Hello there love-eating friends!
It’s been a couple of days I haven’t posted anything but we have been extremely busy the whole weekend. Nikos was the best man -or the koumbaros as we say here in Greece- to his best friend and we spent the whole week meeting with firends, planning and partying till the early – really early- hours! We returned home at 7 am on Sunday and passed out until noon. Waking up and feeling so hangover – and emotional seeing a true friend getting married- I thought we deserved a royal breakfast to cure the blues!! What else than Pancakes?
Easy, with ingredients we all have in our fridge, quick and versatile! Not so sweet so you can top them with anything your heart desires!
They turned out so fluffy that I took one of the leftovers the following night and literally cut it open as a sandwich bread and filled it with ham and cheese! Brilliant!
So, there it is!
WHAT YOU NEED:
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1¼ cups any milk (I used soy milk)
- 1 egg
- 3 tablespoons butter, melted
To be honest, I just mixed everything together in a bowl, and then melted the butter and added it in and it turned out a really fine and silky batter. But if we want to go by the book, here it is.
- Melt the butter in microwave for 30 seconds, or in a small pot on a hot plate for 2 minutes on medium and set aside.
- In a bowl, mix together flour, sugar, salt, and baking powder.
- Stir milk and egg together.
- Create a well in the center of the flour mixture.
- Pour the butter and milk mixture into the well.
- Use a wire whisk to stir everything together until just combined.
- Allow the batter to rest while heating a lightly oiled skillet or pan to medium high heat.
- Grease the pan with a little butter right before every pancake. (If you use a big pan, as I did, and pour in 4 servings for 4 pancakes, leave out some cm between the pancakes as they expand a little bit. Once you flip them and they’re done, re-grease the pan for the next servings.)
9. Pour or scoop the batter in the pan, using approximately ¼ cup for each pancake.
10. Wait until the top starts making bubbles and the bottom becomes golden. Then flip. Cook each side for 3-6 minutes, until lightly golden brown.
This is a recipe from grace and Good Eats and I think she really did perfect those pancakes! Thank you for making our mornings happier Emily!
Well, what are you waiting for, people? Get your pans and go!