Anyhow, an industrious cook can make culinary gold out of anything, right?
Fast forward to this afternoon. I'm hungry. I need lunch. I'm rationing my chicken for dinners, however, which severely narrows down my options. "I have flour in my cuboard," I say to myself, "I can make pancakes with flour!" But, I used my last egg for breakfast this morning, and you need an egg to make pancakes from scratch, right? Apparently not!
That's it. We're calling the union! |
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
2 cups milk
3 tablespoons butter, melted
The Process
Sift together the flour, baking powder, salt, and sugar. Pour on the milk and melted butter and mix it until smooth. I recommend using a whisk.
Lightly grease up a griddle or frying pan over a medium heat. Scoop the batter onto the griddle using around 1/4 cup per pancake. Brown on both sides.
Enjoy
The Results
Above: delicious scabs. |
Delicious! Very thin and light, but not quite crepes. Probably a little better for you too, but I'm no dietitian. I'd have eaten them with peanut butter, but it is one of the many things I am out of.
Grocery run Saturday, after which I will make something new for you folks.
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