A rainy housebound day like today means baked goods. So we are doing a recipe for pancakes that only needs 1 cup of flour.
One of my favorite recipes is from “The Breakfast Book” from Marion Cunningham. Perhaps one of the most talented cooks to grace our planet. I found a lovely version for you adapted by @shunalydon, one of the best pastry cooks I know, over on the KQED.org website. Check it out here.
Pancakes are good hot. I don’t like them cold This recipe will make enough for 4 people. If you have leftovers, you can easily reheat them in the toaster or toaster oven. (As with all baked goods, I suggest staying away from the microwave.) A bit of butter and jam or maple syrup and you have a morning treat on its own or served besides eggs, bacon, fruit, ham, whatever you wish to eat and perhaps a nice mimosa or gin fizz on the side. If you must eat them cold, make a sandwich with them at 2 am with nutella-type spread and marshmallow.
Easy ingredient list:
- Flour
- Baking Soda
- Salt
- Eggs
- Melted butter
- Buttermilk
Okay. Wait. Buttermilk? Excuse me, this is 2020? You expect a normal person to have BUTTERMILK?
Sigh. Honestly. No. No, I don’t. Even food geek me, doesn’t have buttermilk in my home, but that’s a different post…
You have three things you can do:
1) “Sour” your milk, by adding 1 tsp vinegar (I preferred distilled wine or apple cider for this due to flavor) or 1 tsp lemon juice.
2) or you can “invest in a dried Buttermilk product. Sound gross? It’s actually not. Not at all. Hopefully easy to get, this buttermilk powder can be mixed with lukewarm water and get your great pancakes.
3) Use regular dry powdered milk (instant is fine) with water and vinegar
As you can see, #2 is the route I took.
Just mix the buttermilk powder into lukewarm water and we are on the way.
The pancakes were just fluffy enough and just flavorful enough. And we were done and cleaned up in less than an hour.
Mission accomplished for brunch-y things.