July 24, 2008

Breaky in America...


OH MY!!!!  Look at those PHAT honkin' crêpes.  Not my photo, btw... Got it off of CHOW.
By  Aïda Mollenkamp

"It’s all upside when it comes to making pancakes from scratch—cheaper, better tasting, and just as easy as the boxed stuff—so treat yourself to homemade cakes for breakfast. And if you’re not a morning person, don’t fret because the batter fares just as well when made ahead.
Gameplan: This batter yields thick, fluffy pancakes. For a thinner cake, adjust the recipe to 1 cup of flour.
If morning is not your thing, the batter can be made the night before and refrigerated, and will make for denser and cakier pancakes.
INGREDIENTS
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/4 cups whole milk
1/2 cup vegetable oil
2 large eggs
1 tablespoon granulated sugar
1 tablespoon vanilla extract (optional)
1 teaspoon vegetable oil
Fresh fruit, butter, and maple syrup for serving
INSTRUCTIONS
Whisk together flour, salt, and baking powder in a medium bowl until evenly combined; set aside.
Whisk together milk, oil, eggs, sugar, and vanilla (if using) in a separate large bowl until eggs are foamy and sugar is dissolved.
Add flour mixture to liquid mixture and stir until just mixed and moistened (batter will be lumpy), about 50 strokes. Set mixture aside to rest while griddle heats or cover and store in the refrigerator for up to 16 hours before using. If batter has been refrigerated, stir before using.
Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Using a paper towel, rub pan with vegetable oil.
Ladle pancake batter onto pan: 1/2 cup for large (6-inch) pancakes, or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about 2 minutes. Serve immediately."

4 comments:

barbara said...

Good morning Leesa,

You are so right that homemade is best for pancakes. I've been doing my own from scratch for years. Yes; much much cheaper that buying Aunt Jemima's mix at the US store.

Bises xx.

Jennie said...

Mmmmm those look so so good! I'll have to try them soon! I still have a box of Bisquick here, but I think pancakes made from scratch are better.

Leesa said...

Good morning Barbara and Jennie....

Yes, they DO look YUMMY!! Esp. with the syrup oozing down the sides!!! I think that scratch is always best, too!! Bisquick is not bad either, though!! : )

Anne in Oxfordshire said...

They look good...but never been one for pancakes....I like crepes though :-)