These basic pancakes are a great canvas for just about any sweet filling.
By Erica Kastner of Buttered Side Up.
Preparation:
Cook:
Level: Easy
Serves: 6
Ingredients
- ⅔ cups All purpose flour
- ⅛ teaspoons Salt
- 1-½ tsp pure vanilla extract
- 4 whole large eggs
- 2 whole Large egg yolks
- 1-½ cup Whole milk
- 2 teaspoons Melted butter
- Extra butter, for frying pancakes
Preparation
For the pancake batter:
In a large bowl, whisk together flour and salt. Whisk vanilla, eggs and egg yolks until smooth. Gradually whisk in the milk and whisk until well blended. Whisk the melted butter.
Cover and refrigerate for at least 30 minutes and up to 48 hours.
To fry the pancakes:
Preheat oven to 200ºF (95ºC). Line a baking dish with a large sheet of parchment paper. Take the dough out of the fridge and whisk it gently.
Heat an 8 inch cast iron skillet over medium-low heat. Add a small amount of butter to the pan, let it melt and stir to coat the bottom of the pan. Pour a small amount of batter into the middle of the pan – a small ladle works great for this job. Immediately tilt the pan to swirl the batter so that it evenly coats the bottom of the pan.
Cook until crepe begins to brown, about 1 to 3 minutes. Using an angled spatula, loosen the edges of the pancake, lift it up, then use your hands to turn it over (be careful not to burn yourself!). Cook until second side begins to brown as well, about one minute.
Transfer crepe to prepared dish, cover with parchment paper and place in oven to keep warm.
Repeat with the rest of the pancake batter.
Note: If you are not planning to serve the pancakes immediately, do not keep them warm in the oven. Instead, just keep them in a pile on a plate next to the stove and store them in a resealable bag in the fridge once they’ve cooled. Reheat in a baking dish, wrapped in parchment paper, in the oven at 200ºF for about 20 minutes.
