Monday, March 3, 2014
Happy Pancake Day!!!
Tomorrow is Pancake Day, Fat Tuesday, Mardi Gras, Shrove Tuesday, so... eat pancakes for every single meal. Go ahead! You only live once.
This recipe is delicious and simple for any meal... vary toppings and enjoy!
Saturday Morning Puff Pancake
1/2 cup flour
1/2 cup milk
dash of salt
2 Tbsp. butter
Heat the oven to 450F and put a large cast-iron skillet in to heat. In a bowl, beat the eggs, flour, milk, and salt together. It's important to mix all the ingredients together at once, otherwise your pancake won't puff. The more air you beat into the batter, the higher it will rise in the oven.
When the oven is hot, toss the butter into the hot skillet and let it melt. Pour the batter into the skillet and return it to the oven. Bake for 12 to 15 minutes, or until the pancake is puffed and golden. Cut it in half and serve immediately with warm maple syrup, or whatever else strikes your fancy.
I've been searching for a great pancake recipe for a long time. In high school, in South Africa, I found a wonderful recipe in a library book about Au Pairing. But, of course I lost that recipe long ago, and the source is a bit far away. And mixes really don't do it for me. I mean, I've used mixes and they are okay, but... I think I must've been spoiled in my formative years with awesome pancakes.
About six years ago, Miki made her mom's recipe at the office when different teams were planning breakfast for everyone. They were divine, and she gave me the recipe. But, when I made them, they weren't the same. However, last Fall when she made them at my house, again, they were heaven. So, I thought maybe it's just me and pancakes – bad luck. Or, maybe it's the fact that food is nearly always better when someone cooks for you! I do feel the need to tackle Miki's mom's recipe again though... clearly, there's something I'm missing there.
The Best Pancakes Ever
(AKA Edna Mae's Sour Cream Pancakes, not adapted at all from The Pioneer Woman Cooks by Ree Drummond)
Makes a dozen 4-inch pancakes
1 c. sour cream (I used light, they were fab)
7 Tbs. flour
1 Tbs. sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
Butter and real maple syrup
Heat a cast iron pan over medium low while you make the batter. Do not be impatient (like me) and turn the heat up, although these cakes are good even if they do get a little charred. Anyway, in a medium bowl, mix together the sour cream, flour, sugar, soda and salt. Mix until just combined. Do not over mix.
In a separate bowl, mix eggs and vanilla, and then pour this into the sour cream mixture. Again, mix until just combined.
Melt about 1 Tbs. of butter in the pan, and then cook the pancakes. Be patient. They are worth the wait. Delicious!