Hours and hours of going cross eyed in front of a computer screen, pretending to understand HTML, shouting at the internet gods and shooting of clenched fist in the air at success, has finally yielded the result I wanted. I have revamped the blog. And I kinda like it. So for my first post after such a indomitable task, you would think I would come out with some fancy pants confectionary of some sort to celebrate. I should have. I might have. In the end, I suppose I wanted something simple and pleasurable, something that easily hit the right spot.
Fact. I love pancakes.
Unfortunate fact. I suck at making them.
It’s not for lack of trying. Every cookbook that I possess with a pancake recipe has been given a good bashing. I have beaten the dickens out of the batter, folded it around gently, left it lumpy, made it smooth, incorporated egg whites, turned the heat up and down. The efforts were always eatable. Especially with lashings of amber, smoky maple syrup to smother away any lack. What I was unsuccessfully seeking was a thickish disc, fluffy, with an open structure. My efforts reinforced the phrase ‘flat as a pancake’.
Thanh of Eat, little bird had posted on this recipe some time ago, using cream of tartar , which is the one I have used here. If it’s hard to find wherever in the world you are, then she has very benevolently, posted the same recipe using baking powder instead. Even then I mucked it up. The first batter came out rather runny, in hindsight, with a touch too much milk, and a small egg. Scratch that.
Batch two, was much more promising, with a thicker batter using a large egg and a proper measure of milk. You cannot understand the satisfaction that comes when you see these golden discs puff up in the pan and continue to remain fluffy while cooling on the side. I had butter and strawberry jam by my cooker. As the pancakes came out, the butter and jam were slapped on and gobbled. These are two-bites sized pancakes. Calories don’t count in such dinky measures. Besides, no one was watching.
Drop scones, scotch pancakes, silver dollars, panqueques, hotcakes or pikelets. What’s in a name? A pancake by any other name, would taste as sweet. Though I have a soft spot for the charming Australian name of Pikelets.