Thursday, September 10, 2009


I make pancakes for Josh at least once a week. And if he's a really good boy, twice. This is a particularly good way of showing my affection regularly (are there other ways to do such?) while balancing out my sanity. Cooking = calming. Cooking means that I don't lose my identity completely. From cooking for a couple hundred people a day to just cooking for one (breakfast, lunch and dinner!) and breast feeding the other.
My recipe has been tried as tested enough that all unnecessary little bits and pieces have been eliminated, and they can be easily made with things you should already have in your pantry.
A good recipe should be simple, with a minimum of steps and recipes to achieve the maximum quality of product. I can't bloody stand it when a recipe has about fifteen ingredients, all in miniscule amounts, such that they probably don't actually contribute anything to the dish. Especially when you're at home and don't have a fully loaded cool-room and a well stocked pantry at your disposal. How essential could a 1/4 teaspoon of nutmeg possibly be?
I suppose recipes get passed from one person to another, each convinced that the instructions can't be altered. Without understanding the fundamentals of cooking, people are scared to change things, to think about how recipes really work.
This pancake recipe achieves fluffiness and flavour without the use of baking powder or self raising flour. Feel free to exchange one egg for a banana to make Banana Pancakes.

4 whole eggs
1/2 cup caster sugar
2 cups plain flour
1 cup milk
Pinch salt

Separate eggs. Whisk yolks with caster sugar and salt until pale and fluffy. Gradually whisk in flour.
Add milk to form a thick batter. In separate bowl whisk egg whites till at soft peak stage. Fold whites
into aforementioned batter. 
Ladle mixture into hot pan that has been greased with a knob of butter. When bubbles form on the 
top, flip pancake and cook other side till golden.
Yes I know I was ranting about unnecessary bits of ingredients just a moment ago, but there is a reason that sweet recipes include a pinch of salt. The salt stimulates one's palate so that the contrast of salt and sweetness actually makes you taste more. The sweet is even better for it.

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