My sister-in-law told me that she tried to make pancakes for the first time a few days ago. She told me she tried, yet they ended up undercooked and mushy. Pancake mix is expensive, and I told her it is so easy and cheap to make your own batter. And best of all, its fast! So this post is dedicated to my young sister-in-law, trying to make ends meet while in college. I think most people either make pancakes the traditional way, or thin with crispy edges. I adore thin with crispy edges. Its kind of a cross between a crepe, a pancake, and some crunchy edges thrown in for fun. Spreading the pancake batter in a thin layer, and adding additional olive oil with each pancake, makes crispy edges. This recipe can also be used for waffles. There are some amazing waffle irons that make the cutest shapes, characters for kids, farm animals, roses, and other amazingly cute shapes.
Yield: Serves 4
1 cup all purpose flour
1 cup milk
1/2 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon kosher salt
1 teaspoon olive oil
Additional olive oil for cooking
Whisk together eggs, milk, sugar, salt. Whisk until well incorporated. Then add the flour and baking soda. Whisk till just combined. Do not over-mix, pancakes will be tough and chewy.
Preheat skillet. Drizzle with olive oil and pour pancake batter into skillet. Spread out the batter in a circular motion. Cook until golden brown, about 2 - 3 minutes over medium low heat, and flip and cook for an additional 2 -3 minutes on the other side until the pancake is set.
Only flip once. Use a tortilla warmer to keep pancakes warm while you are cooking up the rest. I like to use my large cast iron skillet. Add a little more olive oil every time you make another pancake, and tip the pan so that the oil runs into the pancake while cooking, this way you can get nice crispy edges.