Saturday, January 8, 2011
My brother and I once had a conversation about the cakey consistency of some pancakes, and how we both had a distaste for them. Consequently, I have fostered a love for diner pancakes that I have never been able to recreate at home... until today.
This is for you Taylor.
2 cups bisquick
2 cups milk
1 tsp baking powder
1 tbsp sugar
1 tsp vanilla
1 tbsp lemon juice
(thanks to the melt-in-your-mouth recipe on the back of the box)
2 tbsp melted butter
Whisk all ingredients together, as little as possible. Over mixed pancake batter is none too happy. Spoon onto a hot griddle (hot? what does that mean? not 400 degrees, but 350. Make sure it is preheated and greased before you spoon your first flapjack, it makes all of the difference)
When to flip - I am only giving this information because I am not gifted at knowing when to flip, and have had ugly pancakes for years. The pancake should bubble and the edges should look dry (not the shiny wet of the batter in the bowl). Flipping too early will cause your pancake to break in half or worse, it will be pale (gasp!)
Be patient, give it at least 60 seconds before you check.
Pancakes really are wonderful things, my Saturday mornings just improved.
Tuesday, January 4, 2011
Found this recipe with Grandma, it is light, fluffy, and healthier than other recipes.
1 cup flour
1 cup cornmeal
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup plain yogurt
1/4 cup canola oil
In large bowl, combine dry ingredients. In separate bowl, whisk the yogurt, egg and oil, and then gently fold into flour mixture.
Transfer into greased 8X8 pan, bake at 375 degrees for 20-25 minutes.