Friday, May 25, 2007
Mimi's Pancake Recipe
I love pancakes, but I'm particular about them. I don't like them to be too bready or doughy. I like them to be light, almost a cross between a crepe and a pancake. I prefer them to have berries or bananas or chocolate chips in them too, but plain is good if I have a good topping like butter and honey or real maple syrup or blackberry jam. YUM!
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 tbsp sugar
3/4 cup milk
1/4 cup light sour cream or whole milk or low fat plain yogurt + more if needed for a thinner batter
3 tbsp salted butter or margarine, melted
Optional: 1/2-3/4 cup fresh or frozen (unthawed) blueberries, or 1 smashed banana, or some semi-sweet chocolate chips
Preheat a griddle or large frying pan over medium heat. Grease lightly-just enough to prevent pancakes from sticking. I like to grease with a little butter or margarine and add a touch of vegetable oil so that the butter doesn't burn. But just enough to make the pan slick. If you put too much, soak some of it up with a paper towel or rag.
In a medium-sized bowl, stir together the dry ingredients. Pour milk and yogurt into a 2-cup measuring glass. Stir in the egg and melted butter. Blend well. Pour the liquid all at once into the dry ingredients. Stir together just until moist. Add more milk or yogurt if still too thick. Add fruit or chips if desired.
Pour batter, about 1/4 cup for each pancake onto hot griddle; spread batter out to make a 5-inch circle. Cook until bubbles form and start to pop on top surface, and edges appear dry; turn pancake with a wide spatula to lightly brown the other side. Turn pancakes only once.
Yield: 10 pancakes
This is a twist on the Pancake recipe from Sunset Magazine's "Easy Basics for Good Cooking"