This recipe's been on our fridge door for a few months now. It passed Esther's Cardinal Rules of a tape-onto-the-fridge-worthy recipe:
- Simple (uses basic ingredients I always have on hand)
- Quick to make (this is KEY for the busy wife. mmhmm.)
- Fool-proof (immune to Esther's kitchen mistakes...)
- Husband approves (he compliments all my dishes, but there's a certain relish with which he devours the meals that he really likes. I like to think of it as his special stamp of approval.)
So be warned, my friends. If you're looking for a mind-blowingly unique pancake experience, you dialed the wrong number (err... typed in the wrong website?). What follows is a simple, duplicatable, delicious batch of fluffy pancakes. Nom. :)
Fluffy Pancakes: The Recipe
You need:
- 3/4 cup milk
- 2 Tbsp white vinegar (I tried apple cider vinegar once, and it turned out good too!)
- 1 cup flour
- 2 Tbsp white sugar (or loosely packed brown sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 Tbsp melted butter
Ready??
First, you combine the milk and vinegar and set it aside for 5 minutes. This is crucial to the fluffiness of these pancakes. After 5 minutes, your sour milk will look like this:
Meanwhile, mix together the dry ingredients (flour, sugar, baking powder & soda, and salt).
Whisk the egg, pour in the melted butter, and combine this egg-butter goo with the sour milk. Sound appetizing so far? ;)
Then pour the wet mixture into the dry mix. Mix away, but you must remember to leave some lumps!! I don't remember exactly why, but my notes say that the blogger explained that it makes or breaks the texture of your pancakes. I don't challenge the expertise of "professional" food bloggers; you shouldn't either.
Leave. Lumps. In.
Now, I wake up way earlier than my husband does on a weekend (6 am versus 9 am). I get hungry in the morning, so sometimes I make this batter at 6, cook myself a few pancakes, and set the remaining batter aside until the man wants breakfast. You can store it in the fridge, too! Just make sure it's back to room temperature before you cook. (Blogger's advice.)
Oil a pan and set it on medium heat. When the pan is hot enough, pour 1/4 cupfuls (I use a ladle) and gently spread. You'll know when to flip it because bubbles will start to appear on the surface. Flip, and cook until the other side is also golden brown.
Easy, right?? I'm sure you can do it too!
See how excited my husband is to dig in?
(OK... In reality, I pulled him out of bed and forced a shirt on him so he could pose for this picture - all in the name of taking an artsy fartsy photo for you blogfans. Don't worry, I rewarded him with an extra huge breakfast of pancakes, eggs, coffee, and assorted fruit!)
Now go enjoy your weekend brunches, and I'm gonna enjoy my first Postexam Weekend of second year!! Woop!
Yesss I have all the ingredients! Will be totally making this sometime soon hehe =)
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