Pancakes. Friends, I’ve used Quarantine Times to perfect my pancake recipe, since going out to breakfast is Right Out. Figured I’d share.
Note, procedure is key here. Don’t just dump everything into a bowl.
In a small bowl combine flour & baking powder (mix it up with a spoon is fine), set aside.
In your favorite mixing bowl with your favorite whisk, combine the egg & veggie oil until the egg has done it’s job and the oil is emulsified. Add sugar, salt, milk; stir after each addition.
Put your favorite pan on the stove and set the heat to medium-high (that’s more than 6 but less than 7 here but... eh, stoves). Toss a little butter in there.
When the butter has just started to sizzle, make sure there’s no sugar on the bottom of your bowl of liquid (stir stir) and then dump in the flour/powder mixture. Whisk ’til combined but don’t over-beat. A few lumps are ok.
A ¼ cup measure puts the right amount of batter to make 3 pancakes at a time in a 12" fry pan. Put an oven-safe plate into your cold oven and turn the temp on to its lowest setting; that’s your pancake keeper so the first ones don’t get cold.
Heat up your maple syrup. Enjoy!