December, 5, 2004 archives

i make this at least every weekend, and sometimes during the week, too. this is so easy, the only acceptable excuse for pre-made pancake mixes are specially dietary reasons. this is a low-yield recipe: about four CD-size pancakes. it can probably be doubled (or tripled, etc) for more.

ingredients:

• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt (only ½ tsp. table salt)
• ¾ soy milk (cow juice is probably fine)
• 1 egg
• 1 tsp. sugar

1. Put non-stick skillet (or griddle) over medium-low heat.
2. Combine the flour, baking powder, and salt in a small bowl.
3. Mix the milk, egg, and sugar in another container.
4. Pour liquid mixture into dry ingredients and stir. Add milk if batter is not pourable.
5. Pour batter into skillet to desired pancake size.
6. After about two minutes, flip. The top of the pancake should have bubbles breaking on the surface when it is ready to flip. Knowing when to flip takes practice, but you can’t screw it up too badly. You can use your spatula to peek under the edge to check before flipping.
7. Remove after one more minute (or so) on the other side.
8. Apply butter and syrup. (Pure maple syrup. Anything else is blasphemy.)

if your pancakes are turning out a little bit uncooked in the middle, it means the batter was too thick. add more milk next time!

this is based on the pancake recipe in how to cook everything by mark bittman.

the new york times looks at whether the low-carb boom is busting. from the outside, it certainly does look like there are vast numbers of “low carb” products that are just a bad idea for someone who is actually trying to lose weight.