Friday, November 18, 2016

Breakfast for Supper

Breakfast. I don't love it, especially in the mornings. I am usually happy with a cup of yogurt and a piece of fruit or a piece of cheese toast. This is something that I have dealt with all of my life. My sister would chow down on eggs over easy with the yolk running all over the plate, but I have never been a big fan of eggs. Then, one day Mom discovered that she could give me a Pop Tart and call it a hot breakfast. Brown sugar an cinnamon Pop Tarts got me through my teen years.

But every now and then, I want breakfast for supper. Recently, I decided to try biscuits once again and pulled up a recipe from the White Lily website. I didn't love'em. I am willing to take the blame for this one; I did not use White Lily flour, but instead I used what I had on hand, a no name brand of flour from Aldi's. I will try again one day, and keep trying until I succeed.

Tonight I had a craving for pancakes and when the craving strikes, a girl's gotta do what a girl's gotta do. I used Lucinda Scala Quinn's recipe for Old Fashioned Pancakes.

Old Fashioned Pancakes



1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon coarse salt
2 3/4 teaspoons baking powder
1 large egg, lightly beaten
1 1/4 cups milk
3 tablespoons unsalted butter, melted, plus more for serving
Vegetable oil, for the griddle
Pure maple syrup, warmed, for serving

Place a heat-proof platter into a warm oven (at 200 degrees).
In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.

These are thick and fluffy, light as air and delicious. They are not pretty, but again, I will take the blame for that. I seldom make pancakes, and when I do, they almost never look like the ones in photos.

Have you ever seen a TV chef taste something and come out with something like an orgasmic sigh and eye roll? These pancakes literally made me do that with each bite, sitting alone in my kitchen. A little drizzle of maple syrup and a little dab of salted butter was all they needed.

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