For those of you in the NYC area, this Saturday, June 1, Anne and will be appearing together at BookCourt in Brooklyn (163 Court St. @Dean St.) at 11 am. Please join us for a reading, signing, puzzles and treats (mini muffins and mini donuts)!
Here is our favorite pancake recipe which my husband, Denis, makes almost every weekend. He’s really perfected it! They are mouthwatering right off the griddle. As for the leftovers (if there are any!) we let them cool off, then wrap each individually in saran wrap. Don’t skip this step– it keeps the pancakes from stick together. We freeze these in a ziploc bag. During the week, we can have homemade pancakes for breakfast too. We reheat a frozen pancake (remove saran first!) wrapped in a damp paper towel for 50 seconds in the microwave, and it’s ready to be gobbled up.
(adapted from How to Cook Everything by Mark Bittman)
The best way to cook these is on a griddle because they cook flat and evenly. Do not butter the griddle first, or the pancakes will not have that even golden surface. If you don’t have a griddle, use a seasoned cast iron skillet.
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk
2 tablespoon melted and cooled butter
1 teaspoon vanilla extract
1. Preheat griddle.
2. Mix together the dry ingredients with a whisk. Set aside.
3. Whisk eggs into the milk, then stir in melted butter and vanilla. Whisk this mixture into the dry ingredients until incorporated.
4. Spoon batter onto heated griddle using a 1/3 cup measuring cup. As soon as you see it start to bubble, flip the pancake (after about 30 seconds– it may vary depending on your griddle and how high your heat is). Cook for about a minute. Remove to a plate and, preferably, serve immediately!