I've found baking here to require many small modifications for differences in sugars and flours but also to adapt to different package sizes and the metric system overall. We moved here with a limited set of kitchen tools — no stand mixer, no blender, no volumetric measuring cups — so I try to adapt most recipes for our digital scale (a welcome gift from our dear friend, once-again neighbor, and professionally-trained pastry chef Galitte Den).
Today being Eli's birthday, and with the kids home for Zoom school due to the war, I thought I'd surprise him with pancakes for breakfast. This recipe is a slight modification of America's Test Kitchen's "Easy Pancakes", confirmed delicious by Eli and Moshe. (I like this recipe because I always have the ingredients on hand — no buttermilk, no yogurt, no sour cream necessary — and there are no extra steps like pre-melting butter or whipping egg whites.)
I also used this as an opportunity to try cooking with Remilk (HeHalav HeHadash) — the kids didn't notice they were eating something pareve.
Easy pancakes
Makes 14 10cm pancakes
- 283 grams all-purpose flour (2 cups)
- 3 Tbsp. sugar
- 10g baking powder (1 packet, about 4 teaspoons)
- 1/2 tsp. baking soda
- 1 tsp. fine salt
- 2 large eggs
- 50g vegetable oil (1/4 cup)
- 370g milk (conventional or alternative, 1 1/2 C)
- 1 tsp. vanilla extract
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs and oil in another bowl. Add milk and vanilla.
- Add wet mix to dry mix. Whisk until just barely combined. Let sit 10 minutes.
- Heat a nonstick pan on medium-low heat. Spoon batter onto pan to make 10cm rounds. Cook 2–3 minutes until edges are set and bubbles are breaking on surface. Flip, cook 1 minute longer.