Pancakes. Straight up.
These started out in the Joy of Cooking (classic edition) page 236, but I have tweaked them substantially over the years. I don't like pancakes that are too fluffy. These are thinned to my taste.
Sift together:
1.5 cups flour
1/2 tsp salt
3 Tbsp sugar
1 tsp baking powder (This measure is for Rumford kick-ass and take names baking powder. If you are using weak baking powder, or Clabber Girl, go for 1 3/4 tsp.)
In a different bowl mix
2 eggs (a little beaten)
2 Tbsp vegetable oil
1.25 cup milk
couple spoonfuls of wheatgerm if you are feeling vitalicious.
Mix wet into dry. Screw the old logic about mixing pancakes lightly. Get rid of those lumps.
These are meant for nonstick pans. Ladle out, flip when bubbles show and edges dry, yadda yadda.
Sift together:
1.5 cups flour
1/2 tsp salt
3 Tbsp sugar
1 tsp baking powder (This measure is for Rumford kick-ass and take names baking powder. If you are using weak baking powder, or Clabber Girl, go for 1 3/4 tsp.)
In a different bowl mix
2 eggs (a little beaten)
2 Tbsp vegetable oil
1.25 cup milk
couple spoonfuls of wheatgerm if you are feeling vitalicious.
Mix wet into dry. Screw the old logic about mixing pancakes lightly. Get rid of those lumps.
These are meant for nonstick pans. Ladle out, flip when bubbles show and edges dry, yadda yadda.
Comments