Wednesday, July 26, 2017

Low Carb No Hassle!

Breakfast #64: Ruth Reichl’s Perfect (for me) Pancakes

March 1, 2013 by  
Filed under Breakfast

Have I mentioned that my husband does not like pancakes?  I’m sure I must have.  In any case, he doesn’t, further illustrating the universal truth that no one is perfect.  Like many of my countrymen, he prefers a more savory breakfast consisting of rice (preferably sinangag or garlic fried rice) and one of our local breakfast meats/fish, of which there are, in all fairness, a delicious and varied abundance: tapa (a marinated/dried/cured beef), tocino (a sweet cured pork – my personal favorite), longanisa (local sausage – there are a ton of varieties!), tuyo (dried, salted fish), daing (another type of dried fish, sometimes salted and dried, sometimes just marinated), and tinapa (smoked fish).

That’s not to say I enjoy only sweet breakfasts.  I love savory breakfasts as well (and one has to only troll through this blog to see proof of that), especially our beloved Filipino breakfasts above, and particularly with a fried egg, yolk liquid and whites frayed at the edges.  But that is another post for another time.  For now…pancakes!

Now, this is all simply to point out that pancakes are very much a “me dish”.  Meaning, every time I make them, I make them for myself.  Thankfully, I now have little C who seems to be taking to pancakes very well (judging by the speed in which she stuffed them in her mouth).  This means that soon I may not have to desperately look for other pancake recipients (like the doorman).  But alone or no, I am certainly not going to withhold from myself the pleasure of making pancakes because I am the only one who eats them over here.  Just as I am a big believer in “me time”, I am also steadfast about having, and indulging in, “me food”.

To illustrate...

Me food: Dégustation, gnocchi, pesto, pasta in creamy sauces, French toast, and pancakes!

C food: Mongolian Barbecue, dinuguan, ampalaya, chap chae, and packaged noodle soup

Us food: Sushi, steak, tinapang bangus (smoked milkfish), chocolate croissants, morcilla, mustasa and buro (mustard leaves with fermented rice), callos, and Magoo’s pizza (Joey’s Special with a double order of anchovies)

So, this one’s for me…and for any of you who share my love for pancakes!

titleRuth Reichl’s Perfect (for me) Pancakes
(from Gilt Taste)
  • 1/2 cup butter, melted
  • 1 cup of milk
  • 2 large eggs
  • 1 tablespoon vegetable oil
  • 1 cup flour
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • Butter for the pan
- In a bowl, whisk together the milk, eggs, and vegetable oil.  Add the melted butter and whisk this in as well.
- In another bowl whisk together the flour, baking powder, sugar, and salt.
- Whisk the flour mixture into the milk mixture until it’s just combined.  Add more milk if you think the mixture is too thick (although my batter seemed to be quite thin – but ended up being perfect).
- Heat a skillet over medium high heat and add a pat of butter.  As the frothing subsides add a ladle full of batter (I like to use a ladle and a half but this would, of course, depend on the size of your ladle) to the pan.  You can make the pancakes in any size you wish.
- Let the batter cook until bubbles form, and then pop, on its surface.  Once the bubbles pop turn the pancake over and cook the other side until golden.
- Serve immediately, hot and fresh from the pan!

It is worth it to go through Ruth’s full post on making the perfect pancake, as you want to take each point to heart when you make this.  Like she said, this is not diet food by a mile but will give you, if you are brave and embrace the gloriousness of butter, a pancake to make the memory of even the most grueling of work weeks vanish in one bite.  These pancakes are not as fluffy as the traditional American-style ones.  They are almost lacy in appearance with irresistibly crisp edges.  They are light in texture but rich in flavor, impossibly buttery with a hint of salty-sweetness.  In short, perfect by my book :)

Note: I love the "How to make a better..." series at Gilt Taste!  That's were I found this divine way with scrambled eggs!

I think it’s perfectly normal, and actually quite essential, to have separate interests in a marriage.  Just as important as having shared interests.  It is the shared loves that bind us together but it is the separate ones that make the bond more interesting!  Vive la différence I say!  And vive le pancake!

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