Nix the pancake mix for breakfast perfection

Best Plain Pancake Recipe

• 1 1/2 c all-purpose flour
• 3 T sugar
• 2 t baking powder
• 1/2 t salt
• 1/2 t baking soda if using buttermilk
• 2 large eggs
• 1 1/2 c milk or buttermilk (see baking soda, above, if using buttermilk)
• 3 T melted butter or margarine, or 3 T vegetable or canola oil
• 1/2 t vanilla
• 1/2 c add-ins: blueberries, minced apple, chopped nuts, diced banana
• Toppings: Butter, maple syrup, honey, jam, fresh fruit, lemon.

DIRECTIONS
1. Crack eggs into small bowl and whisk until foamy.

2. Whisk in milk or buttermilk, vanilla, and melted butter.

3. Place flour, sugar, baking powder, salt and baking soda in medium bowl and stir together.

4. Gradually add dry ingredients, whisking briefly after each addition, just until smooth. Do not overmix.

5. Stir in fruit, nuts etc. if desired

6. Heat griddle. If using electric, aim for 375; if using stove, heat until water flicked on surface bounces but does not evaporate immediately.

7. Brush griddle with oil that has a high burning point; vegetable or canola will work well.

8. Using 1/4 cup measure for small pancakes, 1/3 cup measure for larger, scoop batter out of bowl.

9. From about 3” above griddle, pour batter in solid stream onto griddle.

10. If batter is a little thick, spread it out so that cake is roughly 1/4" tall

11. Watch cake closely; once edges are dry, and a few dry-edged bubbles have formed on top, check the cake’s underside. It should be roughly the color of honey.

12. Flip cake, cook until golden brown.

13. Serve immediately with butter, sugar, maple syrup, honey, warmed jam, lemon.

Gunn Nesse’s Norwegian Pancakes
Makes 16 large, thin pancakes

• 4 eggs
• 1 3/4 c milk (any percentage fat is fine)
• 1 1/2 c baking flour
• 1/2 c butter or margarine (i.e. 1 stick), MELTED
• 1 t salt
• 1 T sugar

DIRECTIONS
1. Beat eggs in small bowl.

2. Beat in milk.

3. Put a little of the flour into a medium-sized bowl. Beat in a little of the milk and egg mixture, just until lumps disappear. Repeat, alternating ingredients, until all is mixed.

4. Beat in melted butter or margarine, just until mixed.

5. Stir in salt and sugar. Batter should be thin.

6. Heat small-medium skillet on stove over medium-low heat.

7. If skillet is not nonstick, brush with oil.

8. Pour enough batter to cover 1/2-3/4 of the pan; tilt and rotate pan until it is covered with a thin layer of batter.

9. Watch pancake; when edges get dry and crispy, and you see bubbles on top, check underside. If it is golden brown, flip.

10. Once underside turns brown, you can serve the pancake.

11. Serve with butter, jam, cream, sugar, syrup and/or citrus zest.

Leftover Fruit Topping
This is a great way to get rid of extra fruits you have that are almost ready for the garbage can — and have a delicious topping besides. It will keep in the refrigerator for up to a week

• 2 c chopped apple, banana, and/or pear
• 2-3 T butter or margarine
• 1 c apple juice
• 1 cinnamon stick or 1/4 t ground cinnamon

DIRECTIONS
1. Melt butter in small saucepan over medium heat.

2. Add fruit, stirring frequently, until apples become translucent

3. Add juice and cinnamon and bring to a boil.

4. Turn heat to low and let sauce thicken as desired.

5. Remove from heat, discard cinnamon stick.

6. Spoon over pancakes, waffles etc.

7. If kept in the refrigerator, warm on the stove or in the microwave before serving.

Tracie McMillan is a Brooklyn-based writer who covers food and social issues.