I have had better recipes, but here's the one I use, more or less the one in my Better Homes & Gardens cookbook:
1 large egg (our eggs are graded small to extra large) 1 cup all-purpose flour (4oz) 3/4 cup milk (6 fl oz) 2 tsp sugar (um, i use closer to a TB, but that's because I eyeball the amount) 2 TB veg oil (i use safflower) 3 tsp baking powder 1/4 tsp salt butter, as needed
Beat egg til fluffy. Mix in the other ingredients (except butter) til smoothish. Pour a pancakeish amount onto heated griddle (I use a non-stick skillet, medium heat). Drop a few blueberries onto the top. When the bubbles turn to holes in the center of the pancake, flip and cook the other side til done (sides get dry).
Serve with butter and maple syrup.
I have about 2/3 of the batter left--I made two medium-large (5-6") pancakes.
I'm a firm believer in eating the type of foods I feel like eating exactly when I want to, I don't believe in only being able to eat 'breakfast' foods in the am after the sun has risen or to have to forego that juicy carnivore heartstopping cheeseburger with tatertots simply because some uptight people have traditionally eaten so called breakfasty foods in past history. I figure nonconventional people need to behave in nonconventional ways :)
One question about the recipe (I'd like to make it for Kira the next time I crash over there and it's just me and her for brekkies).... fresh, frozen or doesn't matter for the blueberries?
I use fresh, but I think frozen would work just fine.
I frequently use frozen peaches... put them in a pan, add a little water, sugar, cinnamon... bring to a boil, then stir, mixing the syrup over the peaches... when they thaw, we eat them on pancakes.
no subject
Date: 2003-08-21 10:19 pm (UTC)no subject
Date: 2003-08-21 10:28 pm (UTC)1 large egg (our eggs are graded small to extra large)
1 cup all-purpose flour (4oz)
3/4 cup milk (6 fl oz)
2 tsp sugar (um, i use closer to a TB, but that's because I eyeball the amount)
2 TB veg oil (i use safflower)
3 tsp baking powder
1/4 tsp salt
butter, as needed
Beat egg til fluffy. Mix in the other ingredients (except butter) til smoothish. Pour a pancakeish amount onto heated griddle (I use a non-stick skillet, medium heat). Drop a few blueberries onto the top. When the bubbles turn to holes in the center of the pancake, flip and cook the other side til done (sides get dry).
Serve with butter and maple syrup.
I have about 2/3 of the batter left--I made two medium-large (5-6") pancakes.
no subject
Date: 2003-08-22 08:28 am (UTC)One question about the recipe (I'd like to make it for Kira the next time I crash over there and it's just me and her for brekkies).... fresh, frozen or doesn't matter for the blueberries?
Charlie, Treekiller and Lawn Slayer
Re:
Date: 2003-08-22 09:16 am (UTC)I frequently use frozen peaches... put them in a pan, add a little water, sugar, cinnamon... bring to a boil, then stir, mixing the syrup over the peaches... when they thaw, we eat them on pancakes.