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Minnesota Cooking: Making Pancakes
I'm not a big pancake fan, but I decided to make some. The Bisquick box had a recipe on it for a couple versions.
I remember my mother mixing flour, sugar, milk and eggs together. She made them really thin. I almost prefer my pancakes to be thin like she made them.
There is a Sequence of Events
You must get your pan hot enough to sizzle water.
I remember mom taking a large spoon or ladle and dropping a cupful of batter into the griddle pan and then, she'd pick up the pan and tilt it from side to side to make the batter roll into the edges of the pan.
It made them super thin and a little bigger than when she started.
She'd say to me, you have to look for the bubbles. As your pancake cooks, there are bubbles. Your edge of the pancake will start to look dry. As you notice the number of bubbles spreading across the pancake, lift up a side of the pancake and check to see if there is a small amount of browning starting on the underneath side.
Loosen the edge of the pancake and get ready to flip it over.
It is all in the wrist. You must trust the pancake to do its flip thing.
The almond milk idea was a success, which was a relief since when I first purchased the Almond milk, I thought I'd be putting the milk in root beer floats and I thought it was going to be a great addition to my coffee. Like a creamer.
Ugh. I suppose next time I should pay attention to whether the milk is sweetened or unsweetened. I was so distracted by the fact that it was vanilla flavored that I forgot to make sure that the flavor was also sweet.