Saturday, August 21, 2010

Saturday Morning Rituals - Pancakes

Somehow it has become a Saturday morning ritual to have pancakes. And not just the "pour milk into the mix and stir" kinda of pancakes. No. Fresh, from scratch pancakes. The kind that make a huge mess and leaves traces of flour all over the place no matter how well you try to clean up.



The kiddo likes to "help" make the pancakes as well, contributing to the strange places I find flour days later. I give him the muffin tin to pour his concoction into...thinking somehow it would be less mess in the muffin tin. Or actually - more mess, but more holes to "fill" so it occupies him a bit longer than one large bowl. And somehow the kiddo always knows when its Saturday, because he wakes up and yells: "Pancakes - yea!".  Maybe it has to do with the hubs still hanging out around the house past 6:30AM. I'm not sure.




Below is my favorite pancake recipe, courtesy of the Food Network. I love it because you don't have to have buttermilk handy. Which I never do.


Ingredients
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Directions
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.


Hope you love 'em!!

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