Food is Cheap

Pancakes are a cheap, easy, and versatile breakfast dish.

You could, of course, buy a box of pre-packaged pancake mix, but that would be wrong. Very wrong.

Since pancake batter consists of simple kitchen staples, let’s try makin’ it from scratch.

First, the dry goods:

• 1 cup flour (all-purpose)
• 1/4 teaspoon baking soda 
• 1/2 teaspoons baking powder
• tiny pinch of salt 
• 1/3 tablespoon sugar

 

Combining all of the above ingredients in a mixing bowl is prudent:

 

 

 

 

And the wet stuff:

• 1 large egg
• 1 cup milk
• 1 tablespoon (a single pat) butter, melted

 

Whisk together in a container of some kind (I like to use my trusty Pyrex measuring cup).

 

 

 

 

Mix both dry and wet together. Don’t worry if it’s lumpy. The lumps will disappear when you fry ‘em up.

 

 

 

 

Now the hard part: cooking.

I use my Anolon 8-inch french skillet for pancakes, but any non-stick surface that heats evenly will do. If your non-stick surface doesn’t release food well, you may need to grease the pan with some butter beforehand.

Pour in the batter when your skillet is hot (medium heat on my stovetop is perfect for me, others may vary).

 

Using a measuring cup (1/4 cup does the job well) or a ladle will ensure all of your pancakes to be like-sized.

 

 

 

 

Check the bottom of the pancake after about 15 seconds. When golden brown, flip.

 

 

 

At this point, your kitchen will now begin to fill with the nutty aroma of pancakes. Do not flip out. This is normal.

Repeat until batter is depleted. This recipe makes just enough for me and my wife (6-7 pancakes).

 

Plate the ‘cakes, throw a glob of butter on them, and drown them with your favorite syrup!

 

 

Dried fruit, cinnamon, chocolate chips, 12oz porterhouse steaks, etc. can be added to the batter for variety. But that’s fancy-schmancy stuff.

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