Sunday, March 18, 2012

The Perfect Pancake

I've been trying to decide what to talk about for a while now, which is partially why my weekend post has come so late.

Shall I write about my Pi day and the quick dessert I whipped up?

Or should I talk about my new art project?

Or the Saint Patrick's day plans which may or may not have involved about a  half galleon of fake blood?

With these awesome choices to wax boring upon I had a hard time choosing just one (even though the obvious choice would have been the one that's quickly becoming non-relevant).

This is the best gift I have ever gotten guys, seriously.
So instead of any of that I'm going to talk about the perfect pancake, and how I figured out how to make a lovely non-lumpy batter back when I didn't have a hand mixer.

For those of you who aren't obsessed with pancakes (it's like desert for breakfast folks, why would you not be obsessed with them?)  there are two main kind of deliciousness; the ones that look like buttermilk, and the kind that look like crepes.

My personal favorite are Swedish pancakes, which belong to the crepe family, but work up a little thicker.

The recipe is as follows.

3 eggs
3/4 cup of flour
1 1/4 milk
1 T. sugar
1 t. salt

The trick to getting a non-lumpy batter despite lack of fancy electronic devices is to mix the eggs and all of the dry ingredients together before adding the milk.  This  makes it easier to add in the milk without the flour flipping out and creating a clique to exclude all the other kids.

Now stay with me here, bring a skillet to medium heat and butter it up. Then grate some cheese over the pan before adding a pancake amount of batter. Let it cook for a little bit before grating some more cheese over the top.

Eat it with caramelized syrup, and dwell upon the perfection.  

I've tried this method out with a couple other pancake recipes (with and without my glorious hand mixer) and it seems to hold mostly true.  This old fashioned recipe for instance worked up perfectly when I finally tried alternating little bits of flour with the butter, egg, and finally the milk. I was careful to keep it at mostly a paste until the last of the milk.

Seriously though, try the cheese thing.


  1. How do you make the carmelized syrup?

  2. Don't worry, I intend to post a tutorial in the near future.

  3. cheese, eh? Will have to give that a try.