- Flour, all purpose 1 Cup
- Baking powder 1 Tbsp
- Sugar 3 Tbsp
- Salt 1tsp
- Egg 1
- Milk 2/3 Cups
- Lemon zest 1
- Apple cider vinegar 1 1/2 tsp
- Sparkling water or beer 1-2 Tbsp
- Sour cream, yogurt, or creme fraiche 1 Tbsp
- Whisk dry ingredients together
- Whisk wet ingredients together, except vinegar
- Slowly whisk dry ingredients into wet ones
- Heat pan to medium and warm some butter
- Add vinegar right before cooking, stir to combine
- When butter stopps bubbling and before it turns brown, add batter to the desired size pancake. Let cook on first side until bubbles appear and close slowly, and whole surface has firmed.
- Flip pancake and cook about 1/2 the amount of time as the first side
- Repeat until all batter is used. Serve.
- Blueberries - add to pancake once it is in the pan and begins cooking
- Chocolate chips - add to pancake once it is in the pan and begins cooking
- Ricotta cheese - add about 3 Tbsp to wet ingredients for a different texture; do not overmix, or add last to mixed batter for more texture
- Orange zest - substitute for lemon
Recently I have been making pancakes a lot (by request of a certain man). Here’s the best pancake recipe for two people or three large pancakes that I have discovered/altered/come up with.
1 C flour
1 T baking powder
3 T sugar
1 tsp salt
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.