America’s Test Kitchen Pancakes

America's Test Kitchen Pancakes

100 Percent Whole-Wheat Pancakes From A Hearty Start to the Day Why This Recipe Works Most recipes for whole-wheat pancakes call for a mix of white and whole-wheat flours, and they also call for extra flavorings like spices, vanilla, fruit juice, or fruit. Why not just whole-wheat flour? We discovered that using all whole-wheat flour actually delivers light, fluffy, and tender pancakes—not the dense cakes you’d imagine—because whole-wheat flour contains slightly less gluten-forming protein than white flour and because the bran in whole-wheat flour cuts through any gluten strands that do form. Recipes for pancakes made with white flour advise undermixing to limit gluten development and thus avoid dense, tough pancakes, but with whole-wheat flour, gluten isn’t an issue, which all but guarantees light and tender cakes. And we didn’t see the need to cover up whole wheat’s natural flavor, the perfect complement to maple syrup, with other add-ins. As long as we used a bag of fresh or properly stored (in the freezer) whole-wheat flour, it had just the buttery, nutty flavor we wanted. Read More Ingredients 1 1/2 pounds fresh sweet cherries, pitted and halved 1 teaspoon lemon juice 2 teaspoons all-purpose flour, plus 1/2 cup (2 1/2 ounces) 1/8 teaspoon ground cinnamon 4 large eggs 2/3 cup (4 2/3 ounces) plus 2 teaspoons sugar 2 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup heavy cream 2/3 cup whole milk 1 tablespoon unsalted butter Instructions Makes 15 pancakes We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. Do not substitute frozen cherries for the fresh cherries. 1. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated. 3. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve. 4. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 5. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated. 6. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve. 7. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 8. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated. 9. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve. Already a member? log in Get this recipe for FREE Registration is FAST and EASY. Why register? Unlock FREE ACCESS to recipes and ratings from the current season of America’s Test Kitchen. 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america's test kitchen pancakes 1

America's Test Kitchen Pancakes

Planning a fancy brunch? Elevate your pancake batter by adding lemon and ricotta. Your guests will think you’re a genius in the kitchen, but really, it’s just as easy as making regular pancakes. And don’t worry, we won’t tell them that you had help from America’s Test Kitchen. Lemon Ricotta PancakesMakes 12 4-inch pancakes; serves 3 to 42/3 cups (3 1/3 ounces) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces (1 cup) whole-milk ricotta cheese 2 large eggs, separated, plus 2 large whites 1/3 cup whole milk 1 teaspoon grated lemon zest plus 4 teaspoons juice 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter, melted 1/4 cup (1 3/4 ounces) sugar 1 – 2 teaspoons vegetable oilAdjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven. Whisk flour, baking soda, and salt together in medium bowl and make well in center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined. Gently stir in melted butter.Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Transfer one-third of whipped egg whites to batter and whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, wipe out oil, leaving thin film on bottom and sides of pan. Using ¼-cup measure or 2-ounce ladle, portion batter into pan in 3 places, leaving 2 inches between portions. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 2 to 3 minutes longer. Serve pancakes immediately or transfer to prepared wire rack in preheated oven. Repeat with remaining batter, using remaining oil as needed.Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here! Story continues below Share on FacebookShare on TwitterSend EmailMoreCommentPin on PinterestShare on LinkedInShare on Google+
america's test kitchen pancakes 2

America's Test Kitchen Pancakes

Most recipes for whole-wheat pancakes call for a mix of white and whole-wheat flours, and they also call for extra flavorings like spices, vanilla, fruit juice, or fruit. Why not just whole-wheat flour? We discovered that using all whole-wheat flour actually delivers light, fluffy, and tender pancakes—not the dense cakes you’d imagine—because whole-wheat flour contains slightly less gluten-forming protein than white flour and because the bran in whole-wheat flour cuts through any gluten strands that do form. Recipes for pancakes made with white flour advise undermixing to limit gluten development and thus avoid dense, tough pancakes, but with whole-wheat flour, gluten isn’t an issue, which all but guarantees light and tender cakes. And we didn’t see the need to cover up whole wheat’s natural flavor, the perfect complement to maple syrup, with other add-ins. As long as we used a bag of fresh or properly stored (in the freezer) whole-wheat flour, it had just the buttery, nutty flavor we wanted.

America's Test Kitchen Pancakes

America's Test Kitchen Pancakes
America's Test Kitchen Pancakes
America's Test Kitchen Pancakes
America's Test Kitchen Pancakes

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