One of the reasons I hardly ever bake is that I’m not good at following step-by-step directions with precise measurements. Instead, I prefer to wing it or rush it. I made that mistake this morning with the first batch of pancake batter. Lesson learned: don’t combine all the ingredients willy nilly; it’s not a salad!
My next rookie move was to cook the pancakes too quickly. Once I finally slowed down and let them sit much longer in the pan, they had that pretty golden color. (The first few were 50 shades of ivory.)
Adapted from a blueberry pancake recipe first attempted here. (And minus the blueberries, unfortunately.)
Mix in a medium bowl:
- 2 cups, plus 2 tablespoons flour
- 1/4 cup brown sugar (note: recipe simply calls for sugar, but I didn’t have any)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Separately, mix together; then gradually incorporate into the dry mixture above and whisk until the lumps are gone:
- 2 cups almond milk
- 2 eggs
Cooking in 1/4 cup spoonfuls over medium heat seemed to be slow, but less accident-prone. Makes about 8 pancakes in a smallish frying pan.
This weekend = three P’s; pulled pork and pancakes, but not in the same meal. For starters, I made pulled pork sandwiches for guests on Saturday night, inspired by Everyday Food‘s “Southern Pulled-Pork Sandwiches” with a few changes. (No cayenne pepper or cider vinegar, so I’d recommend doubling up the water or using apple juice as my sister-in-law suggested.)
Tonight, we had leftover “carnitas” and the meat was still flavorful and tender.
Also, this morning I decided to try fluffing up my Pancrepes recipe by using baking powder, which the original recipe calls for. Turns out we both prefer the thin pancakes! (David had a fried egg with his.)
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Pancakes – baking powder = pancrepes. Thick pancakes have never really been my thing. But I love crepes. I stumbled upon a way to make more crepe-like pancakes: leave out the baking powder. I used this recipe for Blueberry Pancakes from Epicurious but you could use virtually any pancake recipe. Just make sure to use less batter with each pancake and keep the heat to medium-low.
Another trick, when there’s just two of you: make the whole batch and freeze the leftovers (in baggies or with wax paper between each, otherwise they will stick together).