Читать книгу The Cookbook for Kids - Lisa Atwood - Страница 16

d

id you know?

According to the 2001 Guinness Book of World

Records, the largest pancake ever made weighed nearly 3 tons and was 49 feet, 3 inches (15 meters) in diameter!

breakfast 15

w

hat you need

Large egg 1Low-fat buttermilk 21⁄2 cups (20 fl oz/625 ml)

Butter 2 tablespoons, melted, plus more for cooking the pancakes and serving

All-purpose flour 1 cup (5 oz/155 g)

Sugar 1 tablespoonBaking powder 1 teaspoonBaking soda 1⁄2 teaspoonSalt 1⁄2 teaspoonMaple syrup for serving

first mix the ingredients

Crack the egg into a medium bowl and whisk until frothy. Add the buttermilk and melted butter and whisk gently just to combine. Add the flour, sugar, baking powder, baking soda, and salt and whisk gently just until the flour is incorporated.

then cook the pancakes

Heat a large frying pan or griddle over medium heat until hot, but not smoking. Add a little bit of butter to the pan and, using a spatula, spread it evenly over the bottom. For each pancake, spoon about 1⁄4 cup (2 fl oz/60 ml) of the batter onto the pan, spacing them a few inches apart. Cook until the edges of the pancakes begin to look dry and the bottoms are golden brown, about 2 minutes. Slide a spatula underneath each pancake and carefully flip it over to cook the other side. Cook the pancakes on their second side until golden brown on the bottom and the batter is no longer runny in the center, about 1 minute longer. Continue to cook the remaining pancakes in the same way.

finally serve thepancakes

Using the spatula, slide the pancakes onto a serving plate. Serve warm with butter and syrup to drizzle over the top.

variationbanana pancakes

Use only 2 cups (16 fl oz/500 ml) buttermilk and add 1 mashed banana to the batter with the buttermilk. Cook as directed.

variation chocolate chip pancakes

Just before cooking, stir 1⁄4 cup (11⁄2 oz/45 g) mini chocolate chips into the batter. Cook as directed.

Makes about 12 pancakes; 4 servings

buttermilk pancakes