Friday, July 16, 2010
Flipping Them Off!
Well, I was able to learn the basics and drove through the winding hills of The Burg back and forth to the apple farm stand we loved. Yes, there were lots of gasps and white-knuckles on her part, but overall, I did OK and we both survived the training period. That is, until the test.
And so, to celebrate coming out of my baddish mood and reliving my driving tales, I am going to go flip some pancakes, another skill my dad taught me. And, the next time someone trashes where I am from, I am going to flip them off with these.
2/3 cup unbleached AP flour*
1/3 cup buckwheat flour
2 teaspoons brown sugar (or white)
1/2 teaspoon baking powder (use Rumford...it is aluminum-free)
1/4 teaspoon baking soda
3/4 cup buttermilk
6 T 2% or whole milk
1 large egg, yolk and white separated
2 T unsalted butter, melted and cooled
Oil (I use cocount)
Pure Maple Syrup (from Ohio would be a nice touch)
Mix dry ingredients in a bowl. Pour milk and buttermilk into a bowl. Whisk egg white into milks. In a small bowl or cereal dish, beat melted butter into egg yolk and then add into egg white/milk mix. Pour all wet ingredients into dry and whisk only until just combined. Do not beat or overmix.
Heat griddle over medium-high heat. Brush with oil. Test for readiness by flicking a few drops of water into griddle. They should "dance".
Ladle 1/4 batter onto griddle, not crowding. When underside is nicely browned, the top should start to bubble...about 2-3 minutes. Flip and cook until second side is nice and golden., about 1-2 minutes. Play with your heat to get the right setting, somewhere between medium and medium-high should do it. Makes about 8.