Tuesday, April 16, 2013

Spring Pancakes

I finally did the walk through Central Park over the weekend. Finally being the operative word here. I have been in NYC for almost a year and always, never had the strength to know where to start. It was really beautiful, cool breezes, sherbet in the air – the works. There was a waffle and pancake cart in the park that reminded me of pancakes in the morning during spring back at home. Mum/mom would be up making stacks of glorious pancakes, sometimes from a mix, much to my disapproval, even as an eight year old gay son.

This is a bit of a bastard recipe, an amalgamation from recipes I have used over the years. I’ve always been intimidated by the makings of a good pancake, but it’s a lot easier than conventional baking! They’re really light and fluffy, so cover them with butter and jam. Lemon curd is AMAZING too! I found a recipe that used vinegar to make sour milk, as an alternative to buttermilk. If you have butter milk use it, but I feel like the sour milk is a much better alternative to using more processed dairy.

Serves two – three

1 cup of all purpose flour
3 tbsp white sugar
1 tbsp baking powder
½ tsp salt
¼ cup crushed walnuts
¾ cup whole milk
2 tbsp vinegar
1.5 tbsp butter
1 egg
¼ tsp vanilla essence

Add vinegar to milk and set aside. Place dry ingredients together in bowl and mix. Separately, combine melted butter and egg with sour milk, whisking lightly. Combine the wet and dry ingredients in a bowl and whisk lightly. Don’t mix through too finely, lumps and air pockets help the pancakes. Set aside for five minutes.

In a pan, melt butter and cook rested pancake batter until well browned on both sides. Serve stacked with butter and your choice of conserves. Jam, maple syrup and lemon curd spring to mind in spring. 

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