Light and fluffy.
These days, politics are swarming around. Since I steadfastly decline to inflict the news of same upon myself*, I have had to find ways to amuse myself and think of useful, happy-bunny stuff for the purposes of public bloggery.
Stuff, like, say, My Light & Fluffy Pancakes.
This will serve 6-8 people pretty generously, especially if you start piling, on the plate, things such as bacon or breakfast sausage, eggs, etc., etc.
2 cups combined
unbleached all-purpose flour and
whole wheat (wholemeal?) pastry flour (I use a 2:1 ratio of plain flour to the whole wheat) The whole wheat flour is important because I like the added, subtle, nuttiness it adds to the flavor as well as the slightly more toothsome chew it imparts. Now, whole wheat can be very gritty, so it's pretty important to use whole wheat pastry flour. If you can't be bothered, just use "regular" flour.
1 T. baking powder
½ t. baking soda
½ t. salt
1 T. sugar
2 cups buttermilk (I make my own by mixing 1:1 plain yogurt
and milk; 
fat-free examples are fine in this case, but you will need a touch more yogurt than milk)
2 eggs
½ t. vanilla extract
¼ t. almond extract
(you can add more, but be careful, this is strong stuff)
½ t. powdered cinnamon
Heat a griddle or large skillet over medium heat. Make the batter.
Stir together all the dry ingredients (if you sift them, then it'll all go easier...but this is not strictly necessary).
Beat the eggs into the buttermilk, then stir in almond and vanilla extracts. Whisk this into the dry ingredients, mixing only enough to eliminate lumps. 
Wait a minute or two for the baking powder/soda to interact with the acidity in the buttermilk; the tangier the dairy, the fluffier the pancake.
This sounds like a horrid euphemism, but it's not.
To your skillet or griddle add a teaspoon or two of butter and when the butter foam
subsides spoon the batter onto the surface (any size will be fine). After the first batch you can lower the heat a notch or two. 
Figure on +/- 3 minutes per pancake and then you flip when the pancakes' raw side have had a few bubbles pop, leaving smallish holes.
You can hold these at a LOW oven (+/- 200F or so) for 10 minutes.
Serve to rapture and acclaim.
-J.
* Given my ways, ideologically speaking, and the fact hypertension is rampant in my gene pool
Stuff, like, say, My Light & Fluffy Pancakes.
This will serve 6-8 people pretty generously, especially if you start piling, on the plate, things such as bacon or breakfast sausage, eggs, etc., etc.
2 cups combined
unbleached all-purpose flour and
whole wheat (wholemeal?) pastry flour (I use a 2:1 ratio of plain flour to the whole wheat) The whole wheat flour is important because I like the added, subtle, nuttiness it adds to the flavor as well as the slightly more toothsome chew it imparts. Now, whole wheat can be very gritty, so it's pretty important to use whole wheat pastry flour. If you can't be bothered, just use "regular" flour.1 T. baking powder
½ t. baking soda
½ t. salt
1 T. sugar
2 cups buttermilk (I make my own by mixing 1:1 plain yogurt
and milk; 
fat-free examples are fine in this case, but you will need a touch more yogurt than milk)
2 eggs½ t. vanilla extract
¼ t. almond extract
(you can add more, but be careful, this is strong stuff)½ t. powdered cinnamon
Heat a griddle or large skillet over medium heat. Make the batter.Stir together all the dry ingredients (if you sift them, then it'll all go easier...but this is not strictly necessary).
Beat the eggs into the buttermilk, then stir in almond and vanilla extracts. Whisk this into the dry ingredients, mixing only enough to eliminate lumps. 
Wait a minute or two for the baking powder/soda to interact with the acidity in the buttermilk; the tangier the dairy, the fluffier the pancake.This sounds like a horrid euphemism, but it's not.
To your skillet or griddle add a teaspoon or two of butter and when the butter foam
subsides spoon the batter onto the surface (any size will be fine). After the first batch you can lower the heat a notch or two. 
Figure on +/- 3 minutes per pancake and then you flip when the pancakes' raw side have had a few bubbles pop, leaving smallish holes.
You can hold these at a LOW oven (+/- 200F or so) for 10 minutes.
Serve to rapture and acclaim.
-J.
* Given my ways, ideologically speaking, and the fact hypertension is rampant in my gene pool
Comments
DAMN!
I'd always wondered.
almost too easy...
-J.