Monday, July 16, 2012


One Sunday morning, I woke up before my brothers (no surprise), decided to make pancakes (semi-surprise), and decided to let my brothers have some (surprise)! They both ate massive bowls of cereal (with peanut butter!) AND three pancakes each.

Pancakes (from The Best Recipe)
Makes about eight 3-inch pancakes


1/2 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk (substitute 3/4 cups room-temperature normal milk and 1 tablespoon white vinegar or lemon juice if you don't have buttermilk. Let it stand for 5 minutes.)
1/4 cup milk (plus extra if batter is too thick)
1 large egg, separated
2 tablespoons unsalted butter, melted and cooled slightly
Vegetable oil for brushing griddle
Blueberries, chocolate chips, coconut, or any topping of choice (optional)


Whisk dry ingredients together in a medium bowl.

Pour buttermilk and milk into a 2-cup measuring cup. Whisk egg white into milk mixture.

Mix yolk and butter together, then dump into milk.

Pour wet ingredients into dry ingredients all at once and mix until just combined.

Heat griddle or skillet over medium-high heat. Brush with oil.
When water dripped onto griddle sizzles, pour slightly less than 1/4 cup of batter onto griddle.
Don't crowd the pancakes; they will spread. When pancake tops start to bubble, drop toppings on pancake.

Flip and cook until bottom has browned, 1-2 minutes.
The two burners we use are different sizes, so they cook unevenly sometimes. Hmph.
Flip onto plate or platter. Serve or place in 200-degree oven to keep warm.
One is blueberry, the other is chocolate-coconut.

These are fantastic pancakes. Once you've had these, you will never go back to Bisquick. I'm serious. These are so delicious, especially with fresh blueberries or chocolate chips, that you'll want breakfast for every meal. Amazing with maple syrup, they are also good with butter. Real maple syrup is the best. I lived on Hungry Jack for a long time and am only just now adjusting to real syrup. Do yourself a favor and use the real stuff. It's more expensive but you need less because it's so naturally sweet.
They are very fluffy, but if you want them even fluffier, The Best Recipe recommends beating the egg white into stiff peaks and folding it into the finished batter. I recommend always doubling pancake recipes; what doesn't get eaten can be easily frozen and toasted for a quick breakfast.
Unfortunately, with two teenage brothers, there are never any leftovers.

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