A couple weeks ago, I wrote up a post on Melt Organic, a butter substitute. That post included this picture:
I subsequently got a very nice request for my pancake recipe, which I’m pleased to share with the Internet today. Though in truth, this is not my recipe, but rather a recipe from my favorite Betty Crocker cookbook that I doctored slightly to include some preferential flavors (namely brown sugar and cinnamon, just enough to mildly spice things up). Though I like my pancakes to soak up gobs of flavor from an accompanying maple syrup, I don’t like pancakes that taste like bland batter. I grew up in a Bisquick household; that stuff was used for everything from breading chicken to making muffins, biscuits, and of course, pancakes. For kids who only wanted a Saturday morning sugar rush, it was fine. For me, now, Bisquick just doesn’t cut it. I will admit that I do keep pre-made pancake mix on hand (the kind to which you add eggs and milk) because I’m not always up to the task of creating light, fluffy flapjacks from scratch. But when the mood strikes and the time is right, from scratch is the way to go!
My Pancakes a la Betty Crocker
This recipe is supposed to serve a few people, but with my 7-inch skillet, it’s enough to serve one person three sizable pancakes. Maybe you’re better at moderation than me. Also, you can easily double or quadruple the recipe for a crowd.
1 cup all-purpose flour
2 1/2 teaspoons white sugar
1/2 teaspoon brown sugar
1/4 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 cup milk or buttermilk
1/2 teaspoon vanilla
oil or cooking spray for your pan
1. Combine all the dry ingredients and sugars in a medium-sized bowl and mix together lightly. Create a well in the center of the mixture.
2. In a separate bowl, mix together the wet ingredients.
3. Pour wet ingredients into dry ingredients and combine until everything’s moist but still a little lumpy (i.e. do not overmix otherwise your pancakes will be rubbery. You can add extra milk or buttermilk if you want thinner pancakes.)
4. Lightly grease or oil your pan over medium heat. Let it warm up for a few minutes before adding the batter.
5. Depending on the size of your pan, pour batter in by scant 1/4- or 1/3-cup fulls.
6. Cook for about 2 minutes on one side or until batter takes on a bubbly surface and appears dry around the edges.
7. Flip pancake and cook for an additional 2 minutes.
Serve (a stack) warm with lots of butter and syrup!
Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.