Once again I turn to the Joy of Cooking
for guidance on how to make a basic recipe. This time, pancakes. Although this is the much easier version. They recommend separating egg yolks and whites and whipping the whites and folding them in to the batter which is an excellent idea but is not necessary. They also suggest letting the batter sit for three to six hours but when you want pancakes now, you can have them now.
for guidance on how to make a basic recipe. This time, pancakes. Although this is the much easier version. They recommend separating egg yolks and whites and whipping the whites and folding them in to the batter which is an excellent idea but is not necessary. They also suggest letting the batter sit for three to six hours but when you want pancakes now, you can have them now.
This is not my personal recipe which my husband picked up on right away but they are still very good pancakes: whisk 1 1/2 cup of flour, 1 tsp of salt, 3 tbsp of sugar, 1 tsp of cinnamon (my addition) 3/4 tsp baking powder and 1/2 tsp baking soda.
In a separate bowl combine the wet ingredients: 1 beaten egg, 3 tbsp of oil, 1 tsp vanilla and 1 to 1 1/4 cup of milk.
On a buttered griddle or frying pan set to medium high heat, add the batter. I prefer to use an ice cream scoop but you can use a 1/4 cup measuring cup or just eyeball it. Wait until little bubbles appear on the top then flip and cook through.
Once nice and golden, transfer to a 200F oven to keep warm. If they are going to be in there a while you may want to cover with a damp towel.
Is there anything better than homemade pancakes made from scratch? I seriously doubt it! Once again it takes very little time, effort or ingredients. Want banana pancakes instead? Click here! I made them for my Mom when she was visiting.
Pancakes are one of the first things I ever cook when I moved out on my own and if you have not made them before, I do hope you try making them. They truly taste like home.
They look yum!
Frozen blueberries would be difficult to find here, but they do look good.
Wow, these are really making my mouth water, they look so good!!
Do you use a certain setting on your camera to get these great shots?
You could always use fresh blueberries! Or freeze them yourself. Or use banana, strawberries…
Karen, my camera is set to the “yum” setting. LOL! Actually, the key is getting as close to natural light as possible and then take a gazillion pics and hope one looks pretty good, very challenging here in the darkness of Nova Scotia.
I’ve never made pancakes! Mike has been experimenting lately though. He “cheats” by using bisquick, but they are yummy! He made buttermilk cakes a couple weeks ago (we had leftover after I made his grits pie which required buttermilk).
Then while his brother and sister-in-law were visiting, he found a recipe for sour cream cakes. They were super tasty – not at all sour as you might expect – but very rich. He made a fruit compote to top them. He’s wanting to try some savory options with the sour cream cakes! 🙂
Can I just say NOM NOM NOM!? These look delicious. I just ate dinner, but I’m hungry again.
Seriously now. Are you living in my kitchen? First it’s french toast the same day, now it’s pancakes… we used Alton Brown’s recipe which is VERY light and fluffy. I think I actually prefer Michael Smith’s Cottage pancakes with some whole wheat in them. Gives them a bit more bite and a lot more flavour…
: )