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Mohandas K. Gandhi often changed his mind publicly. An aide once asked him how he could so freely contradict this week what he had said just last week. The great man replied that it was because this week he knew better. - Unknown

17.06.18 2150 [PST]
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Home >> Articles >> Recipes

Pancakes (Light & Fluffy)

Light and Fluffy Pancakes

If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice mixture. **See cook's notes at bottom of recipe*

0.5 tablespoons juice from 1/2 lemon
1 cup whole milk
1 cup (5 ounces) unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
0.5 large egg
1.5 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vegetable oil

Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.

Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.

Heat a 12 in. nonstick skillet over medium heat (I always use my trusty griddle) for 3-5 minutes; add 1 tsp oil (more for a griddle. Just eyeball it). and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on the skillet. Cook pancakes until large bubbled being to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes until golden brown on the second side, 1 1/2 to 2 minutes longer. Serve immediately. Repeat with remaining batter, using the remaining vegetable oil only if necessary.

For a delicious blueberry version:

Have ready 1 cup fresh or frozen blueberries, preferably wild, rinsed and dried. Follow the recipe for Light and Fluffy Pancakes. Sprinkle 1 tablespoon blueberries over each pancake just after pouring batter into the pan.




  

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