This is the most basic recipe for a slightly thick pancake. It’s just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor. From the book “Mad Hungry,” by Lucinda Scala Quinn (Artisan Books).
There came a point where I had to ask just somebody, “Is Applebee’s getting worse?” Or as a kid did I just have a really low food standard?
When I was 10 years old, I viewed Applebee’s as the highest culinary achievement in dining. The food there was sooooo good. Then, I went back about a year ago and it was, well Applebee’s. I think maybe both happened. I grew up and they got a little more… frozen? Microwaved?
(Same question to Forever 21. Am I getting more modest or are you getting more trashy? Ready for this see-through t-shirt trend to be over).
Pancake mixes are my final example. As a young pup at many slumber parties, waking up the next morning and making pancakes (from a box) was soooo yummy and I just sat at my plate wondering if food could ever be better.
Fast forward 15 years and I made these homemade p-cakes after living a life of box mixes. I nearly dropped my fork.
Oh, this is what pancakes can taste like.
makes 12 pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 1/4 cups milk
How to make this recipe
1.Sift together flour, baking powder, salt, and sugar in a large bowl.
2.Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
3.Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.