Tuesday, December 8, 2009
Ken makes the most interesting pancakes I've ever had. He doesn't put any leavening agent in them like other pancakes, so they are thinner (like a crepe) and more dense than your average pancake. My favorite thing is that they are slightly sweet and buttery- I like to eat them plain, as well as with toppings.
11.5oz Flour (A little more than 2C)
2.5oz Granulated Sugar (Between 1/3C and 2/3C
2 Large Eggs
Sift flour, add sugar. Add wet ingredients and stir until well incorporated. Batter will be slightly lumpy. Preheat skillet on medium heat (level 5 on our stove). Melt a little butter to cover the pan. Add 2/3C batter for large pancakes and 1/3C for smaller pancakes. Before flipping, add a little butter around the edges of the pancake. You'll know it's ready to turn when the edges turn slightly tan. It takes about a minute for the first side and less than a minute for the second. Pancakes should be slightly golden- pay attention, they burn quickly.
Serve warm plain or with desired toppings- we add butter and syrup or butter with cinnamon and sugar. They also work well with fillings. Enjoy!