Pancakes

Introduction

Here's my quick-make-take on pancakes for Sunday brekkie for two.  Based on Alton Brown's recipe, with a hint of Nigella.  It makes 4-6 pancakes.  Bump everything up a little for more generous servings.

Ingredients

Dry stuff:

• • 1 cup of all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda (more if using buttermilk or fruit)

  • 1/2 tsp salt

  • 1 tsp sugar

Wet stuff

• • 1 large or 2 smaller eggs, separated if keen

  • 1 cup milk, or buttermilk, if you have it (use double baking soda)

  • 1 Tbsp melted butter

Process

Turn the oven on a low heat (say 150) and park a couple of plates in there to warm.  Turn on the stove and start to get the skillet stable to the right heat.  Water drops should dance and sizzle, not sit and boil or incinerate...

Mix up the dry stuff, whisking well to combine.  Mix up the wet stuff well and then introduce it to the dry.  Whisk gently to combine, but don't overdo it, there can be some small lumps.  We're looking to avoid developing the gluten.  That's the difference between pancakes and pizza...

No need to wait, lube the pan with some butter, wipe of the excess and ladle in a pancake.  Wait for the bubbles to be in full swing and flip, for a similar amount of time.  If brown and set through, park it in the oven on your warming plates on a paper towel to absorb extra moisture.

Hints

If you are keen, you can separate the eggs and whisk the whites to soft peaks then fold them in gently right at the end of the mixing.  Not sure if it helps, but seems to impress the ladies.

I think the hardest thing is getting the skillet temp right, such that the pancakes are light brown and cooked through and not burnt and goey or dull and dusty.  Takes practice and getting to know your cooking kit.

If cooking for a larger group, run two pans or use a big leccy frypan.  Don't make em wait for one...at...a.....time....