I have another pancake recipe on the blog, but it's quite involved (of course it is, it's Alton Brown's recipe!). It gives great pancakes, and there is the option of keeping a pre-made mixture of the dry ingredients for later use, but we just never do. Maybe if we had more space and more containers. So, S. dug up another recipe for pancakes. It's much simpler, makes a manageable batch, and the pancakes are still delicious; they're fluffy and tasty on their own, which I feel is the mark of a good pancake. This is S.'s territory, so I've got no fabulous tips, but I wanted to put the recipe into my blog for preservation.
Good Old-Fashioned Pancakes, from All Recipes
Yield: About 10 pancakes
1 1/2 cups AP flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1 1/4 cups milk
1 egg
3 tbsp melted butter
In a large bowl, whisk together the flour, baking powder, salt and sugar. Make a well in the middle and then pour in the milk, egg, and melted butter. Mix well until smooth.
Heat a greased pan on medium high heat; scoop the batter onto the griddle, using about 1/4 cup for each pancake. Brown on both sides and serve piping hot with maple syrup or other delectable toppings.
Tell him to add vanilla extract. It makes any pancake recipe tastier! Don't mix until smooth; only mix until just combined. Then let the batter sit for a few minutes until it thickens a bit.
ReplyDeleteI think he added vanilla extract last time - and nutmeg. The batter always ends up pretty thick with a few lumps, so I assume he is better than I know, haha. I just briefly summarized the recipe here for my own records.
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