Tuesday, September 2, 2008

Breakfast Pancakes

Pancakes are an easy and important part of an American breakfast. Therefor, this is one of the first recipes I perfected when I moved here. If you *can* find Aunt Jemima she is expensive and on the import aisle. All of these ingredients are cheap and available in almost any store. As for syrup, maple syrup is plentiful though expensive. Make sure and avoid the cranberry(tranebær) flavored one. Eww. The standard light (lys) syrup or one of the dessert ones will do in a pinch as well. I bought several bottles of imitation maple flavoring on my last trip home and have been using that to make syrup.

As a note these are not to be confused with the flat Danish pandekage which is eaten typically for dinner or dessert.

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter
1 teaspoon vanilla

In a large bowl mix flour, baking powder, salt and sugar. Make a well in the center and add milk, egg, melted butter, and vanilla. Mix until smooth but don't over mix. A few little tiny lumps are fine.

Heat a frying pan or griddle on med-high heat. Pour a small amount of the batter into the pan. Size will vary depending on if you want cute small little pancakes or big saucer sized ones. I usually go for somewhere in the middle. Once little bubbles start to form in the batter (1 minute or less if the pan is hot) flip over and cook for another 30 seconds or so until it is a nice golden brown. Cooking the pancakes is the hardest part and takes a little practice. If they seem too thick or too thin add more milk or flour.

This reciped will feed 2-3 adults.

-I have 2x or 3x the recipe depending on how many people I am feeding.
-Add in 1 smashed banana or 1/2 cup berries. The banana is a house favorite.
-1 teaspoon vanilla sugar instead of liquid.
-Substitute whole wheat flour for plain..
-Substitute flour with 1 1/4 cups flour and 1/4 cup oatmeal. You may need to add a few Tbsp. of milk.
-Use 3/4 cup milk and 1/2 cup buttermilk.

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