Just when I was about to turn the page from winter to spring recipes, the wind picked up and temperatures plummeted. It may be spring on the calendar, but here in Connecticut, we’re feeling winter’s last gasp. So here’s a … Continue reading
Over the summer, we tried buttermilk pancakes. And they were good.
But most weekends, when we’re not at the soccer fields at dawn, I reach for Bisquick. Which is what I did a couple of weeks ago. The bacon was in the oven, the milk and eggs were ready, and I opened the pantry door to discover the horror—no more Bisquick. I had promised the four foodies pancakes, so there were shrieks of dismay all around. But I’d already had my coffee, so I rallied and pronounced that there would be pancakes. The homemade kind. And I’m so glad we were out of the box mix. Look at these:
We didn’t have any lemon or blueberries that the original recipe used, but it didn’t matter. The ingredient that made these so tasty was the freshly grated nutmeg. If you’ve never invested in whole nutmeg, I would highly recommend it. The flavor is so much better than the pre-ground stuff.
For the five of you who are actually reading this post during the weekend, hubby and I will be enjoying a night away at a CT bed and breakfast. We are looking forward to someone else making our breakfast and hoping for lots of fabulous seafood (he likes steamers; I’ll stick with the lobster roll). I will report back on our foodie finds.
New Basic Pancakes
adapted from The New Basics Cookbook
- 1 cup unbleached all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 3/4 cup half-and-half
- 6 tablespoons milk
- 3 tablespoons light brown sugar (packed)
- 2 tablespoons unsalted butter, melted and cooled
- 1 egg
- 1 teaspoon vanilla extract
- (1/2 teaspoon lemon zest, 3/4 cup fresh blueberries—optional)
- In a medium-size mixing bowl, toss together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, stir the half-and-half, milk, brown sugar, butter, egg, and vanilla (and lemon zest, if using) until smooth.
- Stir the liquid into the dry ingredients until almost smooth; there may be some lumps. (Fold in blueberries, if using.) Let the batter stand, loosely covered for 20 minutes.
- Heat griddle over medium-high heat, then butter lightly. Cook and enjoy with real maple syrup!
- Makes 18 3-inch pancakes.