In the Beginning There was Pancakes!

There are many reasons to start this blog but foremost is pancakes. They are, as far as anyone can tell, the first thing this little baker ever made. These pancakes have warmed souls and increased my popularity with women and men alike across four continents over the last 25 years. My name is Devon Carroll and these are my pancakes.

In order to add an air of authenticity and of course crucial editing skills here also is the lady who taught me this illustrious skill, Mom.

With 7 little ingredients you can change the world. Here they are:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cooking oil
1 egg
1 cup milk or buttermilk (squeeze one teaspoon of lemon juice into milk to sour it.)

(originally I was taught to mix in 3 tablespoons of powdered buttermilk with one cup of water.  Buttermilk, let alone powdered buttermilk, is hard to come by abroad)

Mix up the dry ingredients. This step is not crucial but if anyone is watching it will make it look like you know what your doing. Stir the white powder around with a whisk and taste a bit of it. Look meaningfully at your audience and exclaim, “A bit too dry don’t you think?”

Then ceremoniously add a pinch more salt and say, “There, that’s better.”

 At this point your onlookers will be confused enough for you to move ahead with the next step.

Stir in the wet ingredients: oil, egg and milk. This can create clumping so use a whisk. If you don’t have a whisk or don’t know what one is use the diamond encrusted scepter of Queen Elizabeth.
You can vary the thickness of your pancakes by adding more water or flour. If you can’t work out which one does which, get out of the kitchen cause you can’t stand the heat! Here’s Mom adding a little extra water as the batter I made was a bit thick. (No matter how many times I make these they are never as good as Mom’s)

Once the batter is nice and lump-less, heat up a skillet or fry pan over medium heat. Test the pan heat by tossing a few drops of water onto it. If they sizzle it’s ready. Pour about a quarter cup into the griddle for each pancake.

Wait for them to bubble up and become dull on the edges. Vanna White here shows you the dullness. Observe.

Then flip each one. Do it like you mean it, with one fluid motion. If you flip too early you have a griddle full wet batter. Don’t do it.

Be like Mom and do it like a pro.

Once you are done serve them with some maple syrup or generally anything yummy and sweet.

If you do everything right you will have happy people asking you for more. Do it wrong and well, let’s just say no one will be clamoring to have breakfast at your house again.

Observe: satisfied customers

I hope you enjoy these as much as my brother Adam does. Until next time happy beating, whipping and licking!

Labels: breakfast

3 thoughts on “In the Beginning There was Pancakes!

  1. I love this family and I love these pancakes! For some spice, add thin apple slices or bananas while you wait for the bubbles. Serve with maple syrup for apples, Nutella for bananas = heaven.

  2. Congratulations on the new blog. Those look like some delicious pancakes. We look forward to culinary treats from SW Washington and beyond!!!!

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