This morning, Nico and Luka, my grandsons, and I made Traditional Pancakes. They were fluffy, light, and delicious enough to eat without syrup. Nico and Luka turned what started out as Traditional Pancakes into Some Very Special Pancakes!
Traditional Pancakes
Adapted from:
Cuisinart
Green Gourmet
Recipe Booklet
Ingredients:
1 1/4 cup unbleached, all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs
1/2 cup reduced milk
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted and brought to room temperature
1/2 cup yogurt
1. Heat a skillet.
2. Combine the flour, baking powder, sugar and salt in a medium mixing bowl.
3. Beat the eggs into milk with a whisk or spoon, pour in vanilla, butter and yogurt and stir to combine. Make a hole in the center of the flour mixture; pour the liquid in, stirring gently until the butter has just come together (it will have some lumps). Do not over-beat or the pancakes will be tough.
4. For each pancake, pour 1/4 cup batter into skillet. Cool 3 minutes or until bubbles have formed on tops and bottoms are lightly browned. Turn pancakes and cool other sides until done, about 1 1/2 or 2 minutes more. Repeat with remaining batter.
Variations:
Blueberry pancakes: toss 1 cup blueberries with 1 tablespoon flour from recipe. Sir in gently with blending batter.
Pecan pancakes: add 1/2 to 2/3 cup chopped, toasted pancakes to batter.
Traditional Pancakes
Adapted from:
Cuisinart
Green Gourmet
Recipe Booklet
Ingredients:
1 1/4 cup unbleached, all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs
1/2 cup reduced milk
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted and brought to room temperature
1/2 cup yogurt
1. Heat a skillet.
2. Combine the flour, baking powder, sugar and salt in a medium mixing bowl.
3. Beat the eggs into milk with a whisk or spoon, pour in vanilla, butter and yogurt and stir to combine. Make a hole in the center of the flour mixture; pour the liquid in, stirring gently until the butter has just come together (it will have some lumps). Do not over-beat or the pancakes will be tough.
4. For each pancake, pour 1/4 cup batter into skillet. Cool 3 minutes or until bubbles have formed on tops and bottoms are lightly browned. Turn pancakes and cool other sides until done, about 1 1/2 or 2 minutes more. Repeat with remaining batter.
Variations:
Blueberry pancakes: toss 1 cup blueberries with 1 tablespoon flour from recipe. Sir in gently with blending batter.
Pecan pancakes: add 1/2 to 2/3 cup chopped, toasted pancakes to batter.
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