Delicious Basic Pancakes - Revision history

Jen at 16:39, 28 February 2015

2015-02-28T16:39:53Z

Jen at 15:50, 28 September 2014

2014-09-28T15:50:06Z

Malcolm: Created page with "Adapted from [http://www.marthastewart.com/338185/basic-pancakes Martha]: Ingredients: * 1 cup All Purpose Flour * 1 Tablespoon Raw sugar * 2 teaspoons baking powder * 1/2 teasp..."

2014-08-31T03:43:45Z

Created page with "Adapted from [http://www.marthastewart.com/338185/basic-pancakes Martha]: Ingredients: * 1 cup All Purpose Flour * 1 Tablespoon Raw sugar * 2 teaspoons baking powder * 1/2 teasp..."

New page

Adapted from [http://www.marthastewart.com/338185/basic-pancakes Martha]:

Ingredients:
* 1 cup All Purpose Flour
* 1 Tablespoon Raw sugar
* 2 teaspoons baking powder
* 1/2 teaspoon Kosher salt
* 1 cup whole milk
* 2 tablespoons butter
* 1 large egg
* vegetable oil/olive oil for cooking

Method:
# Combine dry ingredients in a bowl.
# Melt butter and warm milk. Whisk in egg for a uniform batch of liquid ingredients.
# Whisk together liquid and dry ingredients. There should be no or very few lumps.
# Let batter sit for a couple of minutes.
# Heat skillet. Add a little (1 or 2 teaspoons) oil.
# Cook a scant 1/3 cup of batter in the oiled pan at a time (for each pancake). Pancake is ready to flip when bubbles form through the middle and the edges dry out a little.
# Cook until golden brown.

[[Category:Dishes]]
[[Category:Recipes]]
[[Category:Method]]

[[Category:Olive Oil]]
[[Category:Butter]]

← Older revision		Revision as of 16:39, 28 February 2015
Line 19:		Line 19:
	# Cook a scant 1/3 cup of batter in the oiled pan at a time (for each pancake). Pancake is ready to flip when bubbles form through the middle and the edges dry out a little.		# Cook a scant 1/3 cup of batter in the oiled pan at a time (for each pancake). Pancake is ready to flip when bubbles form through the middle and the edges dry out a little.
	# Cook until golden brown.		# Cook until golden brown.
		+
		+
		+
		+	VARIATION for FANCY FLUFFY pancakes:
		+	*Use 2 eggs plus 2 additional egg whites.
		+	*Add 1/2 tsp vanilla.
		+	*Decrease baking powder to 1 tsp.
		+	*Decrease milk to 1 C.
		+
		+	Method:
		+	# Combine dry ingredients in a bowl.
		+	# Melt butter and warm milk. Whisk in egg yolks for a uniform batch of liquid ingredients.
		+	# Whip egg whites until they formed medium peaks.
		+	# Whisk together liquid and dry ingredients until smooth, then gently fold in the egg whites until no streaks remain.
		+	#Cook as usual.

@@ Line 6: / Line 6: @@
 * 2 teaspoons baking powder
 * 1/2 teaspoon Kosher salt
-* 1 cup whole milk
+* 1 1/4 cup whole milk
 * 2 tablespoons butter
-* 1 large egg
+* 1-2 large eggs
 * vegetable oil/olive oil for cooking