly with a whisk. The batter will still be slightly lumpy.
  5. Heat a griddle over medium heat or until it is hot enough to melt butter without browning it.
  6. Put a teaspoon of butter on the griddle before adding the pancakes.
  7. For each pancake, scoop ¼ cup of batter onto the skillet and cook for about 3 minutes on the first side, or until bubbles begin to rise through the surface of the pancake.
  8. Then flip and cook 2 minutes on the other side.
  9. Repeat with the remaining batter.
To make this recipe at sea level, increase the baking powder to 1 heaping tablespoon. Baking times may vary slightly.

About the author

Chef Megan Joy

3comments
Olga (Thornton CO) - March 12, 2016

I will not make this recipe again. I made 1/2 recipe and the batter was to thin, like for crepes. So I added more flour. The result was flat. I think there may be a measurement mistake.

Reply
    Chef Megan Joy - March 23, 2016

    Sorry to hear this did not work for you Olga. We eat this recipe nearly every week and it works great every time up here. I have two suggestions- make sure to properly emulsify your batter by drizzling the melted butter into the milk/eggs while whisking, rather than dumping it all in at once. Also, being at a lower altitude, you’ll want to increase your baking powder.

    Reply
Pauli Novak - May 20, 2016

I love this pancake recipe, I just made it again this morning with blueberries for my birthday breakfast! It works perfectly for me at 9000 ft with a little less leavening.

Reply
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