Picture of the Appel Pannenkoek by Ellie of Almost Bourdain.
Now, 13 years later, I have finally made my own pancakes from scratch for the first time. And I must say it was much easier than I thought it would be! I used this recipe from Cooking Light for Buttermilk Pancakes. These were sooo good: I’ve actually been eating them every workday this week. This recipe makes 9 pancakes, I wrapped up two pancakes in a Ziploc-bag, with a small sheet of parchmentpaper between the pancakes and popped the Ziploc bags into the freezer. I then proceeded by removing one bag from the freezer every evening and warmed up the pancakes in the morning: what a great way to start the day!
The recipe tells you to measure out 1/4 cup of batter for one pancake. However when making these I accidentally used my 1/3 cup to measure out the pancakes, somehow I still ended up with 9 pancakes….
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fat-free buttermilk
1 tablespoon butter, melted
1 large egg, lightly beaten
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; stir with a whisk. Combine buttermilk, butter, and egg; add to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.