Pancakes

You asked for it, you got it (eventually). Recipe adapted from the always dependable Mark Bittman:

Basic Pancakes
Makes 4-6 servings (note: leftover batter can be kept, covered and refrigerated, for several days)

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 or 2 eggs
1 1/2 to 2 cups milk

1. Mix together the dry ingredients. Beat the egg(s) into 1 1/2 cups of the milk. Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

2. Heat a skillet (non-stick is best) to medium or medium-low heat (every stove is different—you’re gonna have to adjust it as you see how it works). Add a teaspoon or two of butter or neutral oil (corn, peanut, etc) before you add batter each time. When the butter foam subsides or the oil shimmers, ladle batter onto the skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when the pancakes are browned at the bottom; they won’t hold together well until they’re ready.

3. Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200ºF oven for up to 15 minutes.

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One Response to “Pancakes”

  1. Ken Albala Says:

    Fellow Pancake Enthusiasts: May I beg your kind indulgence in bringing to your attention a new book that may be of interest, written by yours truly, entitled Pancake, just released yesterday from Reaktion Books and available on amazon and Barnes and Noble. Both pleasant and diverting, filled with historical anecdotes and pancake ephemera from around the world. Plus delightful recipes.
    Yours, Ken Albala

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