Pancakes, without a doubt, belong in a category of foods labeled "go ahead, I dare you to find someone who isn't a fan".I'll admit, it's a small club-and this is coming from someone who,as a picky eater, has challenged this club many a time-but pancakes?possibly one of the most kid-friendly foods around?as an added bonus, they're incredibly easy to make and they don't require any fancy ingredients-in fact, I'll bet that everything you need to make a fluffy batch of pancakes is in your kitchen right now.Of course, nothing is stopping you from adding whatever your little heart desires to the batter: fruit, cinnamon, chocolate chips (personal recommendation-try white chocolate chips.BUT! if you plan on serving them to guests don't forget to fill them in on what's inside or they might think it's just raw batter.True story).Honestly, be creative and feel free to add all kinds of goodies to your pancake batter (hmmm, I wouldn't recommend anchovies, but you get the picture).
Those of you who are concerned with my no-frying reputation:at ease!what's great about these pancakes is the fact that they have very little fat ( a big thanks to Mom for the recipe-though as usual, I'll admit I did a bit of tweaking)but are still fried with no oil\butter and such.The secret is using a Teflon or another kind of no-stick pan:I mean it!don't try to use a regular pan or you'll have to resort to the regular frying method.
Shall we?
Ingredients:
3 Tablespoons of sugar
2 Tablespoons of oil (I prefer Canola)
1 egg
1 small package of baking powder (about 1 Tablespoon)
2 cups of flour
milk-you'll probably need about a cup but add gradually because sometimes less is enough
1. Combine all ingredients and mix until batter is smooth and lump-free
2.Heat a Teflon frying pan without oil and with a spoon or ladle pour a few tablespoons at a time into the pan (my pan won't hold more than three pancakes at a time, but maybe yours does).I prefer small pancakes because they're cute and usually take less time to get done but DH prefers big ones that take up the whole pan.When the batter starts bubbling turn the pancakes over with a spatula.Continue cooking on second side for another 3-5 minutes and then carefully remove pancakes to a serving plate.Repeat with remaining batter.
3.Eat!pancakes make a great breakfast,light supper or whatever!serve with honey, maple syrup or-as purists like me prefer them-on their own.
Happy spring!
