Wednesday, May 3, 2017

Old Fashioned Pancakes

Best Way to Start Your Day!

Whether you call them pancakes, griddle cakes, hotcakes or flapjacks, they are a breakfast staple in many homes and restaurants.  We even have them for dinner at our house...you gotta love "breakfast for dinner!"

The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent.  Did you know the word "pancake" appears in print as far back as 1430, it's an ancient  food!


Well, I have to admit I always used to make them with a boxed mix, never felt I had time to do it from scratch.  Boy, was I wrong!  It literally took minutes to make the mixture and the result was spectacular.  I'll never go back to the old way, these are so worth the few extra minutes it took to make.  


I recommend sifting the flour, twice.  That makes for a fluffier pancake. Let your egg and milk set at room temperature and use unsalted butter.  Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to over beat your egg).  Add to your dry mixture. Your result is a tender, fluffy, delicious, good old fashion pancake. This is one is a keeper!


Ingredients:                                                            

1 1/2 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder
3/4 tsp. salt
1 Tbsp. sugar
1 1/4 cups milk
1 egg, lightly beaten
3 Tbsp. butter, melted
1/2 tsp. vanilla (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly greased griddle or frying pan over medium high heat.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, heat is just right.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Variations: Add fruit, cinnamon, chocolate chips, pineapple, nuts or other favorites to your batter

Toppings:  Maple syrup, butter, honey, fruit, flavored butter, nuts


"It is better to trust in the Lord, than to put confidence in man."   -Psalm 118:8

2 comments:

  1. Hi Angela!
    Made these delicious & fluffy pancakes. The family loved them and wants me to make again soon.
    Although I'm Greek I never knew that Greeks ate pancakes:) Thanks for the pancake information!
    Love your recipes but would like to add them to my future cookbook on JAP. Could you post this recipe there, please!
    Thanks once again & Hope you are enjoying a wonderful & Happy Mother's Day!

    ReplyDelete
  2. I just saw your comment and want to thank you for your kind encouragement. My husband has been ill and haven't been posting on JAP. Please feel free to copy and use it. God bless!

    ReplyDelete