Sometimes, when your whole life, your whole fucking life, is threatening, you need something that comforts you. Pancakes were that thing for me, and I know it’s not just for me. Because nothing says comforting in the morning or in a foggy, drug-induced state more than a plate of pancakes: It’s just batter, butter, and syrup. Easy as 1-2-3, and maybe enough to help you count back to what got you here in the first place.
SERVES 4 TO 6
2 cups all-purpose flour, sifted
1 tablespoon plus ½ teaspoon sugar
¾ teaspoon kosher salt
1 tablespoon baking powder
¾ teaspoon baking soda
1½ eggs, beaten, or ¼ cup liquid eggs (to get ½ egg, beat 1 whole egg and use half of that beaten egg)
2 cups buttermilk
¼ cup plus 2 tablespoons melted butter
1 teaspoon olive oil
Mix together the flour, sugar, salt, baking powder, and baking soda in a medium bowl. Mix together the eggs, buttermilk, and butter in a larger bowl.
Slowly mix the dry ingredients into the wet ingredients and beat for 2 minutes.
When all the ingredients are just incorporated, let the batter rest for a little bit while you heat up a griddle or pan. Once it’s hot, add a generous drizzle of olive oil to the grill or pan.
Ladle in the pancake batter to make pancakes as big or small as you wish. Cook over low to medium heat until you see a million bubbles on the surface of the pancakes and their undersides become brown and crispy. Once you see that, flip the pancake over. You should get that signature rise.
Cook for about a minute more, and there they are, wonderful pancakes. I like to eat my stack with pure maple syrup and some good, softened butter, and that’s about it.
VARIATIONS
For blueberry pancakes, add rinsed dry blueberries to the pancakes in the million-bubble stage, right before you flip them.
For johnnycakes, substitute cornmeal for half the flour.
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