Perfect Pancakes For an Imperfect World
Just as I sat down to write this, the Baron gave me a gruesome hat tip, which will have to be posted at Gates in due time. Meanwhile, I came here to pass on to you the perfect pancake recipe. It is perfect because it takes very few ingredients and about ten minutes to put together. Actually less time than that once you've made them and understand the set-up.
These are thin pancakes, but not as thin as crepes. They are moister and more full-bodied than crepes. Also, the batter does not need to sit as crepe batter does.
First of all, a few tips:
Don't double the recipe. Because these pancakes are too tender to be able to take much stirring, keep the amount of batter small. However, you could make two or three batches rather quickly for a crowd. As you will see, the ingredients go together quicker than two sisters in an alliance against their brother.
Also, I've been told that this recipe also makes good waffles.
Warning: this recipe calls for buttermilk. But don't despair. If you don't normally use it, get the powdered version at the grocery store (in the baking section) and keep it on hand. It's good for salad dressings and lasts forever.
Here's what you need on hand:
buttermilk*, 1 cup
egg, 1 large or extra large
butter, 2 TBS
plain flour, 1 cup
salt, large pinch
baking soda, 1/2 teaspoon
Before getting your materials out, begin by warming warm a pan or pancake griddle. I often use two pans to make it go faster. Turn burner(s) to medium. Don't grease the pans yet.
Now get out the wet ingredients, above:
Put the egg in a container of hot water so it will come to room temperature while you're doing other stuff.
Microwave 2TBs butter in a two cup container until butter has melted and is a bit frothy.
Pour a cup of buttermilk over melted butter and mix well.
Then crack the warmed egg into milk and butter and blend well.
Set this aside.
Time for the dry ingredients, above:
Sift or mix into a medium bowl--
1 cup regular flour
a large pinch of salt
1/2 tspn baking *soda* (not baking powder)
If you're lazy or sifterless (or shiftless), just toss it all well with a whisk.
Set the dry ingredients aside.
Decide what toppings you will have. If using preserves, syrup, etc., put them into serving dishes/jars and warm them on low in microwave. Don't warm more than you think you'll use.
Set the table. Don't forget the flowers and napkins. Put out pats of butter.
Okay, you have the pan(s) heating, and you have two bowls of ingredients, one wet and one dry. Now you can grease the pans. Grease a paper napkin with oil or unsalted butter and rub down hot griddle or pans.
Pour the wet mix into the dry mix and blend with a fork. Don't beat this batter, a light,oh-so-brief hand is all you need. A little lumpy is good in pancake batter.
Pour batter into rounds the size you like and spread them a bit to thin them out. When the bubbles begin to break and dry, turn pancake and cook for just a moment.
Turn out onto warmed plate or wire mesh rack (to prevent the steam from making them soggy). Keep warm.
Before putting more batter in the pan, grease it again.
Repeat until batter is used up.
LEFTOVERS: When pancakes have cooled, spread with preserves and top with a thin coat of sour cream. Roll the pancakes firmly, but be careful not to break them. Cover and hide them in the refrigerator until someone comes looking for you, complaining that they're hungry...
NOTA BENE Do not make these pancakes too often or your children will never leave home. Not good for either of you.