Pancakes for 2

Pancakes for 2

Serves 2

Source: Joy of Cooking

                                                                                       
Traditional American breakfast pancakes, served with butter and maple syrup.  This recipe makes about 8,  4" [10 cm] pancakes, but can be easily increased for greater yield.

Regular:

4

oz

flour(plain)

 

 

115

grams

1

Tbs

sugar  (castor)

 

 

22.2

ml

tsp

baking powder

 

 

3.7

ml

1

pinch

salt

 

 

 

 

cup

milk

 

 

185

ml

1

Tbs

butter, melted

 

 

22.5

ml

1

large

egg

 

 

 

 

Buttermilk:

4

oz

 flour (plain)

 

 

115

grams

1

Tbs

sugar (castor)

 

 

22.5

ml

 

tsp

baking powder

 

 

3.7

ml

tsp

baking soda

 

 

2.5

 

pinch

salt

 

 

 

 

 

cup

buttermilk

 

 

185

ml

1

Tbs

butter, melted

 

 

22.5

ml

large

egg

 

 

 

 

Heat a heavy griddle or frying pan over medium high heat.
Mix dry ingredients in a mixing bowl, then add other ingredients.
Gently whisk them together, mixing just until combined.
Lightly grease the pan.
Test the pan to see if it is hot enough by carefully splattering a few drops of water on the pan.
The water drops should immediately "dance" across the pan, and evaporate.
Spoon batter onto surface using a ladle or large spoon, leaving " [1 cm] between pancakes.
Fry for several minutes until browned on the bottom and bubbly on top.
Turn with a spatula and cook until browned on the bottom.
Serve immediately with warm maple syrup.

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