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Thursday, December 9, 2010

Pancakes


Hot breakfast = the breakfast of champions, who knows.  About once a week, I like to surprise them with pancakes and sometime the 1000 dirty bowl waffles.  Fluffy not stuffy, the best description for these great tasting pancakes.  I grew up with the Aunt Jamima box mix and the lovey pseudo corn syrup labeled maple .  Flat boring and overly sweet would best describe my childhood pancakes. 

melted butter slightly cooled with egg and buttermilk

lumpy mix

this
to
that

Pancakes
from America's Test Kitchen Family Cookbook
adapted

2 cups all purpose flour
2T sugar
2t baking powder
1/2t baking soda
1/2t salt
2T cornmeal
1 large egg
3T butter melted
2 cups buttermilk (or 1T lemon juice mixed in 2 cups milk)
1T butter

~ whisk flour, sugar, baking powder, baking soda, salt and cornmeal in a large bowl
~ in a separate bowl whisk butter and egg and then buttermilk
~ make a well in center of dry ingredients
~ pour buttermilk mixture into well
~ and whisk together gently until just incorporated ( lumpy)
~ do not over mix
~ heat cast iron skillet over medium heat
~ melt 1T butter in skillet
~ add batter to skillet the size you prefer ( me, 2T)
~ flip when bubbles appear on top and shine dulls about 2 minutes
~ in about another 1 1/2 pancake should be done
~ serve hot with real maple syrup

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