Pancakes

Wet Ingredients

(metric & imperial):

113 g plain yogurt + 113 g water (8 oz total / 226 g) - 2 parts LIQUID

2 large eggs (~113 g) - 1 part EGG

56 g vegetable oil - 1/2 part FAT

3 g vanilla (optional)

Dry Ingredients

(metric & imperial):

226 g all-purpose flour - 2 parts FLOUR

30 g white sugar

12 g baking powder

5 g salt

1 g ground cinnamon - optional

1 g fresh ground nutmeg - optional

Method:

Combine and whisk the wet ingredients in a bowl until thoroughly combined. In a separate bowl, combine the dry ingredients. Sift out any big clumps. Combine the wet and dry ingredients together and stir until the batter is smooth and light, do not over mix it or the batter can become tough. Adjust the batter, if you want it thinner, add a little more water. Add any whole ingredients like nuts, chocolate, or fruit at this stage. Cook the pancakes on an oiled griddle over medium heat.

Nerd Facts

In Salt, Fat, Acid, Heat by Samin Nosrat I learned that oil efficiently coats flour proteins and prevents strong gluten networks from forming. Since gluten development requires water, the oil barrier provides a tender texture instead of a chewy one. Fewer gluten networks also mean more water in the batter leaving us with moister pancakes. It’s the same reason that if you have ever had a really moist chocolate cake, the recipe almost certainly used oil as the fat source.

Notes

Prefer it without the spices.

Do half the sugar.

Thin it out with water after the batter is made.

Fry using butter or bacon grease in a cast iron or nonstick skillet to get a slight crisp around the edges while the pancakes fries.