You might have noticed I didn’t do my regular Wednesday posting this week. For the rest of this week and most of next, I am going to be posting things unrelated to my normal categories. Today is a recipe, where the others to follow are related to the series of articles being relocated from Yahoo to my own blog. So, Pancakes. Simple enough right?
My Other Pancakes
Those of you who followed my writings on Suite101 prior to their policy changes about paying contributors will recall that I already have a delicious and amazingly light pancake recipe. It is my go-to recipe for when I want to have something absolutely perfect. The down side is the number of eggs it takes and the amount of time spent. The absolute minimum the recipe uses is 6 eggs with the whites needing beaten into stiff peaks. Once there, it must then be folded into the batter. Even if you use an electric mixer on the eggs, this is time consuming overall.
Obviously, I don’t always have enough time or enough eggs to manage that recipe. Sometimes I need something quick and that only uses one egg. For that, I have worked on improving a secondary recipe that relies on more baking powder for lift and which is certainly more dense than my Perfect Super Fluffy Pancakes are. Still, the flavor is excellent and the batter is versatile. It also cooks slower, giving you a bit larger window of time for adding extras like berries after pouring before you have to flip them.
- 1 ½ Cup flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 3+ Tbsp sugar
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 Egg
- 4 Tbsp melted butter
- 1 ¼ Cup milk
- 1 tsp Vanilla
- Mix together all of the dry ingredients in a large bowl. Sugar levels can be adjusted to your taste. If you plan to add extras like chocolate chips or fruit that are already sweet, drop it some. If you plan to add savory aspects like bits of bacon or nuts, you may want to increase it slightly.
- Make a well or indent in your dry ingredients. This will serve as a containment for the wet ingredients prior to stirring.
- Add the wet ingredients, in the order listed.
- Stir quickly to fully mix. Avoid stirring for too long. Over stirring can make the pancakes tough.
- Ladle ¼ Cup of batter per pancake onto a preheated pan or griddle.
- Flip when bubbles form and stay open around the outer edge.
- Remove from heat once the middle springs back when pressed with a spatula.
- Keep the finished pancakes on a plate in a warm oven until all cakes are done and ready to serve.
This is a very forgiving batter. As mentioned, it will give you plenty of time to add extras. It also accepts extra ingredients without weakening the overall quality. Blending 1/3 Cup of berries in a blender and adding them to the batter makes an especially good bonus. Another option is adding extra milk to thin the batter, This makes for smoother pouring and quicker cooking. Be careful not to add too much though. Personally, just a little maple syrup is more than enough for me to find them hitting the pancake craving perfectly.
If you do add extras, add them immediately after pouring. Common options are nuts, chocolate chips, blueberries or cinnamon chips. Experiment and have fun with it.