tag:blogger.com,1999:blog-4628733312371339602.post1984568249500260923..comments2024-03-15T02:56:07.804-03:00Comments on Slanted: In Praise of PancakesMBChttp://www.blogger.com/profile/02860359505710765392noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4628733312371339602.post-85114811320205949562011-08-01T07:12:32.331-03:002011-08-01T07:12:32.331-03:00I never mind comments from readers. Thanks for th...I never mind comments from readers. Thanks for the recipe!MBChttps://www.blogger.com/profile/02860359505710765392noreply@blogger.comtag:blogger.com,1999:blog-4628733312371339602.post-72335910401931494442011-07-28T09:20:58.350-03:002011-07-28T09:20:58.350-03:00In Scotland the traditional pancake is a fat wee b...In Scotland the traditional pancake is a fat wee beast - technically they are drop scones. Recipe at http://allrecipes.co.uk/recipe/2548/drop-scones.aspx Be sure to wait for the bubbles before you flip them! Leave out the sugar and you have a savoury version. My mum made them on an old traditional griddle pan (like this -http://www.hydroponicsonline.com/store/NICE-ANTIQUE-CAST-IRON-GYPSY-GRIDDLE-PAN-OR-GIRDLE_120725053725.html) which I still have and think of her every time I use it. I hope you don't mind me butting in but you seem to be in my old home town.<br /><br />Best Wishes - JefranJefrannoreply@blogger.comtag:blogger.com,1999:blog-4628733312371339602.post-13348523105659090432011-07-28T06:19:54.389-03:002011-07-28T06:19:54.389-03:00Mmmm, love Cook's Illustrated. Will have to g...Mmmm, love Cook's Illustrated. Will have to give these a try. Thanks!MBChttps://www.blogger.com/profile/02860359505710765392noreply@blogger.comtag:blogger.com,1999:blog-4628733312371339602.post-10809217096925607522011-07-27T12:22:20.066-03:002011-07-27T12:22:20.066-03:00Here's my favorite -- Blueberry Pancakes. It&#...Here's my favorite -- Blueberry Pancakes. It's a Cook's Illustrated recipe. I also like swapping out the blueberry for chocolate chips, or even using both. :-)<br />Ingredients<br />1 tablespoon lemon juice from 1 lemon<br />2 cups milk <br />2 cups unbleached all-purpose flour (10 ounces)<br />2 tablespoons granulated sugar <br />2 teaspoons baking powder <br />1/2 teaspoon baking soda <br />1/2 teaspoon table salt <br />1 large egg <br />3 tablespoons unsalted butter , melted and cooled slightly<br />2 teaspoons vegetable oil <br />1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried<br />Instructions<br />1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.<br />2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.<br />3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.Hollyhttps://www.blogger.com/profile/13443107874254056449noreply@blogger.com