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Sometimes old-school is best
This week's Resolution Recipe, from my battered 1961 New York Times cookbook: (mock) Buttermilk Pancakes.
2 cups whole milk
2 Tbsp white vinegar (I used cider)
2 cups white flour
1/2 tsp salt
1 tsp baking soda
(I added: about 1/2 tsp cinnamon, 1/4 tsp nutmeg, one apple chopped.)
Stir the vinegar into the milk. Let sit for about 10 minutes; the milk will be slightly thickened and you will see small curdled bits.
Mix together the dry ingredients and carefully stir in the milk (including the curdled bits). Heat a griddle, grease, and drop batter onto it. When bubbles break on top, turn and bake on the other side.
What worked: These were good, basic pancakes. Light and tasty. I like the recipe better than the ones I've been using from the King Arthur Flour cookbooks. The mock buttermilk method seemed to work pretty well; while sometimes I don't mind having to buy a quart of buttermilk at a time when I only need half of it, other times I don't want to have to come up with a use for the rest.
What didn't: We were pretty happy with it.
Will I make it again? It'll probably become our go-to.
2 cups whole milk
2 Tbsp white vinegar (I used cider)
2 cups white flour
1/2 tsp salt
1 tsp baking soda
(I added: about 1/2 tsp cinnamon, 1/4 tsp nutmeg, one apple chopped.)
Stir the vinegar into the milk. Let sit for about 10 minutes; the milk will be slightly thickened and you will see small curdled bits.
Mix together the dry ingredients and carefully stir in the milk (including the curdled bits). Heat a griddle, grease, and drop batter onto it. When bubbles break on top, turn and bake on the other side.
What worked: These were good, basic pancakes. Light and tasty. I like the recipe better than the ones I've been using from the King Arthur Flour cookbooks. The mock buttermilk method seemed to work pretty well; while sometimes I don't mind having to buy a quart of buttermilk at a time when I only need half of it, other times I don't want to have to come up with a use for the rest.
What didn't: We were pretty happy with it.
Will I make it again? It'll probably become our go-to.
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Flour + 1 egg plus enough milk(full fat, skim, almond or even soy at a pinch it doesn't really matter), mix let sit and then make the pancakes.
That is grease pan with butter, pour in enough mixture and move the pan about to spread it out and then flip when the are set on the top. Turn out when cooked add lemon sugar and roll.
I have been making them long enough (since I was five we think obviously with less and less help from my folks as time went by) that I don't measure I just know when the mixture is right and how much to put in. I don't need a recipe and can make them in my sleep. Its funny how these things just creep up on you as an internal process.
Viva la difference I guess.
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