I don’t passionately love pancakes. I love one egg pancakes (which my sister-in-law introduced to our family – Thanks, Shari!). But regular pancakes don’t excite me like waffles do. So here’s my request: please share with me your favorite recipe or at least favorite place to get pancakes?
There is one stipulation: 1) No corn. 2) There is no number two.
1 c. flour
1 T. sugar
1/2 t. salt
1/2 t. baking soda
1 egg
1 c. buttermilk
2 T. butter
1/2 t. vanilla
Rise and Dine; which I thought was a quaint, mom-and-pop place until a second one opened in the next suburb over; serves breakfast and lunch only. They’re serving sizes are much more humane than, say, IHOP, and their food is actually really good, as opposed to, say, IHOP.
They have a “whole wheat pancake” that is spiced with cinnammon (and if I could spell cinamonnn right without a spell checker I would, so I’m intentionally not using the spell checker here). It’s OH-mazing.
German Pancakes (which aren’t quite pancakes, but they are from Renate Ray)
1 egg
a little milk
a little flour
pinch of salt
Beat together then pour into hot pan. Rotate to coat pan and let cook gently till you can lift and flip it. Let it cook a little more – but don’t overcook. Fill with your favorite fruit jelly, roll up and enjoy!
No idea where this actually came from, but I copied the recipe from my dad.
1 egg
1 cup milk
1 cup flour
If you like light and fluffy pancakes use self-raising flour, for thin pancakes use plain flour.
Mix the ingredients together and pour into a hot non-stick pan. When the surface is covered with bubbles, flip and cook the reverse side for 30 seconds.
6 pancakes in a batch. Serve with bacon, banana and maple syrup.