Monday, August 4, 2008

The Round Pancake

On Saturday, I woke up with a smile on my face and an intense craving for pancakes. I used to have a deep love for the warm fluffies until a friend of mine said (in a sickeningly-sweet-I-go-to-the-gym-six-days-a-week sort of way) "You know that pancakes have absolutely no nutritional value, don't you?" Banana-nut pancakes haven't tasted the same since.

But tossing all love-hatred of carbs aside, I decided to whip up some cakes. As a nod to my pals over at The Second Pancake, I was thinking about that first satisfying pancake for the cook. Unfortunately, a not-so-deft flip ended up with my pancake on the floor. Another couple of flips introduced my feet and forearms to a couple of splashes of hot batter. Lovely.

Round pancakes are a dish that somehow I haven't mastered yet. Sure, they are fluffy and comforting with whipped butter and organic syrup -- but never round. They usually end up as some strange variation between an oval and an amoeba. I once made Swedish pancakes that looked more like a bacteria than a pancake. But they were delicious.

Despite all of her cooking deficiencies, my mother can make perfectly round pancakes every time. I may be able to make fettuccine with fresh pesto (come back in a couple of days for that), create salmon recipes and experiment with fruit and fresh greens, but I can't make a round pancake to save my life. I can do complicated, but it's the simple things that get me twisted.

I wonder if that's a sign?

My mom's pancake recipe (which also works great for waffles):
1 cup of flour
2 tbs. of oil
3 tsp. of baking powder
1/2 tsp. of salt
1 tbs. of sugar
1 egg
1 cup of milk

1. Mix dry ingredients together in a bowl.
2. In a separate beat and the egg and add the milk.
3. Mix dry and wet ingredients together until smooth. Once all mixed together, add oil to the mixture. If you want to make fruity pancakes, add berries or bananas at this time.
4. On a lightly oiled griddle or skillet over medium heat, spoon 2 tbs. of batter to make one pancake. Flip when it bubbles in the middle.
5. Repeat until done. Voila!

1 comment:

ontay said...

I found that pouring the batter in the center of the pan from a closer distance keeps them circular. But it also helps to have the batter be not too watery/milky and not too lumpy