Hello, everyone! The weather’s been brutal lately. And as if things can’t get uglier, our heating system decided to act up. Anyways, here I am to bring you guys something to get giddy and excited about. At least I hope it does as it did me. For a while, I haven’t really been in the mood to make or try anything for a number of reasons which I choose not to bore you with. But here I am with a brand new recipe and I can’t be excited to share it with you. I am really happy about this number because first, I finally learned how to make pancakes from scratch. The first time I tried? It was a huge flop! Yes, there is a difference between baking soda and powder. I won’t delve into that. The pro-bakers can probably enlighten you on that matter better than I do. But, I hope you would take my word for it for those who are still wondering what really is that fine line between baking soda and powder. And secondly, I finally reached that point where I’m comfortable to tweak some details here and there and make it my own.
I got the basic pancake recipe from marthastewart.com. I remained consistent with hers because I don’t want to mess up our breakfast. I only added a few drops of vanilla extract. That’s it. It was fluffy and light but a little too spongy for my liking. The following week I decided to add 1 yolk plus about 1/8 cup of milk to make it a little more dense but not to sacrifice its cloudy fluffiness. It was a success. And tired of my usual vanilla, I added some lemon flavor and here I am.
- 1 & 1/4 c. All purpose flour
- 2 tsp. Baking powder
- 2 tbsp. Granulated sugar
- 1/2 tsp. Salt
- 1 & 1/8 c. Milk (I used 2%)
- 2 & 1/2 tbsp. Unsalted butter, melted
- 1 large egg + 1 yolk
- 1 tbsp. Lemon zest
- 1-2 tbsp. lemon juice
- 1 tbsp. unsalted butter to grease the pan
- Honey or maple syrup
- Place non-stick pan or griddle on low heat.
- In a mixing bowl, whisk together flour, baking powder, sugar and salt. Set aside.
- In another bowl, pour in milk, eggs, lemon juice, zest and melted butter. Whisk together until homogenous. Then add in dry ingredients. Whisk until well mixed. It’s tempting to overmix but a few lumps is ok.
- Smear extra butter in the pan and pour pancake batter. Adjust heat accordingly.
It tasted so good. The lemon flavor bursts in your mouth. The amount of lemon you put in depends on the tartness you desire. I don’t think it will affect the fluffiness of the pancake unless you decide to throw a whole lemon in there. I used honey because what else goes perfectly with something citrussy and bright as lemon? You can be as creative with the toppings as you wish.
This stick of butter reminds me of this movie I saw last night, “Brighton Beach Memoirs.” It was a film adaptation of the play Neil Simon wrote. And there was this one part where Eugene’s mother, Kate asked him to get a 1/4 lb. of butter. And Eugene argued that he just went for a 1/4 lb. the same morning, why didn’t she just ask him to buy a 1/2 lb. butter. To that she replied, “Suppose this house sets on fire, what am I to do with a 1/4 lb. butter!” Lol. I’m such a weirdo.
Oh, and I asked Wonder girl to help me with the honey. It wasn’t much of a success, her tiny arms got easily tired holding up the spoon. And she couldn’t wait to lick the honey off of it.
So there you go. I hope you guys try this recipe and let me know what you think. How about you, do you have a favorite pancake recipe you would like to share?