Pancakes for 2
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Serves 2
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Source: Joy of Cooking
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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:
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4
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oz
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flour(plain)
|
|
|
115
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grams
|
|
1½
|
Tbs
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sugar (castor)
|
|
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22.2
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ml
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¾
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tsp
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baking powder
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|
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3.7
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ml
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1
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pinch
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salt
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|
|
|
|
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¾
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cup
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milk
|
|
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185
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ml
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1½
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Tbs
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butter, melted
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|
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22.5
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ml
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1
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large
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egg
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|
|
|
|
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Buttermilk:
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4
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oz
|
flour (plain)
|
|
|
115
|
grams
|
|
1½
|
Tbs
|
sugar (castor)
|
|
|
22.5
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ml
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|
¾
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tsp
|
baking powder
|
|
|
3.7
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ml
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|
½
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tsp
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baking soda
|
|
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2.5
|
|
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1
|
pinch
|
salt
|
|
|
|
|
|
¾
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cup
|
buttermilk
|
|
|
185
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ml
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|
1½
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Tbs
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butter, melted
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|
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22.5
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ml
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1
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large
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egg
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|
|
|
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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 ½" [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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