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Pancakes

Author: Michael Ruhlman
Book: Ratio: The Simple Codes Behind the Craft of Everyday Cooking (2009)
Cuisine: American
Time: 30 minutes
Description: Who doesn't love a crispy buttery pancake?

Ratio

Liquid 3 parts
Egg 1 part
Butter ½ part
Flour 2 parts

Ingredients

Wet ingredients

  • 22 ounces milk
  • 8 ounces (4 large) eggs
  • 4 ounces (1 stick) butter, melted
  • 2 teaspoon vanilla extract

Dry ingredients

  • 16 ounces flour
  • 4 tablespoons sugar
  • 4 teaspoons baking powder
  • 2 teaspoon salt

Procedure

  1. Combine the wet ingredients in a bowl and whisk until they are thoroughly combined.
  2. Combine the dry ingredients.
  3. Combine the wet and dry ingredients and whisk until smooth.
  4. Cook on a lightly oiled surface, griddle or pan, over medium heat until done.

Notes

  • The recipe was adjusted to include extra milk
    Ruhlman’s ratio, 2-1-½-2, results in a fairly thick batter and pancakes.

Tasty Batter Adds

  • Blueberries
  • Dried cranberries; replace one-quarter of milk with OJ; orange zest
  • Brown sugar; teaspoon cinnamon; 1 cup diced apple

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