This is a Recipe from www.joyofbaking.com
Ingredients :
1 cup (130 grams) all-purpose
flour
1 1/2
teaspoons
baking
powder
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white
sugar
1 large egg,
lightly beaten
1 cup (240 ml) milk
2 tablespoons (28 grams) unsalted
butter, melted
Plus extra melted butter for greasing the pan.
Preparation Instructions:
In a large bowl whisk together the
flour, baking powder, salt and sugar. In a separate bowl whisk together the
egg, milk, and melted butter. Make a well in the center of the dry ingredients
and then pour in the egg mixture, all at
once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small
lumps. (Do not over
mix the batter or the pancakes will be tough.)
Heat a frying pan or griddle over
medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.
Adjust the temperature as needed. Can also use an electric griddle with the
temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel
or a pastry brush, lightly brush the pan with melted butter or oil (or spray
with a non stick vegetable spray.)
Using a small ladle or
scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing
the pancakes a few inches apart. When the bottoms of the pancakes are brown and
bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn
over. Cook until lightly browned (about 1-2 minutes).
Repeat with remaining
batter, brushing the pan with melted butter or oil between batches.
Serve immediately
with butter and maple syrup.
Makes about 8 - 4 inch (10 cm) pancakes. Serves 3-4
people.
For Blueberry Pancakes:
Sprinkle fresh or frozen blueberries (prefer wild blueberries) on the tops of the pancakes just as bubbles
start to appear on the top surface of the frying batter. Preparation time 15
minutes.
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