We read the book by Eric Carle last night and made them for breakfast this morning. How convenient that my food blog meanderings were in sync with Izzy's breakfast desires, both of us inspired by the words of others.
Last night I read on one food blog or another about someone who claimed to always be dissatisfied when ordering pancakes in restaurants. Yes, it is true they often sound better than they taste and nearly always leave you feeling unpleasantly stuffed. Pancakes made at home are an entirely different story.
Some of my earliest memories are of helping my grandma make "silver dollar" pancakes. I would stand on a stool by her counter as she prepared the Aunt Jemima mix. Some days, she even allowed me to pour the batter into the skillet. To me they were delicious and I couldn't get enough of them.
I have since experimented with many a pancake recipe, all the while searching for the one that would take me back to Aunt Jemima. Why not use the box? Well I did one day and I was sorely disappointed. Either my tastes have changed or the box has..
My search ended a few years back when I came across a great recipe in the NY Times. It has become my standard pancake recipe. The author was looking for a recipe that was quick enough to make on hectic weekday mornings. Lucky for me, he found it. He calls them, "Mississipi Pancakes". I have altered the recipe a bit to make them slightly healthier. Rest assured this does not compromise their appeal. Best part is, you can have these on the table within 20 minutes.
1 1/8 cups of milk
3 tablespoons butter, melted
3/4 cup all purpose flour
1/2 cup whole wheat flour
3 tspns. baking powder
3 tspns. brown or white sugar
1/2 tspn. salt
1) Beat eggs until frothy.
2) Add milk and butter, beat some more.
3) Mix dry ingredients in another bowl
4) Add dry ingredients to wet
5) Heat some butter in skillet
Pour batter into skillet (sized according to preference), flip when bubbles arise.