The Best Pancakes in the
World (according
to my son)
As a child, pancakes were a special breakfast,
usually on the weekend. The "convenient" way of
making them then was courtesy of Aunt Jemima pancake
mix. Following the recipe on the box, Mom would make
good pancakes. We would experiment with flavors by
adding whatever extract we had in the pantry.
HINTS:
EQUIPMENT NEEDED:
6 qt. bowl - 1
INGREDIENTS:
2 1/2 cups All Purpose Flour
WHAT TO DO:
1. Combine first 4 ingredients in large bowl. Mix or
sift together to distrubute the baking powder
well.
WARNING:
** Keep lots of vanilla bean on hand! Keep them
soaking in a tightly sealed container in brandy in
the pantry! They will stay soft and take on a better
flavor{hic}.
Now it's my turn to treat my son and daughter to
these special savory, slightly sweet cakes. But, I
make them from scratch. I found a recipe in an old
Good Housekeeping cookbook and changed things around
to come up with this recipe.
1.If vanilla bean is hard to get, substitute vanilla
extract to taste (one bean equals approx 1tsp.
extract).
2.For thinner cakes, increase milk by 1/2 cup or to
desired consistency.
3.I like to cook them on a cast iron skillet over a
low-med heat. They take a little longer, but, the
results are worth the wait!
4.Do not mix the batter thoroughly, leave it slightly
lumpy. Don't worry, They cook out just fine.
2 qt. bowl - 1
Wire whisk - 1
Measuring spoons & cups
Ladle
Cast Iron Griddle (if available...they are
inexpensive)
Heat worthy pancake turner (spatula)
5 Tbsp Sugar
4 tsp. Double acting baking powder
1 1/2 tsp. Salt
2 Eggs
2 2/3 cups Milk
1 Vanilla bean
6 Tbsp. Canola Oil (or other light salad oil)
Butter or Margarine
Warmed pure maple syrup or the fake stuff
2. If vanilla bean is not soft, soak it in room
temp water for about 10 minutes before or unril somewhat soft. Split bean and scrape all of the pulp from pod.
3. In small bowl, slightly beat the eggs. Add milk,
oil, and vanilla (either extract or bean pulp) and
mix well.
4. Pour liquid into dry and stir with whisk until moist.
5. Heat skillet on stove and brush lightly with
oil.
6. Pour batter (3 oz. ladles make a lovely 4-5 inch
cake) onto heated skillet (I like to make them one at
a time, see preface).
7. Cook until bubbles form and begin to burst. Don't
let the edges get too dry. Turn cakes and cook until
bottom side is golden.
8. Remove cakes to a plate and keep warm in a low
heat oven until ready to serve. Serve with lots of
butter and warm syrup!
The aroma of freshly cooked pancakes made with this
recipe has been known to awaken bears deep in
hibernation (or at least very tired kids).
When you get a taste for something spicy for breakfast, this one will satify. You can do with this one what you like without ruining it (I'd hope so at least). It will also make you sleepy all over again. So, plan on a lazy day after this!
YIELD: 1 Serving
WHAT YOU NEED:
A non-stick pan large enough to place a 10 inch flour tortilla on.
INGREDIENTS:
2 Tbsp. - Butter or margarine
2 ea. - Eggs, extra large-scrambled
2 Slices - Ham, deli cut
3 oz. - Shredded Monterey Jack or Cheddar
1 ea. - 10" flour tortilla
2 oz. - Salsa
Salt and Pepper to taste
METHOD:
1. Heat pan with 1 Tbsp. butter.
2. Pour scrambled eggs into hot pan and cook to desired doneness.
3. Remove eggs and set aside. Clean pan.
4. Spread remaining butter on one side of the flour tortilla.Heat pan again without butter.
5. Place tortilla, buttered side down, into pan. Place cheese slices and ham on one half of the tortilla. Top with eggs.
6. Cook tortilla until it begins to toast lightly. Fold tortilla in half over the filling and continue to cook tortilla until desired crispness/browning are acheived.
7. Remove tortilla to a cutting board and cut into 4 wedges. arrange on plate and top with your favorite salsa and toppings.
ENJOY!!!