Yes, I'm a bit goofy. But I also know a bit about cooking. One of the first things I learned to cook was pancakes, at my Dad's side. They were genuine Aunt Jemima pancakes, with the recipe straight from the box. When I move away from home, I was determined to learn how to cook, without pre-made mixes, as much as possible. My wife had a "from scratch" pancake recipe that was given to us in a cookbook at our wedding reception. The recipe was fair, and certainly better than Aunt Jemima pancakes. Sometimes they would come out good, and sometimes they would come out extraordinary. I didn't know what I was doing different when they came out better. My eldest daughter, the one moving to Grand Rapids, noticed that when they came out better, I was sloppy when measuring oil into the batter. I took that cue and put my science skills to work. I carefully measured all of the ingredients, and figured out just the right ratio of everything to make them come out consistently great.
This recipe is fairly famous, and is my signature recipe. I share it with you.
Goodweed's World Famous Pancakes
Preheat stick-free griddle over medium heat.
Ingredients:
Dry - Whisk together in a large bowl
1 cup all-purpose flour
1/2 tsp. salt
2 1/2 tsp double acting baking powder
2 tbs. sugar
Wet: Add
1 large egg
2/4 cup milk
3 tbs. cooking oil
Whisk together to make a batter with small lumps. Fold in 1/2 cup fresh blueberries if you want.
Lightly oil the griddle. Place 3 tbs. of batter in opposite corners of the pan. Let cook until the batter begins to bubble on top. When bubbles begin to pop, flip the pancakes. Cook for another minutes. Remove to plates and serve immediately with syrup, honey, or jam. Recipe makes about 8 medium sized, very light and fluffy pancakes.
You can make more simply by doubling all of the ingredients. Enjoy.
Oh, and be sure to try out Charlie D's pancake recipe. It's very different from mine, but very good too.
Seeeeeya; Goodweed of the North
. It's a good thing I have Longwind-ette around to correct my errors. And she's absolutely correct. It's supposed to be 3/4 cup milk. In the spirit of this thread, that would be 6/8ths, o4 36/48ths cup of milk.
But the recipe sounds mightee larapin!
