Thursday, April 19, 2007


There is nothing worse than a rubbery and tough pancake that tastes like it comes from a box. Pancakes are one of the most scrumptious, most simple foods you can make yet folks some times tend to reach for the box. Even good restaurants can't seem to get it right which is why I try not to order them when I go out. Such a disappointment.

This recipe is solid and simple. You will have amazingly light, fluffy, and golden pancakes, I promise. This recipe comes from Mark Bittman, The Minimalist, food columnist for the New York Times. He makes foods that are good, simple, and fast.

Makes 4 Servings
Cooking Time: 5 minutes for batter prep, 10 minutes to make depending on your griddle size.

-2 C flour
-2 C milk
-1/4 tsp salt
-1 tsp baking powder
-1 egg
-1 T sugar (optional)

Stir dry ingredients together. Whip egg and add to dry mixture. Also add milk. Stir until everything is just blended. Lumps -- fahgeddaboutit! Rubbery pancakes occur when the batter is stirred too much, and excess stirring allows the gluten to develop, which makes flour based foods more tough.

Heat griddle, slather on some butter. If you want, throw in frozen blueberries (not thawed) or chocolate chips. Overripe bananas are great too but add this after you have spooned the batter onto the griddle, and then gently push in. If using bananas, use lower heat or bananas may burn.

Flip pancakes when you see lots of bubbles forming on the top.

Eat with good quality maple syrup, powder sugar or whatever your heart desires. Personally, my favorite is a high quality berry jam.

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