The Rookie Cook

Pancakes, flapjacks, ulcer plasters, hotcakes, griddle cakes … this comfort food is a global phenomenon. Like many comfort foods, the ingredients are simple, permitting even rookie cooks the opportunity to try out a bazillion variations once they’ve mastered the basic recipe.

• 1-1/2 cups flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 eggs
• 3 tablespoons oil (I recommend canola)
• 1-1/2 cups buttermilk (or regular milk with 1 tablespoon of white vinegar added)
• 1 teaspoon vanilla

Mix the dry ingredients together in a bowl, then in a separate bowl beat the eggs with a fork (or a hand mixer if you can’t resist the urge to use power tools in the kitchen) and add the oil, buttermilk, and vanilla. There’s a cooking rule that states, “Always add wet to dry,” and it should be followed in this recipe. Pour the wet ingredients into the bowl of dry ingredients, then stir just enough to combine. If you overstir, the pancakes could turn out tougher and chewier than you really want them.

Heat a skillet or griddle over medium-high heat. To check if it’s the right temperature, sprinkle a few drops of water on the pan surface. If the water drops sizzle away, it’s hot enough. Drop a quarter-cup of batter onto the pan surface, then watch carefully until you see bubbles on the surface of the pancake. That’s the signal to flip. It’ll take about a minute for the pancake to cook on the second side.

Serve quickly, while they’re still hot. Go old-school with butter and syrup, or top with jam or fruit.

To start playing with the above recipe, try adding 1/4 teaspoon of ground nutmeg or cinnamon to the dry ingredients. You can also substitute whole-wheat flour. Like berries? The above recipe can take 1/2 to 1 cup of your favorite berries.