Ready in 30 minutes
This recipe is from the Original Pantry Cafe, an 85 year old establishment in Los Angeles.
These airy, cakelike pancakes are the pinnacle of doughy goodness. Starting the day off with a plate of these always puts smiles on my family's faces!
Serve with whipped butter and syrup.
Blend eggs, milk, vanilla, salt, and sugar together well. Then add flour and oil. Blend. Let sit for a while then add baking powder. Pour over preheated pan.
~~TIPS FOR PERFECT PANCAKES~~
There's a fine balance between "doughy" and "rubbery". Do not over-mix pancake batter because this overdevelops the gluten, resulting in rubbery pancakes. Over-mixing also bursts the batter air bubbles, which are important for light pancakes. Stir the batter gently ONLY until moistened. The remaining small lumps will cook out, so don’t worry about them. Keep in mind that each cook measures differently, so the batter may need slight adjustments. If the batter seems too thick, thin it with a tablespoon at a time or milk or buttermilk or water; if it seems too thin and runny, blend in a tablespoon or so of flour. Pancake batter that is too thick means it won’t spread, resulting in thick pancakes with doughy centers. Pancake batter consistency is important, but sometimes unpredictable, since ingredients, how long the batter sits, and even weather affect the batter.
As for the cooking process, Choose a skillet that is heavy and with a large flat bottom. Add 2-3 tablespoons of oil to the skillet and heat over medium-low for at least 3 minutes before adding batter. Pour about 1/4-1/2 cup of batter into the skillet. If the center is still doughy when the sides are browned your skillet is too hot. Reduce the heat and continue cooking until the center is set. Do not flatten the pancakes with your spatula this will ruin the texture. Also it may help to spread the batter out when you pour into the skillet if the batter is extra thick. If you flip the pancakes too soon, not only will they look funny, but they may get doughy inside. Make sure you wait until many bubbles have formed before you flip them. This will ensure that they are cooked enough.
~~Blueberries may be folded in batter before pouring.
jbooshey 3m agoI like the big vanilla flavor personally, and that certainly exists with this recipe. Very sweet pancakes, so if you aren't big on sweet, then look elsewhere.
CookerTWashington 1y agoDelicious!!!
KendraCooks 2y agoYUMMO! These are totally awesome & easy breezy to make, my entire family clamors for these fluffy darlings! Don't skip the sitting time or they'll be doughy..they need to react with the baking powder..15-20 min should do it. BEST pancake recipe ever!
ndzephyr 3y agoWhile the taste was good, these had a bundt cake texture rather than a light airy fluffiness. I cut the vanilla in half and still a bit much for my liking. Tasted a bit like a sugar cookie with syrup. I think if you went down to a quarter of the called for vanilla it would be better. So if you are looking for Perkins, Village Inn or IHOP pancakes, these would not be it. If you look for a heart one pancake breakfast that will sit with you for entire day, these would be to your liking. Just not what I was looking for.
laurabroussard 3y ago
Dreamisslady 3y agoEasy homemade pancakes...better than buying the mix!
danarhoda 4y agoVery delicious with it being my first time making homemade pancakes. My boyfriend says that he never wants to eat the box kind again. Very good.
Mamamageno 4y ago
Perper 4y agoWAAAAYYYYY too much vanilla, tasted like a bad sugar cookie. I even added only 2/3 of the amount called for. Won't be making this again.
ThePuck 4y agoUber pancakes, D! Perfect amount of vanilla, tasted kinda like IHOPs but better. This has become a staple at my house, we make 'em every few days and for guests who beg for the recipe.