From the City:Simon loves pancakes, like loves pancakes. Whenever we go out for breakfast, he always orders a standard breakfast (eggs, bacon, toast) with a side of pancakes. For him, this is the perfect combination of sweet, salt and fat.
So in order for our relationship to be long lasting (7 years this September) certain things had to be mastered:
- I had to learn the art of tickies. This is a family term for tickling the head, arms or back and occurs mainly in the evenings
- Learn the art of multi- tasking by watching a movie while also working on a laptop and carrying on conversation
- Make a mean stack of blueberry pancakes
Here are some tips to making perfect pancakes:
1. Before you ladle on the pancake batter, wipe access butter off the griddle with a folded paper towel. This will make sure you have perfectly browned pancakes.
2. Use all purpose flour in the batter. Cake flour can turn soggy when you top it with syrup. Experiment with different flours like buckwheat or whole wheat just substitute half of the all purpose for any of these.
3. Never whisk batter until it's smooth. Lumps are a good thing and will result in fluffier pancakes.
4. Flip pancakes just as the surface bubbles begin to burst. Flipping them after makes for flatter pancakes.
5. When adding blueberries, bananas or chocolate chips (only some of the many additions you can make) sprinkle them over the batter right after they have been poured on the griddle. This will make sure they are distributed evenly and it also makes them look prettier on the plate, which can sometimes be just as important as how they taste.
6. Warm pure maple syrup before serving. It makes for a certain extra little bit of specialness to the morning (or evening, whatever, no judgement here)
Here's a good (basic) recipe that should keep 'em coming for more:
- 1 cup all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil
- Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
- Directions
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Side note:
These are some pics from the summer when Laura and I took the kids and went blueberry picking. It's a great, really economical way to stock your freezer with juicy berries for the long winter months.
Have a nice Sunday everyone!
