I am in no way a pancake expert, much less a pancake champion or pancake evangelist. So I humbly submit myself to the pancake geists, fully conceding that my impetus for pancaking was a bowl of apple smosh™ (which, as everyone knows, is what you get when you cook pieces of apple with sugar, cinnamon, and nutmeg, covered and on low heat, for the better part of an hour) that was left over from making an apple shrub.
Here's the result:
And what it looks like, half-eaten:
Anyway, as I said, my pancake recipe is far from professional. But this one came out pretty well, so here's what I did:
1. Mix an egg in a bowl with about 2/3 cup of hazelnut milk.
2. Add flour, stirring vigorously, until you get to the texture of batter.
3. Heat some grape seed oil (or some other oil) in a pan on medium heat. When it's hot, pour half the batter into the pan.
4. Wait until the pancake starts to form tiny bubbles on top, then, instead of flipping it, put it on a plate (wet side up).
5. Add the rest of the better, and again wait for the tiny bubbles. Then add the apple smosh (depicted), and a piece of butter.
6. Put the first pancake on top of this (wet side down). Press the edges so the two pancakes seal together.
7. Cook like this on low heat until you think the insides are cooked enough. That might be 10 minutes? Flipping is also permitted.
Here's what the bottom looked like:
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