As this blog grows, I plan on including outside contributions. My recent post on pancakes drew this response from my friend Peter Feld. He’s not, to the best of his knowledge, a father. But he once was a kid.
In my house, Saturday mornings were for French Toast, and Sundays belonged to Dad's pancakes. French Toast was great but I loved Sundays better. Like John, my Dad never used mix. Nothing fancy - no separated eggs or whipped egg whites. The main secrets to success were good proportions and a tablespoon of vanilla. I've taken his tricks with me all over the world and they haven't let me down yet. Here goes:
2 1/2 cups flour.... white back then, but nowadays I would think about using whole wheat or at least unbleached.
3 tbsp sugar... this was back in the '60s, I'd cut that now by a bit, no loss of flavor
3/4 tsp salt
1 tbsp baking powder.
Mix together dry ingredients, then add:
2 eggs
2 cups milk (low-fat now)
1 tsp vanilla extract
1/2 stick melted butter.... well, nowadays I cut back on the butter and just melt some in two pans for cooking and pour most of into the batter and stir. Beat it all together, then start ladling the batter and cooking the pancakes. Dad didn't go for adding fruit until after we were grown, but blueberries (frozen are fine), bananas, or both make it even better.
When the bubbles pop and harden, and the top is no longer moist, time to flip them. Hopefully the temperature is such that the pancakes don't burn on the bottom before the top is dried out. (Get the pan good and hot before you start, then turn down the heat. Somehow the first one is always a little off, but that gives you something to nibble while you cook the rest of them.) But of course, if that happens, just serve with the burnt side down!
2 1/2 cups flour.... white back then, but nowadays I would think about using whole wheat or at least unbleached.
3 tbsp sugar... this was back in the '60s, I'd cut that now by a bit, no loss of flavor
3/4 tsp salt
1 tbsp baking powder.
Mix together dry ingredients, then add:
2 eggs
2 cups milk (low-fat now)
1 tsp vanilla extract
1/2 stick melted butter.... well, nowadays I cut back on the butter and just melt some in two pans for cooking and pour most of into the batter and stir. Beat it all together, then start ladling the batter and cooking the pancakes. Dad didn't go for adding fruit until after we were grown, but blueberries (frozen are fine), bananas, or both make it even better.
When the bubbles pop and harden, and the top is no longer moist, time to flip them. Hopefully the temperature is such that the pancakes don't burn on the bottom before the top is dried out. (Get the pan good and hot before you start, then turn down the heat. Somehow the first one is always a little off, but that gives you something to nibble while you cook the rest of them.) But of course, if that happens, just serve with the burnt side down!
Sounds yummy - will try it shortly. Also, love the illustration.
One tech recommendation. Add Feedburner to the site so that people who use e-mail and blackberries can get an e-mail there is a new post. A huge number of people are not using RSS readers yet.
Posted by: Guy Wiggins | May 13, 2009 at 09:38 PM
My dad hardly ever was home in the mornings, so I never got to do fun things like this. I am enjoying thinking of them through you all though. Thanks.
Posted by: Jill Mann | October 26, 2009 at 01:14 PM