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Tuesday, December 8, 2009


I have two recipes I use for making pancakes. Both have been tried and trued over many years. The one here is the one that produces very good pancakes, and I share with anyone who asks for it - the other however falls into the secret files, and I'm not sharing...

1 1/2 Cups Flour
1/2 tsp salt
1 tsp Sugar
2 1/2 tsp Baking powder
1 Egg
1 Cup Milk
3 Tbsp Butter, melted and cooled, plus extra for cooking
Softened butter, for serving
Warmed Maple syrup, for serving

Sift the flour, salt, sugar, and baking powder into a large bowl. Whisk together the milk, egg, and butter in a small bowl. Make a well into the flour and add in the wet mixture. Whisk everything together well, but do not over mix. It shouldn't take you more than 30-40 strokes to bring it all together well. If there are a few lumps - leave them be they will work themselves out. Bring a griddle (or large saute pan) to a medium head and add a spot of butter. Once the butter has melted coat the bottom of the pan. It's always good to start with a test pancake to make sure your temperature is at the right level (this will vary per pan) - the good thing here is if it's good you can eat it, and if not give it to the dog... You can make your pancakes any size you want, but I almost always go with a 1/4 cup of batter. Once you have your batter in the pan just leave it alone until bubbles form on top and a few of them pop. Once they have popped it's time to flip. Carefully flip them over and cook the other side - this will not take as long as the first side. If you need to store them before serving put your oven on it's lowest serving and store them on a hotel pan under a towel until you're ready to serve. Serve with butter, jelly, syrup, etc... Eat & Enjoy!

Happy Cooking & Eating!



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