Sunday, March 29, 2009

Why Buy? Pancakes

With all that we have going on in our busy lives, it's no wonder people turn to pre-made, pre-packed, already prepared foods. But pancake mix baffles me. I've been in well-stocked kitchens and had the chef announce that they were out of pancake mix and sadly there would be no pancakes for breakfast. I know it may take awhile for this to sink in for some people, but you don't need the mix. Pancakes are easy to make, even from scratch. And still tasty! Just think, you'll be able to impress that impromptu overnight guest without excusing yourself to run out to the mini-mart or wrecking the inimate mood by heading to the nearest diner.

These pancakes come to you via Jane, who I believe is the ex (girlfriend? wife?) of an old friend of my parents (Tom?) that I'm pretty sure I've never met. Jane may not have made it for the long haul, but her pancakes certainly did.

serves 2 (makes 4 small-medium pancakes) go ahead and double (triple? quadruple?) if you're cooking for a crowd.
recipe by Jane, via my mother

3/4 C milk
1 egg
2 T melted butter (plus an extra couple T for the pan)
1 C flour
2 T sugar
2 t baking powder
1/2 t salt

Melt the butter in the microwave and set aside to cool a bit. In a bowl mix your dry ingredients (flour, sugar, baking powder, salt). In another bowl (I just use my Pyrex measuring cup) mix the milk, egg and now cool butter. Pour the liquid mixture into the dry ingredients all at once. Stir just enough that the dry mixture is throughly incorporated. It won't be lump free by any means, but there shouldn't be any nasty floury pockets either. Use a large pan or skillet. On my gas stove, medium low is quite hot enough, but yours may vary. Melt a tablespoon of butter in the pan, making sure the whole surface is covered. Once the surface is hot and buttered, use a measuring cup to pour in some pancake batter. I used 1/2 C measurer for medium pancakes, I think the 1 C would make pan sized ones. Watch the pancakes closely. Little bubbles will form and pop on the top side of the pancakes. This took about 3 minutes for me. When the very first few start to form, this is when you would normally add any chocolate chips, blueberries or other tasty morsels. When there are lots of little bubbles, it's time to flip (like I said, this was 3 minutes for me). Flip (TIP: the larger the spatula the better). The second side needs much less time, maybe 1-2 minutes. Remove and place on a plate. You can keep these in an oven set to warm until everyone's are ready. Repeat until they're all cooked. See? Most of that was the cooking part, and you'd have to do that with the mix anyway. Top with syrup, fresh berries, preserves, whipped cream, butter, whatever you want!!


JMLC said...

I even have a cookbook that is all pancakes. I think it's called "Pancakes morning noon and night" by Dorrie Greenspan. And yet, I almost never make pancakes. Hmm.

mom said...

These pancakes have been a part of our lives ever since Jane first made them (maybe 35 years ago!). You can add any kind of fruit and even top them with assorted jams. They are foolproof. For some reason I think that they came originally from the old Joy of Cooking cookbook- a staple cookbook which I have never owned, in spite of being the queen of the cookbooks- a title I have passed onto you. Indeed, Jane is the ex-wife of your father's college roommate...and the sister of Jeff's old girlfriend Mary. It is a small world.

mom said...

P.S. I have taken to substituting canola oil instead of the melted butter and it works just fine.

JMLC said...

Made these today but had to use white whole wheat flour- changed the taste a bit (not for the better) but the texture was perfect!


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