Better-Than-The-Box Pancakes from America's Test Kitchen

americas test kitchen pancakes photosAmerica’s Test Kitchen is best known for their how-to bible, Cook’s Illustrated. And now, as Kelsey informed earlier this evening, the food geniuses are bringing their meticulously tested recipes and reviews to radio on a broadcast that will run for 12 Sundays at 2 pm EST WGBH Boston (you can also listen to America’s Test Kitchen Radio online). A lesser known, or at least less oft talked about, America’s Test Kitchen publication is Cook’s Country, a great mag with a focus on the best of American home cooking and the tag line Recipes That Work. And When the cooks at America’s Test Kitchen use a tag line like that, I’m one to believe.

One of the first things that I tried from Cook’s Country was their Better-Than-The-Box-Pancakes. Because what’s a better measure of the best American home cooking than classic pancakes?!

As you’d expect from America’s Test Kitchen, these pancakes are totally delicious and remarkably fluffy. The recipes calls for some harder-to-find ingredients, but the good news is that you can make a big batch of the pancake mix to store in your freezer. Whenever you need a fix, use the mix and follow the instructions below to make the pancakes below.

Cook’s Country Better-Than-The-Box Pancake Mix
Makes about 6 cups of mix, enough for 3 batches of 8 pancakes

2 c all-purpose flour
2 c cake flour
1 c non-fat milk powder
3/4 c malted milk powder
1/3 c sugar
2 Tbsp baking powder
1 tsp baking soda
1 Tbsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, cut into 1/2”³ pieces

1. Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Use immediately or freeze in airtight container for up to 2 months.

Cook’s Country Better-Than-The-Box Panckes
makes 8 pancakes

2 c Better-Than-The-Box Pancake mix
2 large eggs, lightly beaten
1/2 c buttermilk
oil for greasing pan or griddle

1. Whisk together pancake mix, eggs and buttermilk in large bowl until smooth. Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve.

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