Pancakes for all!
Breakfast can become a true family affair -- with Maria Helm Sinskey's recipes for the perfect pancakes.
On The Early Show Friday, Sinskey brought a recipe from her newest book, "Family Meals: Creating Traditions in the Kitchen," to make the griddle come alive for everyone in the family. Sinskey's credo is that cooking should be easy and family-friendly.
"Nowadays, life is so fast-paced that many of us have moved away from preparing home-cooked meals," Sinskey writes in her new book. "As a result, we have not only become disconnected from what we eat but also from the people closest to us. 'Family Meals' is designed to ease you back into the kitchen with your family."
Stacks of Blueberry Pancakes
Makes about 12 pancakes; Serves 4-6
1 1/2 cups (7 1/2 oz/235 g) all-purpose (plain) flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 cup (8 fl oz/250 ml) milk
2 large eggs
4 tablespoons (2 oz/60g) unsalted butter, melted, plus more for cooking
1 teaspoon pure vanilla extract
1 1/2 cups (6 oz/185g) fresh or frozen blueberries
Pure maple syrup for serving
In a small bowl, stir together the flour, sugar, baking powder, and salt. In a large bowl, whisk together the milk, eggs, melted butter, and vanilla. Add the flour mixture and stir just until combined. A few small lumps are fine. To ensure tender pancakes, make sure you don't overmix the batter. Using a rubber spatula, fold in the blueberries. If using frozen berries, add them frozen, not thawed.
Heat a griddle or a large, heavy-bottomed frying pan over medium heat and add 1 tablespoon butter. When the butter melts and sizzles, tilt the pan to spread it evenly over the bottom. Using a 1/4-cup (2-fl oz/60-ml) measure, pour the batter into the pan to form pancakes, being careful not to crowd the pan. Cook until the edges are set and the tops are covered with bubbles, about 2 minutes. Using a spatula, flip them over and cook until golden on the second sides, about 2 minutes longer. Transfer to warmed plates as they come off the griddle. Repeat with the remaining batter, adding more butter to the griddle as needed. Pass the syrup at the table.
For buttermilk pancakes, substitute buttermilk for the milk. Other berries-raspberries, sliced strawberries, huckleberries-or sliced bananas cab replace the blueberries. And for an extra-special kid friendly treat, I throw in some chocolate chips instead of fruit.
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