You're probably wondering how the sound of a needle scratching (being dragged back and forth across a turntable) came to be used to describe pancakes. Well, it really has no correlation. Not yet anyway.
My kids' stroke my ego every time they tell me I make the best pancakes. I humbly thank them and go about life. Little do they know I only add water to an already premade Krusteaz pancake mix. I feel like the Rice Krispie treat lady who pretends to slave all day in the kitchen only to present Rice Krispie treats to her family with a dusting of flour all over her face. A fraud...that’s what I am... a fraud.
I found myself in a jam for my daughter's 20th birthday breakfast of pancakes and bacon. (Happy Birthday Sofia!) I went to the cupboard only to find that the cupboard space where the Costco sized bag of Krusteaz pancake mix resides was empty. WTF? For a second, I panicked. The jig is up. What was a mother to do? Improvise, that's what!
And so, I got to scratchin' (whicka whicka) my head and it dawned on me that I could attempt to make them from scratch (whicka-whicka). My initial reaction was trepidation. Real pancakes are difficult to prepare, or so I thought. I grabbed my recipe box and and put my recipe reading to work.
Much like Grandmaster Flash does on “White Lines” ... I started mixin' and scratchin' (whicka whicka)— (ok- I'm done being nerdy with the DJ scratching and flour/sugar reference). I realized that pancakes from scratch take about two more minutes to make than the run-of-the-mill pancake mix. Seven simple pantry and refrigerator staples without all the mono-this or dextrose-that ingredients. It was so simple that I wondered why I never tried it before. Creating tastier and more authentic pancakes is quite simple. Someone, somewhere in the pancake mix industry duped us. Scratch pancakes are a cinch. (whicka-whicka)
*For the record, the pancakes were a hit with the birthday girl.
Cooking Class with Carol
Things to Consider
Consider doing this recipe. It's simple, really it is. I think your family will enjoy them.
They are tastier and had such a better flavor than premixed. No need to drown them in maple syrup or powder sugar. Their taste stood firmly on its own saving calories from using less toppings.
The baking powder in the recipe will give these pancakes the fluff. Not as high of a lift as the premixed, but I felt the flavor profile clearly outweighed the puffiness. (Pamela's crepe pancakes are flat-- and somehow everyone loves them-- not sure what the fluffiness does except for a visual appeal). Don't be surprised if they don't stand each an inch thick.
Adding chocolate chips or blueberries or any of your other favorites can be done. I typically add them once I ladle batter onto the griddle.
This recipe calls for adding the dry ingredients into the wet ingredients. Make sure you follow this step properly.
Realistically this recipe will yield 6-8 pancakes of normal size. More for silver dollars, less for larger pancakes. Double recipe if needed to feed a large crowd.
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. (Only if you’re making a large portion for many people)
In a small bowl, whisk or sift together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, melted butter, and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon a ladleful or 2 to 3 tablespoons of batter onto skillet. Batter should be thin enough to form a circle.
Cook until surface of pancakes has some bubbles, and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 more minutes.
Transfer to a baking sheet or platter; cover loosely with aluminum foil and keep warm in oven. Continue with more oil and remaining batter. Serve warm, with desired toppings. (butter and hot syrup are my favorites)