Tuesday, January 19, 2010

the long-sought perfect pancake

So I'm just going to ignore the lack of comments on my last overly-pathetic post (thanks to MM for being ever exceptional, thanks to my best bud L & long-lost J for their mails, and to MB & RL for listening via Skype) and try and cheer myself up by sharing the first recipe for regular pancakes that has ever allowed me to achieve the light & fluffiness I have long sought.

Plain old perfect pancakes

1.5 cups flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons melted butter
1 egg
1 cup milk

Melt the butter & set it aside to cool. Combine the dry ingredients with a whisk. Add the cooled butter & the egg, stir lightly. Add the milk & whisk briefly (don't over-blend). Cook in buttered pan or griddle at medium-high.

This morning I spread them with a very light coat of cream cheese while they were still hot and then drizzled them with some divine honey from the organic farm we order from. (See orig Honey & Jam post of this recipe if you prefer it with a blueberry maple sauce.)

Absolutely perfect.


So my whole life I thought I had the perfect pancake recipe (much like yours listed here) and then just recently I was watching the Food Network and saw this one with sour cream. I tried it and what a difference. Just something to try one day:
1 tsp vanilla
2 eggs
1/2 cup sour cream
3/4 cup milk
1 1/2 cup flour
2tsp baking powder
1/2 tsp salt
3 tbsp sugar
whisk all the wet ingredients and then combine with dry ingredients and add a pinch of lemon zest if you have it. makes them very rich, which naturally I love.
I tried leaving a comment for your last post, but I must've gotten distracted? D-oh! Anyway, I hope your head is feeling better! *hugs*

Mmm...pancakes. I never make them anymore because I get sick of them after just one! Maybe one of these two recipes will change my mind! :)

When are you heading back to the great white north? We miss you!!!
Thanks Li, I'll have to try that recipe one day or else thin out some sour cream with milk or else the recipe's bound to be a bit wonky - you would not believe how thick Japanese sour cream is! It's practically as thick as cream cheese.

JJ - Thanks for the feel better wishes. Never really happens for more than a day or two, but thanks anyhow! PS: Freeze your leftovers and them pop 'em in the toaster another day.
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