A couple of weeks ago, King Arthur posted a recipe for the pancakes from Pamela's Diner in Pittsburgh, famous for their pancakes, which are unlike any other. Their version, not the original recipe. I found it interesting because the technique was different from a normal pancake recipe. It takes over a day to make them - the batter, minus the egg, is put together the day before, left to sit at room temp for 3 hours and then refrigerated overnight. When ready to make them, you add the egg and finish the batter and then make the pancakes.
Well, my batter came out pretty thick, not like a normal pancake batter. I added a bit of milk to make a smoother batter and then I cooked them according to the recipe. They were very tasty but not like the original - no crispy edges. Maybe I should've cooked them on a cast iron griddle? Anyway, here is the recipe. Try it and let me know if you were more successful than I was.
Makes 4 pancakes (large pancakes)
1 cup lukewarm milk
2 tbsp vegetable oil
3/4 cup unbleached all purpose flour
3/8 tsp salt, OR a heaping 1/4 tsp
1 tsp baking powder
1 tbsp sugar
1/2 tsp instant yeast
1 large egg, beaten
In a medium size bowl, whisk together everything except the egg, stirring until fairly smooth; a few lumps can remain.
Tent the bowl lightly with plastic, and allow it to rest at room temperature for 3 hours; it'll start to bubble just a bit.
Refrigerate the batter overnight.
Just before cooking the pancakes, stir in the beaten egg.
Heat a 9 or 10" skillet over MED heat, or heat a 9 or 10" electric skillet to 300 degrees F; or heat a griddle that's at least 9 or 10" wider, and easy to pick up and handle.
Place 1 tsp vegetable oil and 1 tsp butter into the skillet, swirling them around until the butter melts. Yes, use 1 tsp each; this is what will give the pancakes their signature crisp edges.
Pour a scant 1/2 cup batter into the pan, tilting the pan until the batter forms a circle about 9" in diameter. It's important that you do this quickly, before the pancake has a chance to set; the thin edges that result from tilting the pan to distribute the batter become wonderfully crispy.
Cook the pancake for about 2 to 2-1/2 minutes, or until its underside is golden brown. Flip it over, and cook about 1-1/2 to 2 minutes more; until golden.
Transfer to a plate (or lightly greased baking sheet. If you want to keep the pancake warm in the oven while you cook the remaining). Repeat with remaining batter.
Serve the pancakes with butter and syrup. Or spread some sour cream (or whipped cream or yogurt); layer strawberries down the center and roll like a blintz.
Yield: 4 pancakes
Source: King Arthur Flour website
Posted by RisaG 1/27/13