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An
Easy Pancake Recipe You Only Dared
Dream
About
by Beth Scott
If your family is anything like
mine, then everyone loves a good basic pancake recipe. Pancakes
are a breakfast favorite all across America, especially with children.
So every parent should know at least one basic
pancake recipe. After all, even the parents are bound to enjoy an
easy pancake recipe that will turn out light and fluffy pancakes,
without too much work!
Isn't it better, anyway, to know a basic pancake
recipe
that you can prepare at home, instead of having to go to a fast food
restraunt everytime you want pancakes for breakfast?
Yes, of course. But most parents also wonder "Is
there a way I can make a basic pancake recipe that is healthier for
children, but is still an easy pancake recipe to make?"
Surprisingly there is. First of all you should
use unsalted butter on your pancakes, and good sweeteners that are also
healthy. These sweeteners are; maple syrup, molasses, and honey.
For the basic pancake recipe itself you should only
use healthy ingredients. Here is an easy pancake recipe that I
use to make delicious, light and tasty pancakes, that are actually good
for you.
Basic Pancake
Recipe
Ingredients:
- 1 1/2 cups pastry flour
- 1 tablespoon baking powder
- 1 egg
- 1 tablespoon honey
- 1 cup milk
- 3 to 4 tablespoons extra virgin olive oil
1.
Stir pastry flour together with the baking powder in a medium sized
bowl. Then start your frying pan heating up on medium heat.
2.
Break the egg into the flour mixture. Don’t stir. Then pour
in your milk, and honey and whip the mixture together into a creamy
batter.
3.
When the frying pans are hot, pour in a tablespoon of olive oil, being
careful it doesn’t “pop” oil at you. Then, using a soup ladle,
scoop a ladle full of dough into the frying pan. Smooth the dough
out in the pan a little bit into a round pancake shape.
4.
Cook for 2 to 3 minutes on the first side, or until golden and crisp on
bottom, and slightly doughy on top. Then pick the pancake up with
a spatula, pour in a bit more olive oil, flip the pancake over
carefully, and cook it until golden on the second side. The
pancakes are best if served while hot.
Repeat steps 3 and 4 until you have made as many
pancakes as you need. Any leftover pancake batter can be
refrigerated in an airtight container and saved for another day.
Don’t refrigerate batter for over a week or it might go bad.
Blueberry
Pancake Recipe
For a twist on the above easy pancake recipe try the
below trick for an instant blueberry pancake recipe.
Add a half cup of fresh blueberries, or 3/4 cup
frozen blueberries to the basic pancake recipe above, mixing them in
thoroughly, right before you scoop it into the pan. And
voila! You have instant blueberry pancakes!
For more amazing baking how-to's check out Beth's
eBook
"The
Ultimate Whole Wheat Bread Baking Guide!"
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