Sunday Pancakes

I grew up having Aunt Jemima pancakes. Imported from the US, they were one of my Mom´s favorite breakfasts for Sunday: an ‘exotic’ ready to make mix, available at some Caracas grocery stores, that her children loved. We used to have them with honey instead of maple syrup.

Later, when I went to college and started my own cook book collection, I got Bread, from The Good Cook series, edited by Time Life. In Bread I found this wonderful recipe (as many others) to make basic pancakes from scratch.
I say basic, because all these years I learned that pancakes, a cooked disk of leavened batter, are subject to a myriad of ingredients, garnishes and syrups.
Andrés Ignacio and Tomás Eugenio love the simple ones, either made with today’s recipe or with buttermilk. They both call for Pancake Sunday and I’m sure if they would have a choice, we would have a Pancake Week too.
Today´s fluffy, airy pancakes are a staple in my kitchen. They are leavened with baking powder and with eggs: the whites are separated from the yolks and stiffly beaten until they form peaks.
The only ‘secret’ is to stir the batter until it is evenly moist and fairly smooth. Too much stirring will result in tough pancakes.
Basic Pancakes | Ingredients for 14 4-inch (10 cms) pancakes
4 eggs, the yolks separated from the whites
8 Tbs. melted butter
2 cups tepid milk
2 cups all purpose flour
1 Tsp. salt
1 Tbs. of baking powder

With an electric mixer, beat the egg whites until they form peaks. In a bowl, mix the egg yolks with the milk and butter. Add the flour, salt and baking powder and stir. Fold in the beaten egg whites. Lightly grease a large skillet with butter and heat it until a drop of water flicked onto the surface sizzles immediately and evaporates. Pour the batter into the hot surface to form the pancakes. Cook over medium heat until bubbles form and begin to break on the surface, about 1 and a half minutes. Turn the pancake and cook it for 20-30 seconds. Serve hot with butter and honey or maple syrup.

To print the recipe click here.

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