Recipe summary
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
This is my gold-standard pancake recipe. When I was a country inn chef I tinkered with it every morning. I tried adding everything under the sun but always come back to this simple base recipe with blueberries. The secret? A preheated skillet.
Preparation time:
Cooking time:
Yield:
4
Ingredients
-
1 1/2
cups
of all-purpose flour
-
1
cup
of whole-wheat flour
-
1/2
spoonful of salt
-
2
spoonfuls of brown sugar
-
1
spoonful of baking powder
-
Several large pinches of grated nutmeg
-
2
eggs
-
2
sticks
of melted butter, eight ounces
-
2
cups
of milk
-
1
splash
of vanilla extract
-
1
cup
blueberries (optional)