Living On Food

Basic Pancakes

 

Ingredients

Dry

Wet

Mix dry ingredients and wet ingredients separately. Combine bowls. Adjust the thickness of the batter by adding a little water or a little flour if necessary. It will be thick and lumpy, but should be thin enough so that when you ladel it on to the griddle, it oozes into a disk about 1/4" thick.

Fry on griddle set to 350°F. It isn't necessary to butter the griddle, but doing so will give a slightly crispy, buttery edge. Fry one side until bubbles develop. Then flip once and fry until ready.

The above recipe serves about three people, or two if they're ravenous.

This recipe gives perfectly fine pancakes which are a bit dull and lacking in character. It's good for when you're excited about what you're planning to put on top. For more exciting pancakes, use whole wheat flour, a mix of other flours, add blueberries, nuts, etc.


All material Copyright © 2009–2018 Ulysses Somers, except where otherwise noted.
Please don't send email to boggle@ulyco.com