Sunday, December 30, 2007

Light As air Pancakes and Porky-Scrambled Eggs


Usually, we don't really like pancakes because they are heavy and not particularly interesting in flavor. However, our friend, E., made these rather delicious, super-light, slightly tangy buttermilk pancakes that we devoured. Alexis also chefed up a scramble made from the leftover wonton meat.

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# posted by Giao and Alexis @ 8:58 AM
Comments:
Here's the pancake recipe:
This is from a NYTimes article about "Mississippi Pancakes" and uses milk. I've always found that milk-based pancakes are tougher than buttermilk-based. I think most people make their pancakes with milk simply because they don't usually have buttermilk on hand. However, buttermilk keeps very well. I buy a quart of low fat and use it in our weekly pancakes; I've never had it spoil.

Buttermilk Pancakes

serves 2

1/2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 TB sugar
1 egg
3/4 C buttermilk
1 TB melted butter (optional)

Whisk together dry ingredients, add wet and mix lightly.
# posted by Anonymous Anonymous : 1:29 PM
 
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