?

Log in

Previous Entry | Next Entry

Oh yeah! I have a blog!

It's been forever since I've posted - so here's a quick pancake recipe.  These are light and fluffy and can soak up an enormous amount of syrup.  Yum.  The recipe is supposed to serve 3 to 4, but it only serves 2 at my house. 

In a medium sized bowl, whisk together 1 cup flour (or 1/2 cup white flour, 1/2 cup whole wheat, if you want to pretend you are being healthy), 2 teaspoons sugar, 1/2 teaspoon baking POWDER, 1/4 teaspoon baking SODA (don't mix up the soda and the powder.  They do different things), and 1/2 teaspoon of salt.   

You can even double or quadruple this and keep it around as your own personal bisquick, just use of cup of the mixture with the following amount of liquid ingredients.

In a 2 cup liquid measuring cup, pour 3/4 cup milk.  in a second liquid measuring cup, add 2 tablespoons melted butter.  Separate one egg, whisking the egg white into the milk and the egg yolk into the melted butter.  Stir well, then stir the butter and yolk into the milk.  Stir all the liquid ingredients into the dry ingredients and stir just until all ingredients are moistened - it'll be a little lumpy.  Let the batter sit while you prepare the pan.

Set a medium-to-large sized skillet over medium heat.  Don't use a non-stick skillet for this.  Let the skillet get good and hot with nothing in it.  Sprinkle a few drops of water into the skillet - if they sizzle and evaporate immediately, it's hot enough.  Pour about 2 teaspoons of canola or vegetable oil into the skillet and carefully brush the oil all over the surface with a pastry brush or a paper towel. 
Pour about 1/4 cup of batter per pancake into the hot pan - I can usually fit 3 at a time.  Let cook until you start to see bubbles in the surface of the batter, then flip them over and cook for about 1 minute more.  Flip them onto a warm plate, and cook the second batch - re-oiling the pan if you need to. 

To be totally decadent, melt some butter and maple syrup together and pour over the pancakes - nothing spoils a good hot pancake like cold syrup right from the fridge. 

To recap, you'll need:

1 mixing bowl
2 liquid measuring cups
Whisk
Skillet - not non-stick
Spatula or pancake turner
Measuring spoons and a measuring cup

1 cup flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup milk
2 tablespoons melted butter
1 egg
2-3 teaspoons canola oil for the pan
butter and syrup for serving 

Comments

( 3 comments — Leave a comment )
singedcat
Jan. 21st, 2010 01:49 am (UTC)
Mmmmm, pancakes...

So good to see you the other day! Thanks for posting, and reminding me what I should make every Sunday.

I've been making buckwheat pancakes, to see if maybe they go down better than wheat ones. So far not sure, but theyre very nutty tasting.
apersonalchef
Jan. 21st, 2010 12:17 pm (UTC)
Hey there- it was good to see you too! Sorry I had to run off so quickly and didn't have time for a good chat. I'd love to catch up before you head out again.
sagittarian
Jan. 21st, 2010 01:57 pm (UTC)
These sound delicious ... I might have to try them this weekend. Thanks for sharing! : )
( 3 comments — Leave a comment )