Tuesday, July 7, 2015

Giant Sunday Pancakes

'Cause sometimes you just need giant pancakes.  These turned out giant- as big as my three year old's noggin, and they were tasty.  The flavor was great, and no buttermilk was required if you're ever craving delicious pancakes and don't have buttermilk on hand.

Giant Sunday Pancakes
source: Bon Appetit Cookbook by Barbara Fairchild pg. 36

3 large eggs
1/4 - 1/2 c sugar (the original called for 1/2 but I thought it was far too sweet)
6 T melted butter
1 1/2 c flour
1 c milk
1 T baking powder
1/4 t salt
Blueberries (optional)
Whipped cream (optional, but seriously... who doesn't like whipped cream?)

Butter for greasing the griddle

Preheat oven to 250 degrees.

In a large bowl, whisk the eggs, sugar, and melted butter until blended.

Add the flour and milk, alternately, in three additions.  A bit of flour, a bit of milk, a bit of flour, a bit of milk, the rest of the flour, the rest of the milk.  Whisk after each addition.  Finally, whisk in the baking powder and salt.

Brush some butter onto the griddle.  Heat the griddle over medium heat.  Once the butter starts to sizzle add 3/4 c of batter onto the griddle.  Use a spoon to spread it a bit or tilt the griddle until it's about 6 inches in diameter.  If using, add the blueberries.  Just sprinkle them on top of the pancake batter.Cook for two minutes or until the bottom is lightly browned and bubbles are popping on the surface.  Carefully flip the pancake and cook for another two minutes.

Put the pancake into the pre-heated oven while you cook the others.

Top the pancakes with syrup or whipped cream.

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