BREAKFAST
Method
1. Preheat the griddle to 400 F. An electric griddle with controlled
temperature is best. You will have to experiment to find the right
temperature setting because the marked temperature settings bear
no connection to reality. A drop of water should sizzle rapidly but
stably, and not instantly spatter away.
2. Beat the egg, dry mix, vanilla and oil in a medium bowl by hand.
Beat in the milk and buttermilk. Carefully mix in the flour until it is
completely moistened, and the large lumps just disappear. Don't beat
the heck out of it or the pancakes will be flat. Once you've reached
this point you have to proceed with cooking immediately. Grease the
hot griddle with a small amount of vegetable oil. I spread a thin
layer with a bit of paper towel. Don't use a bare Teflon surface
without oil, or the pancakes will be crusty and tough. Quickly spoon
the batter out onto the griddle, using the spoon to round out the
pancakes. I make 8 pancakes in two rows of four. If you are going to
make blueberry or chocolate cakes, you can drop them onto the
cakes now, and spoon them over with a bit more batter. Or you can
mix them into the batter, but if you do, you have to keep them mixed
and suspended as you spoon the batter out. Coat both sides of the
spatula with a thin layer of vegetable oil. As soon as the first
pancake shows holes on the top side, but the top batter is still liquid,
start flipping in the same sequence you poured. This is where
gymnastic skills are a plus; don't show off until you've practiced in
private. Never flip a pancake twice or it will end up flat and tough.
3. After the first batch comes off, very quickly wipe off the griddle
surface with a bit of paper towel or scrape it with the flat front edge
of the spatula to clean off the residue. I've been scraping for years on
a griddle with a nonstick surface, and the surface has lasted very
well. It prevents carbonized buildup. Go to a cheap greasy spoon
diner and sit at the counter to watch how the chef constantly scrapes
the griddle. Re-oil the surface and spoon out the second batch. The
batter continuously thickens, so if it's too thick at this stage, stir in a
bit of extra milk. Just a few drops reduces the viscosity substantially,
so don't overdo it.
4. Stack 'em up and enjoy. I pre-warm everyone's plates in the oven at
150 F, and also toss the cakes into the same oven to keep them warm
until the whole batch can be served at once with a grand flourish.
Options:
i. Mickey cakes: pour out a larger round cake with two smaller
attached ears at 10 and 2 o'clock. May be contacted by a
Disney IP lawyer, so don't tell them where you heard this.
ii. Teddy bear cakes: large central torso with ears and small
round feet.
iii. Texas cakes: Make three large cakes in a frying pan. To be
attempted by professionals only, or if someone else will clean
the stove.
iv. Crepes: (Not really crepes; they use the same batter, but you
need a crepe maker). Roll the cakes around fruit, whipped
cream, etc.
Photo by Laura Gee
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