The pancake blueprint
Understand the component ratios of a pancake batter.
By Ethan ChlebowskiThis blueprint is based on the information in Ratio by Michael Ruhlman, which teaches basic ratios and techniques of baked goods to free yourself from recipes.
Ethan Chlebowski
Ingredients
Base ratios
- flour2 parts~227 g
- milk2 parts~227 g
- eggs1 part~113 g (2 eggs)
- butter, melted1/2 part~56 g
- sugar1/4 part~28 g
Leavener & flavor adjusters
- baking powder5% of flour~10 g
- vanilla extracta splash~10 g
- salta sprinkle~5 g
Method
Step 1: Combine the wet ingredients
Combine and whisk all wet ingredients (milk, egg, melted butter, and vanilla) in a bowl until thoroughly combined.
Step 2: Sift the dry ingredients
In a separate bowl, combine the dry ingredients (flour, sugar, baking powder, salt). Optionally sift out any big clumps.
Step 3: Mix the wet & the dry
Combine the wet and dry ingredients together and stir until the batter has mostly hydrated and is smooth and light.
- Do not over mix it or the batter can become tough.
Adjust the batter as needed: if you want it thinner, add more milk.
- You can do a “test” poker-chip-sized pancake by cooking a small spoonful on the griddle, and then adjusting the texture or seasoning of the batter if needed.
Step 4: Cook the pancakes
Optional: If using, add any whole ingredients like nuts, chocolate, or fruit to the batter at this stage.
Cook the pancakes on an oiled griddle or pan over medium heat. You know how.
- Enjoy with toppings of choice.
FAQ
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