“Best Pancakes You Will Ever Make” by Chef Frank Proto
Chef Frank Proto’s recipe caught my attention because everyone who has had my mother’s pancakes knows that she already makes the best pancakes. The claim seemed worth testing.
First, watch the video below. Chef Frank walks through the recipe clearly and efficiently, and it’s worth seeing his technique before you start.
After making these, I can confirm that the pancakes are fluffy and delicious. The combination of baking powder and baking soda produces the lift, and making your own buttermilk from milk and apple cider vinegar is a smart move, since a carton of it will go bad in your fridge before you finish it.
A few notes from making this:
- The recipe is large: 3 cups of flour, 2.25 cups of milk, 3 eggs. Great for a group, too much for two people. Scale it down accordingly.
- Chef Frank uses a lot of butter on the pan and even more at serving. I reduced the butter so you can actually taste the pancakes and the syrup so the dish wasn’t drowning in maple.
- Don’t overmix the batter. Lumps are fine and intentional.
How does it compare to my mother’s recipe? Her version is simpler and just as delicious, but slightly less fluffy. Both are worth making depending on what you’re after.
Ingredients
- 3 cups flour
- .25 cup sugar
- 1.5 tsp salt
- 1 tbl baking powder
- 1.5 tsp baking soda.
- 2.25 cups milk
- .25 cup oil
- 1 tbl vanilla
- .25 cup apple cider vinegar
- 3 eggs
Directions
- In a bowl, combine the dry ingredients.
- In a separate bowl, whisk the wet ingredients.
- Pour wet into dry, and fold the ingredients to lightly combine. Lumps are fine.
- Heat a skillet and add butter.
- Spoon rough circles of batter into the pan.
- Flip when bubbles appear and the edges look set.
- Cook until done through.
- Serve with butter and maple syrup.