Corduroy Orange

This recipe generally makes enough for two people, though if I’m really hungry, I’ve been known to gobble down an entire batch by myself from time to time. It’s also easy to add fruit inclusions to this recipe. Suggestions include: a mushed up brown banana, a finely cut apple tossed with a little cinnamon and sugar, or some frozen blueberries.

1 cup flour
1 1/2 Tablespoons sugar
1 Tablespoon baking powder
1 1/2 Tablespoons sugar
1/4 teaspoon salt
1 egg, beaten
1 cup milk or water (I definitely prefer milk, but water will do in a pinch)
2 Tablespoons oil

Sift the dry ingredients together in a large mixing bowl; make sure they are well combined.

In a small mixing bowl, combine the liquid ingredients.

Add the wet ingredients to the dry and stir until they are just combined. The batter should still be lumpy.

Check to make sure your pan is hot by sprinkling a few drops of water on it. They should roll around the pan in little balls. Add some oil to the bottom of your pan. It shoudl not be so hot that the oil starts smoking. If this happens, remove it from the heat briefly so it can cool down.

Spoon the pancake batter into the hot, oiled pan; about 1/4 - 1/3 cup makes an average-sized pancake. Don’t overcrowd them in the pan–you should be able to flip them over without any difficulty. Turn pancakes when they start getting all bubbly on top. Let them cook all the way through before removing from pan.

Serve immediately or hold in a 200 F oven until all pancakes are cooked.

This entry was posted on Wednesday, December 13th, 2006 at 3:59 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.