From A Food Geek’s Kitchen – How To Make Pancakes
Pancakes are flat cakes, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan. Pancakes are often fried with oil or butter.
Growing up as a child, my big sister Joanne and I enjoyed watching my mother make pancakes. My mum had a twist to her recipe when it came to pancakes. I remember vividly, assisting her peel overripe plantains and wondered why her preference was not banana. Thankfully, she didn’t let me wonder for too long as she explained that the use of very ripe or overripe plantain to make pancakes added a sweetness to it that made it more enjoyable without the addition of sugar and that made for a healthier option. Also, they are dense and hold up really well for cooking and smashing.
As I’ve grown older, my love for pancakes has only strengthened and it’s never ending.
The weekend is almost here and nothing screams w e e k e n d like homemade pancakes for breakfast. While good pancakes are easy to make, flawless flapjacks require some attention to the critical steps: mixing the batter, getting the heat right, cooking, flipping, etc. So here’s my easy pancake recipe to help you whip up this weekend’s favorite in less than 30 minutes. Yes, you read right, less than 30 minutes. You’ll wonder why you never tried this before!
HOW TO MAKE PANCAKES
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons 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.
- 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, 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 over mix; 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, scoop 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 more. Transfer to a baking sheet or platter; cover loosely with aluminium foil, and keep warm in oven. Continue with more oil and remaining batter. Serve warm with desired toppings.
I had so much fun (in my belly, of course) while creating the Food Photo/Recipe of this stack of pancakes, with the golden syrup dripping down slowly, clearly adding color and life to the image. Uhh.. it had such a savory aroma!!
I really do love pancakes. It matters not what you call them – palacinky, crepes or pancakes – your palate will be delighted when you taste them!
So tell me, do you love pancakes? How do you make yours? I’d love to know, please kindly share.
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