It just seemed like too much effort. Pancakes for breakfast, I mean. So I decided to go for pancakes for supper this evening.
I generally make my own. No mix. Just throw a few ingredients in a bowl, mix it a little, but not too much, and it usually makes pretty good pancakes.
One of my secret ingredients is avoiding the cow. I have nothing against cows. But I do use either soy or almond milk in my pancakes. It seems to produce fluffier pancakes, so I’m sticking with it. Buttermilk can make some pretty good pancakes, too. But I get good results from the fake milk.
I have not yet figured out how to milk an almond or a soy bean. I really don’t want to think about it. I just know it works.
There is another secret. Well, really not much of a secret, but it is pretty important. Baking powder. Check the date. A couple years ago I was wondering why my pancakes were rather flat. Turns out the baking powder was several years out of date.
Apparently, even though you only use small quantities of the stuff at any one time, baking powder will just stop working after a while. Unlike something, like say, milk, which has the decency to alert you to the fact it has gone off, baking powder does not smell bad to warn you. It continues to look like baking powder. Milk, at least, slaps you up side the nose or comes out of the container in chunks, just to give you a heads up it is past its prime. Not so with baking powder. So check the dates on that stuff.
Other than that, making pancakes is pretty easy. A few simple ingredients and you got yourself some pancakes.
There are lots of things you can use to top your pancakes. I prefer maple syrup. The real stuff. Straight from the tree with just a stop to boil on the stove for several hours. Then right to my pancake.
The only question I really have is, shouldn’t we be doing this more than once a year?
