RECIPE IDEA: James Beard’s Pancakes are really good. A family favorite.
Hi. It’s Lois in the kitchen at Recipe Idea Shop. I started cooking at a young age. First, I fried eggs and boiled hot dogs. Then I moved up to such important stuff as pancakes. And like most cooks, I made a few mistakes.
When I was about 12, I decided to make pancakes for my sisters and a couple of cousins who were visiting. I was so proud of myself. I found the recipe, and made the pancakes from scratch. The only trouble was that instead of being 1 or 2-inch fluffy pancakes, each one rose to about 6 inches! And they tasted awful.
Since I was the oldest, I made everyone eat them anyway. I, of course, didn’t join the feast. When my mom came home, I found out that the canister that I thought was flour was really powdered milk. 🙂
I have since learned how to make delicious pancakes. I use James Beard’s ingredient list in my recipe.
- 2 cups flour
- 1 Tbl sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 eggs, lightly beaten
- 1-1/2 cups milk
- ¼ cup melted butter
- Mix all dry ingredients in a large mixing bowl.
- Melt the butter, add the milk to the butter and then add the eggs. Mix to combine.
- Add the wet mixture to dry ingredients and stir until combined.
- Drop a gravy ladle full of batter (about 4-6 inches for each pancake) on your hot, lightly greased griddle (350F degrees) and cook until lots of bubbles form.
- Then turn the pancake over and cook it a minute or two longer until golden brown.
- Serve with butter, maple syrup and jam. Delicious!
- Note: The ingredient list comes from James Beard's recipe, but the method does not.