Not a very unique kind of recipe, but after downing a couple days of pancakes from Fullers restaurant in the Pearl district, I had to make some at home!

As always the Cooks Illustrated people have it all figured out, except for the "healthy" part, so I subbed in some whole wheat pastry flour. This is a great recipe, turned out much better than pancake mixes that I previously relied upon.

Melt 3 TB butter in a small ramekin in the microwave. Let sit to cool.

Mix together and let sit:
2 C milk (or combination of cream & rice milk works too)
1 TB lemon juice

Meanwhile, whisk together:
1 C whole wheat pastry flour
1 C unbleached all-purpose flour
2 TB sugar
2 tea baking powder
1/2 tea baking soda
1/2 tea salt

Add melted butter and 1 egg to the milk mixture. Whisk until egg is separated. It is okay if the butter clumps up when it cools in the milk.

Now add the milk/egg liquid to the flour mixture. Whisk gently just until incorporated-- it will be lumpy. Don't over mix.

Cook in medium hot skillet, with a tad bit of oil. Pour 1/4- 1/2 C batter per pancake and cook on each side until golden brown.

Optional: you can add frozen blueberries when you pour the batter into the skillet.

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