Pancakes

Discussion in 'Food and nutrition' started by Brian Cummings, Feb 29, 2004.

  1. Eugene:

    Here's one I've been using for years. Works every time. Since it demands that the batter sit for a
    few minutes, it may not meet your "quick" criteria, but they are worth the wait.

    Pancakes For about 6 pancakes

    1 cup of flour 1 tablespoon of sugar 1 teaspoon of salt 4 teaspoons of baking powder: Dont overdo
    the baking powder or the bottom of the pancake will burn before the insides set. 1 cup milk (plus
    two tablespoons):Its just as good with skim milk. 1 large egg 1 tablespoon vegetable oil Vegetable
    oil for cooking

    Mix together the dry ingredients Whisk together, in another bowl, the wet stuff. Mix the dry
    ingredients into the wet ingredients with a fork. Dont beat, just mix the ingredients together. The
    batter should be slightly lumpy. If its too dry closer to dough than batter add milk a tablespoon at
    a time to thin it. Let stand for about 30 minutes or so until bubbles form on the surface of the
    batter. In the meantime, heat up the griddle or fry pan; warm the syrup and make sure the butter is
    soft. Make sure everyones seated then liberally coat the griddle or fry pan with vegetable oil. If
    it smokes, its too hot. Crank back the heat and wait a few seconds.

    Stir the batter lightly: it should be thick but still be batter. Drop a teaspoon of batter in the
    oil to test. If it balls up quickly and sizzles in the oil, you're ready. Pour about a third of a
    cup of batter onto the griddle or fry pan. When bubbles form on the top of the pancake and a few of
    them break and stay open (about four minutes), its time to think about turning them over. Lift one
    up and peek under. If its golden brown, turn them all over. Let them cook for another three minutes
    or so, then remove. (If you're not sure, make a small cut in the center of one of the pancakes. If
    you see uncooked batter, its not done.)

    Serve immediately, smallest kids first. If you're making several batches of pancakes, they will keep
    between towels on a warm plate in a warm oven, but they will deflate some.

    This recipe is one of several in my book, You Said a Mouthful: Great Recipes and The Stories They
    Evoke. Visit www.recipestories.com for more details on the book and how to order it.

    Brian Cummings

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