Welcome to DC. I like to give new members my pancake recipe, as It is well received. I cook just about anything you can imagine; and if I can't give you a recipe, there are some amazing cooks here in DC that make me look like a beginner.
Chief's Pancakes (famous)
The secretto thes is the ratio of ingredients, not over mixing the batter, temp control of the pan, and knowing when to flip them. Gere we go.
Ingredients:
Dry:
1 cup All Purpose flour
1/2 tsp. salt
2 tbs. table sugar
2 1/2 tsp. double acting baking powder
Whisk these together in a SS, or non-reactive bowl.
Wet Ingredients:
1 large egg, 3 tbs. cooking oil, or melted butter
3/4 cup whole milk
Place oil, and egg into a bowl and whisk until smooth. The egg yolk acts as an emulsifier that will help the oil mix smoothly with the milk. Add the milk and whisk until smooth. Combine the wet and dry mixtures, and fold into a batter, leaving small lumps. The lumps show you that you haven't overmixed, and will disappear while cooking.
Preheat griddle over medium-high heat until a drop of water skittles across the surface. Lightly oil the pan surface. Place 3 tbs. batter per pancake onto the griddle. Cook until bubbles start to pop on the surface. Flip and cook until the sides just start to lift from the pan. Serve hot and fresh with jam. jelly, or your favorite syrup, or fruit curd.
Just so ya know, pork fat is lower in cholesterol than is butter. So if you love the flavor of breakfast sausage, spoon some of the sausage grease over you pancakes. My Dad used to di this. He also put American cheese slices on top of both his pancakes, and French toast, surprisingly tasty.
Berries, chopped banana, nuts, even M&M candies can be added to this batter. You can add cocoa powder if you like, or vanilla, nutmeg, cinnamon, etc.
This becomes a great waffle batter by increasing the milk to one cup.
Again. welcome.
Seeeeya; Chief Longwind of the North
