The recipe I'm giving you certainly is not Itallian. But it is deliscious and will give you a basic batter that can be used in so many ways. It is "Goodweed's World Famous Pancakes". I hope you can translate from my British standard measurements to metric. Enjoy.
World’s Best Pancakes
These pancakes are so light, fluffy, and moist, they leterally melt in your mouth. The flavor is classic, slightly sweet, but with a ballanced flavor between all ingredients. Once you have tried this recipe, you will never again use a box mix.
Another great thing about this recipe is that you can mix a large batch of the dry ingredients in advance, then place them into an airtight container and scoop out what you need for however many people you are going to serve.
To go a step further, I one time mixed in enough powdered milk to make 1 cup per cup of flour used, and enough powdered egg to make 1 egg per cup fo flour. Then, when I went camping, I just added water and the pancakes were as good as when made from all fresh ingredients.
You will have fun changing this recipe by adding things like M & M’s or peanuts, or bits of banana. I’ve added maple extract, or used maple syrup in place of sugar. I’ve add vanilla and nutmeg. You can really get creative, as long as all of the basic ingredients, both wet and dry, are there. Enjoy.
The key to these pancakes is proper technique. Follow this recipe and you will be known as the pancake king or queen of your household.
Dry Ingredients:
1 cup all-purpose flour
2 tbs. Sugar or sweetener of choice (I use Splenda)
½ tsp. salt
1 tbs. Double-acting baking powder (Calumet or Clabber Girl brand)
Wet Ingredients”
¾ cup milk
3 tbs. Cooking oil
1 large egg.
Preheat an elctric griddle, or suitable non-stick, or cast-ion pan. For an electric griddle, heat to 370 degrees. For the other two pans, heat until water dances on the surface.
Combine all dry ingredients into a large, stainless steel, glass, or plastic bowl with a wire whisk. Add the wet ingredients and stir until blended in. But do not overmix as this will toughen the pancakes. Leave small lumps in the batter. They will disappear as the pancakes cook.
Spoon the three to four tbs. of batter onto the cooking surface. If I catch you squishing the cooking pancakes with a spatula, I’ll come over and whap your hands. Once they are cooking, leave them alone! Turn when bubble appear on the surface, but before they remain open. Cook for about forty more seconds. Remove and serve immediately.
This batter also works well for waffles. If you thin it with more liquid, and add an extra egg, you have a wonderful crepe batter. If you substitute conrstarch for ½ of the flour, you have a very good tempura batter.
As I said above, play with the recipe after learning to make the original. Make it yours. And feel free to share it with others, so long as they know where it originated. It is copyright protected by law. And I don’t charge for this, my signature recipe.
Enjoy.
From the kitchen of Bob Flowers
Seeeeeya: Goodweed of the North