Recently I have been making pancakes a lot (by request of a certain man). Here’s the best recipe (for two people, or three large pancakes) I have discovered/altered/come up with and a few pictures:

DRY:
1 C flour
1 T baking powder
3 T sugar
1 tsp salt

WET:
1 egg
2/3 C milk
zest of 1 lemon
1 1/2 tsp cider or sherry vinegar
1-2 T sparkling water (plain or citrus flavor) or ALE/BEER
1 T sour cream, creme fraiche, or heavy whipping cream (sour preferred)

Whisk dry ingredients together, whisk wet ones seperately. I use rough measurements using my eye and/or an actual large table spoon. This recipe is pretty forgiving. Combine the wet and the dry, adding the sparkling water last. Cook on medium to medium low heat to get a nice even color. Flip when sides have firmed up away from the pan and there are bubbles/holes in the batter on the skillet.

I sometimes add fresh blueberries; the best time to do this is immediately after you put the batter on the hot skillet. They are delicious in this and make the pancake require very little syrup if any at all.

There is also now a buckwheat flour and almond milk version of these pancakes.

Also, I made Tonno Carpaccio con Yuzu again as summer is upon us, and took a new, much more appealing photo which is now posted on the entry.