Pancakes

Happy Food Baby is such a scatterbrain! She forgot to include a recipe for the Christmas Breakfast Feast pancakes!

Happy Food Baby, that’s me, Big Brother and Big Sister were all born in America where breakfast is A Big Deal. The Mammy was always quick to make pancakes for us as kids and we did it for our cousins when they came to stay. Ten years later, they still talk about the Mickey Mouse pancakes Mammy once made them for breakfast (three strategically-placed dollops of pancake batter in the pan and you’ve got yourself a nice, tasty, possible copyright infringement. Mmm, pass the syrup!). And don’t for a second think that we’re amateurs. No no: we have a full-on pancake griddle, bought from the LL Bean website and shipped to Ireland with considerable strain for the poor postie who delivered it. That’s right, we’re hardcore.

This is a recipe from a really old 80s breakfast book and the same one we’ve been using for years and years. We also lifted our French Toast recipe from its well-thumbed pages. The recipe asks you to separate the eggs and fold in the beaten egg whites. This is a step The Mammy removed many years ago, and us kiddies never complained. Seeing as how it was a special Christmas morning, I decided to follow the recipe as stated. It obviously gives the pancakes a lighter, fluffier texture, but they genuinely taste just fine if you omit this step. It’s quicker and it saves on the washing up, but I bet you’ll have people talking about your amazing pancakes for the next ten years if you cook ’em the original way.

This is the recipe with its original measurements. It says it makes about a dozen pancakes. That’ll happily cover three people if there’s rashers, sausages, pudding and eggs, as we had for our Christmas breakfast. However, we doubled it long ago because we’re such a bunch of ravenous beasts.

Pancakes

1 1/3 cups flour
2 tsp baking powder
½ tsp salt
1 tblsp sugar
2 eggs separated
1 ¼ cups milk
3 tblsp salad oil
 

1. In a medium bowl, combine the flour, baking powder, salt and sugar.

2. Separate the eggs. In a clean, dry bowl, whip the egg whites until stiff peaks form. Without washing the beaters, lightly beat the egg yolks then add the oil and milk. Blend well.

3. Add liquid mixture to dry ingredients and beat until smooth. Gently fold in the egg whites with a metal spoon.

4. Cook your pancakes! When the bubbles start to form on top, it’s time to flip ’em over. Keep them warm, covered in foil, in a low, pre-heated oven.

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