Really, now...is it that difficult to make pancakes?
No, of course it isn't. And homemade pancakes are a small fraction of the price of bagged, and they taste better, and they don't take all that much time to whip up.
Now, you really should have a pancake recipe somewhere in your recipe collection, but just in case you don't, here's the one Maryanne uses. It's easy to remember, too, because the ingredients are "a symphony of ones."
Maryanne's Pancakes
Makes about 10 4-inch pancakes
Recipe may be doubled
Makes about 10 4-inch pancakes
Recipe may be doubled
1 cup of flour
1 tablespoon of sugar
1 tablespoon baking powder
1 egg, beaten
1 cup of milk
2 tablespoons vegetable oil
In a large bowl, stir the flour, sugar, and baking powder together. In a smaller bowl, beat the egg, milk, and oil together. Stir the milk mixture into the flour mixture with a fork just long enough to make a smooth batter. Set it aside for a few minutes to allow the baking powder to start to work.
Heat up a skillet until drops of water flicked off your fingers onto the skillet dance around and sizzle. If you have a non-stick or well-seasoned cast iron skillet, you will not need any grease, otherwise grease the skillet lightly. Pour batter by the ladle onto the skillet and allow the pancakes to cook until the edges are kind of dry and the top surface is studded with little bubble craters. Turn the pancakes and cook briefly to brown off the top.
Blueberry option: After the batter is mixed, stir in half a cup or more of blueberries.
In a large bowl, stir the flour, sugar, and baking powder together. In a smaller bowl, beat the egg, milk, and oil together. Stir the milk mixture into the flour mixture with a fork just long enough to make a smooth batter. Set it aside for a few minutes to allow the baking powder to start to work.
Heat up a skillet until drops of water flicked off your fingers onto the skillet dance around and sizzle. If you have a non-stick or well-seasoned cast iron skillet, you will not need any grease, otherwise grease the skillet lightly. Pour batter by the ladle onto the skillet and allow the pancakes to cook until the edges are kind of dry and the top surface is studded with little bubble craters. Turn the pancakes and cook briefly to brown off the top.
Blueberry option: After the batter is mixed, stir in half a cup or more of blueberries.
I dunno man, I do buy these very same frozen pancakes at Walmart for @ 3 bucks a bag, and they take about a minute and half to make, with no messy clean-up afterwards. I LIKE 'em!! Then again, I hate cooking. I am the exact lazy slob that these are marketed to/for/
ReplyDeleteI get these too. BOGO at BigY once and now I'm hooked. I get the mini ones for the 2 year old. They are easier for her to throw to the dog.
ReplyDelete4 get nuked for 30 seconds. Quick easy meal for lazy wife to make. (I have to buy flowers now on the way home now)
Okay you guys, I guess I misread my own demographics. It's just that I've always considered pancakes to be one of those simple-to-whip-up things that no one would want to buy as pre-cooked frozen thingies.
ReplyDeleteAnd about those flowers, Steve - your secret is safe with me. I dunno about Astro, though.
I have to admit I didn't even think anyone bought frozen pancakes until my husband and I went to a diner in NH and he cut into his pancake and I was still frozen in the middle.
ReplyDeleteI've worked in restaurants since I was 15 and seen a lot of stuff/shortcuts/laziness but the utter disappointment of a diner not being able to whip up a simple batter and cook for a few minutes AND not even bother heating the frozen pancake up enough was just inexcusable!
I know being at home is a different thing but I do enjoy making a fresh pancake, they really are pretty easy and not all that messy (it's all in one bowl) but to each his/her own.
I've never tried them, but seeing them in Walmart did inspire me to start freezing my own leftover pancakes, which actually works out quite well. Besides, I'm rather partial to my recipe. It's one that I got from an 75 year-old woman named Nadine who used to cook in mom and dad's diner back in the 80's. Anyway, the secret to them involves using self-rising flour and letting the batter sit overnight in the refrigerator, and ah, they're just incredible! 30 years later and I've yet to find a pancake that I like more. And I can't imagine that Walmart will be the exception!
ReplyDeleteWe used to eat frozen microwaveable pancakes as kids. And my mom just bought some for our Maine vacation this summer. lol. Though I haven't had them in years, it brought back a little nostalgia. But yes, I prefer homemade pancakes with fresh blueberries.
ReplyDeleteAt least that's not as bad as the "Batter Blaster"!
ReplyDeleteI have looked at these and looked at these.. and the same thought comes to mind... the same one that does when i see premade mashed potatoes...
ReplyDeleteWhat also get me is the pre-measured pancake mixes in those plastic bottles...I mean, if you're lazy enough to use the boxed mix, which is way overpriced, can't you even get a measuring cup and bowl and measure it out? I guess it's good for camping, though.
ReplyDeleteBy the way, your recipe is the one I use..one of everything, although I quadruple it for my large family. I think I don't use enough baking powder, though, based on your recipe.
I Rep for that very lovely pancake company, as Reps we were asked to buy a bag and try them. They are pretty damn good!
ReplyDeleteAnd you are right, Pancakes are easy to make, doesn't take a lot of work to make them, but the clean up.. Id like to stick the forks in my eyes than clean up batter, oil, griddle, and 2 nephews going I WANT THEM NOW!!
I am Retail Rep and a full time college student, some mornings I'm luck to brush my teeth and being able to grab some pancakes, hit the microwave and slap some peanut butter on them and out the door in 2 mins! Its a great day!
When I do have time, I like making homemade pancakes and some homemade blackberry jam! But that sadly is few times a month if I'm lucky.