Pancakes
BREAKFAST
Contributed by Jerry Ackerman
Associate Professor of Radiology
Director of the Biomaterials Lab and Extremity MRI scanner
Ingredients
Dry mix (good for 10 eggs worth of pancakes); keeps forever:
1 tablespoon (tbl) cinnamon
1 teaspoon (tsp) nutmeg
3 tbl + 1 tsp salt
3 tbl + 1 tsp baking soda
6 tbl + 2 tsp baking powder
1.5 cup sugar
Someone please volunteer to convert the dry ingredients to
weights!
Makes 16 pancakes
The pancakes:
1 egg
2 heaping tbl dry mix (add a third if not using self-rising flour)
1 tsp vanilla
1-2 tbl vegetable oil (not olive) (I've never measured this so use your
judgement)
6 oz buttermilk (or use regular or nonfat milk, but they won't be as
fluffy)
2 oz regular or nonfat milk (almond milk or the like can substitute for
these milks). Keep extra milk handy for thinning the batter during
cooking
1 cup self-rising flour (or all-purpose flour but then add the extra tbl
dry mix)
Optional: SMALL blueberries, chocolate minichips (big berries or chips
make it hard to cook the cakes), a springy thin metal spatula for
flipping.
For topping: Maple syrup (fake commercial syrup prohibited)
Confectioner's sugar, butter to keep your cardiologist employed, fresh
fruit, cinnamon, whipped cream, sprig of mint for garnish
We have had them every weekend since the
kids were little. Our daughter has imposed
this ritual on her husband, and pancakes
might just become her daughter's first solid
food.
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