Pancakes are good anytimeBy Tiffany Cannon Published 3:18pm Tuesday, April 10, 2012
Thursday, the Demopolis City Schools Foundation will hold its annual Pancake Dinner fundraiser.
This is one of my favorite fundraisers because I absolutely love pancakes.
Pancakes are one of those things that almost everybody likes but almost nobody serves after 10 a.m.
I’m not much of a breakfast eater but I love it for supper but finding pancakes in Demopolis at 5:30 p.m. can be a challenge.
Thursday, I suggest you make your way to Jack’s for a short stack and support DCSF in their efforts to help our teachers and students. A five dollar donation will go a long way in our classrooms and you’ll get a tasty stack of pancakes in exchange.
After Thursday, you’re pretty much on your own for a late afternoon or early evening pancake dinner, so give this recipe a try.
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
Combine milk with vinegar in a medium bowl and set aside for about 5 minutes, which will allow the milk to sour.
Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk the egg and butter into your now-soured milk. Pour the flour mixture into the wet ingredients and whisk until all the lumps are gone.
Heat a large skillet or griddle over medium heat and coat with cooking spray. Pour quarter cups of batter onto the skillet and cook until bubbles appear on the surface.
By then, you should begin to see the underside browning. Flip carefully with a spatula and cook until browned on the other side.
You can easily add your favorite fruit to this mixture, or chocolate chips. I prefer to add anything extra to the wet cakes on the griddle rather than the batter because they tend to sink in your mixing bowl. By adding them directly in the skillet, you have better control over how much is in each pancake.
You can also add a quarter cup maple syrup to the batter for a rich maple flavor.
Of course, you can top with any kind of syrup, honey, whipped cream or whatever else you like.
If you have a sweet tooth, chocolate and peanut butter chips added to the cakes on the skillet is outstanding.
Top those babies with some whipped cream and chocolate syrup and you can have your cakes and eat them, too.
Tiffany Cannon is a field editor for Taste of Home Magazine and owner of 2ate9 Bakery and Catering in Demopolis. She can be reached via email at firstname.lastname@example.org