47page

47 Ingredients • 1 1/2 cups flour • 1 tbsp baking powder • 2 tbsp sugar Basic pancakes The trick to awesome ‘cakes is in how you preheat the pan; if it isn’t warm enough they’ll be soft and flabby, but get it too hot and you’ll burn the outsides before the insides have even thought about cooking. Solution: Preheat your pan for at least 10 minutes. Set it on a low flame while you throw the batter together, then it’ll be hot when you’re ready to start cooking. Listen for a sizzle when you drop the batter in — it’s the music of magic. Set your largest nonstick skillet over a low flame to preheat. Then, in a large bowl, whisk together the flour, baking powder, sugar and salt until thoroughly combined, making sure everything is incorpo- rated (after this point over-mixing is a real danger, so get it stirred up now, before the liquids are added). Pour in the milk, water and oil, and then whisk until a lumpy batter forms. Don’t worry, smooth- ness is irrelevant. Just get it mixed. Using a scoop-type-thing with a handle — like a measuring cup — drop about 1/3 to 1/2 cup of the batter in the hot pan and cook for two minutes. When you see bubbles on the top and dryness around the edges, carefully slip a thin spatula underneath and flip the pancake over. Cook for one or two more minutes until browned, then remove to a plate, cover with foil to keep warm and cook up the rest one by one, or two by two if you have a big pan. Serve your rockin’ pancakes with butter and coffee or cheese and beer. Whichever. Pancakes are one of those food items that never needed a convenience product version, yet for some reason has one. Just like yogurt and peanut butter sandwiches, they’re already convenient. • Dash of salt • 1 cup milk (soy or regular) • 1/2 cup water • 3 tbsp canola oil