Tuesday, March 28, 2017

Pancakes, March 27, 2017

Usually, when I make breakfast for dinner, it's eggs of some sort. I'm not much for having the main event be sweet. If I do make some sort of sweet thing, though, it's almost always waffles, not pancakes. I am not a pancake fan, generally speaking, even though I have wonderful memories of my grandmom getting out the griddle on the weekends to whip up a batch of pancakes for us. She always mixed the pancakes in her Tupperware batter bowl/measuring cup, which was white with red markings. However, my wife and baby both really like pancakes. So, tonight, I made pancakes, sausage (just the Jimmy Dean sort you can warm in the microwave), and fruit salad (which, unfortunately, all absorbed the flavor of the blueberries and ended up tasting off).

Since I'm not much of a pancake-maker, I wasn't sure how they'd turn out. I started with less flour and the pancake batter was very, very thin. My first attempt spread way, way out across an entire half of the skillet, not quite a thin as crepe batter, but nearly so. I ended up doubling the flour before making any more. Jeannene, though, said she actually preferred the flimsier of the bunch, although she liked all of them. So, I present the original version, with the caveat that the batter may be way too thin.

If anyone has a really excellent pancake recipe, feel free to pass it along to me!

1 c. buttermilk (I used a scant cup of whole milk with a tbsp. of lemon juice, which I then allowed to stand and thicken for 10 minutes)
1 egg plus 1 yolk, beaten (Wee Boy helped whisk the eggs)
1 tbsp. oil
1/4 c. evaporated milk
1 tsp. vanilla extract
1/2 tbsp. sugar
1/2 tbsp. baking powder
1/2 tbsp. baking soda
1/4 tsp. salt
1/2 tsp. yeast
1 c. flour

Mix everything together and whisk well. Pour by 1/3 cupfuls into a hot, greased skillet. Cook until you see lots of little bubbles appear atop the pancakes. Flip and cook until the other side is light golden brown. Makes 5 or 6. Serve with real maple syrup that's been gently warmed. 

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