pancake.jpg1 egg
1/2 tbsp. sugar
8 fl. oz. milk (1 cup)
1 tsp. vanilla extract
1 tbsp. melted butter
5.0 oz. (by weight) all-purpose flour (1 cup)
1/2 tbsp. baking powder
1/4 tsp. salt

Preheat griddle to 375°F.

Whisk the egg with sugar. Add milk, vanilla extract, and melted butter. Add the remaining dry ingredients, mixing as little as possible.

Add a little butter to the griddle. Use 1/4 cup of batter per pancake. Makes about 8 pancakes.

Pictured above: pancakes, real Vermont maple syrup, Vermont Smoke & Cure breakfast sausage, and a mimosa.

Scaled and slightly modified from the Mark Bittman recipe in How to Cook Everything, as reproduced here:

I also discovered that these pancakes freeze fairly well.

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This page contains a single entry by Rick Kasguma published on December 25, 2009 9:21 AM.

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