I have made the leap - from a hand held mixer with a cord that has to be held at just the right angle to make a connection - to this beauty! I got this Sunbeam Mixmaster Deluxe Mixer from Savers for $20. After some research, I gather it's from 1957, and mine is in mint condition (and I am in love!).
The first thing I did with it when I got home was make my most favorite pancake recipe in the world. I'm not a big fan of fluffy bready pancakes such as the buttermilk kind you might get at a cafe. These are definitely not that. They are thin, almost chewy and dee-licious!
The first thing I did with it when I got home was make my most favorite pancake recipe in the world. I'm not a big fan of fluffy bready pancakes such as the buttermilk kind you might get at a cafe. These are definitely not that. They are thin, almost chewy and dee-licious!
Those little speckles are bits of melted butter that have cooled into sprinkles throughout your batter.
The pancakes might puff as they cook on the second side for a moment, but when you pull them off the griddle they will set up to be rich and dense and a bit eggy.
Try the recipe below, dig in and enjoy!
Perfect Pancakes
Whisk together in a large bowl:
1 1/3 cup flour
2 1/2 tablespoons sugar
1/2 teaspoon salt
1 and 1/2 teaspoons baking powder
1/2 teaspoon cinnamon (optional)
Shake hard in a lidded jar or mix well in a small bowl:
1 cup half and half plus 1/2 cup water or milk (alternately you can use 1.5 cups milk)
2 eggs
3 tablespoons melted butter
One large teaspoon vanilla
Add the liquid to the dry ingredients and mix well. The batter will be thin.
Pre-heat a 10 inch cast iron skillet a notch or two over medium heat. Pour 1/4 cup of batter into the hot pan. Cook the first side until bubbles begin popping and the edges just start to look dry. Flip and cook the second side 30 seconds to one minute more until the bottoms are speckled a deep golden brown.
Keep pancakes warm on a cookie sheet in a low oven while the others are cooking. Keep warm at the table by covering the pancakes with a clean towel as you eat.
Serve with real butter and syrup-or if you're like me-lots of butter and strawberry jam. YUM!
Whisk together in a large bowl:
1 1/3 cup flour
2 1/2 tablespoons sugar
1/2 teaspoon salt
1 and 1/2 teaspoons baking powder
1/2 teaspoon cinnamon (optional)
Shake hard in a lidded jar or mix well in a small bowl:
1 cup half and half plus 1/2 cup water or milk (alternately you can use 1.5 cups milk)
2 eggs
3 tablespoons melted butter
One large teaspoon vanilla
Add the liquid to the dry ingredients and mix well. The batter will be thin.
Pre-heat a 10 inch cast iron skillet a notch or two over medium heat. Pour 1/4 cup of batter into the hot pan. Cook the first side until bubbles begin popping and the edges just start to look dry. Flip and cook the second side 30 seconds to one minute more until the bottoms are speckled a deep golden brown.
Keep pancakes warm on a cookie sheet in a low oven while the others are cooking. Keep warm at the table by covering the pancakes with a clean towel as you eat.
Serve with real butter and syrup-or if you're like me-lots of butter and strawberry jam. YUM!
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