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Pancakes
Well, it's afternoons again for me so I thought it would be a good time to make pancakes. I'm aware pancakes wouldn't be new for most people, but I've never made them myself before, so I thought I'd give it a shot. The recipe is from Better Homes and Gardens New Cookbook, and it is for Buttermilk Pancakes, but they give the instructions for making regular pancakes (which are the ones I made).
Buttermilk Pancakes
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 cup buttermilk or sour milk
2 tablespoons cooking oil
Plain pancakes changes:
Prepare as above, except substitute milk for buttermilk, increase baking powder to 2 teaspoons, and omit baking soda.
Instructions
1. Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
2. For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat abour 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Thoughts and Variations
They were pretty good. I used sunflower oil for the cooking oil and they turned out well. Just generic pancakes but for my first time making them, I'm pleased. I would maybe at a little more milk next time because they were rather thick, but they're pancakes so thick is normal. Mine ended up somewhere between the two sizes I think, since I was just using a spoon to plop batter into a pan. I had two and the rest are in the fridge for eating later this week. I will probably cook the breakfast sausage I bought tomorrow so I have more to eat than just pancakes. I could see making this my go-to recipe for when I have a pancake craving; quick and easy and yummy.
Buttermilk Pancakes
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 cup buttermilk or sour milk
2 tablespoons cooking oil
Plain pancakes changes:
Prepare as above, except substitute milk for buttermilk, increase baking powder to 2 teaspoons, and omit baking soda.
Instructions
1. Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
2. For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat abour 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Thoughts and Variations
They were pretty good. I used sunflower oil for the cooking oil and they turned out well. Just generic pancakes but for my first time making them, I'm pleased. I would maybe at a little more milk next time because they were rather thick, but they're pancakes so thick is normal. Mine ended up somewhere between the two sizes I think, since I was just using a spoon to plop batter into a pan. I had two and the rest are in the fridge for eating later this week. I will probably cook the breakfast sausage I bought tomorrow so I have more to eat than just pancakes. I could see making this my go-to recipe for when I have a pancake craving; quick and easy and yummy.
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Also, I’ve been on many-a-trip south and have seen a great many Waffle Houses. I’ve heard lots of good things - one of these days I’ll make a point to try it out (assuming I can ever get across the border again).
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Don't forget your passport if you go down there, especially Texas. Like they say, it's a whole 'nother country.
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