Well. Believe it or not, it isn't easy to track down Betty's Bisquick or Bob here in Paris. There are a couple of funny American "epicerie" where they carry a peculiar mixture of American brands that I wouldn't qualify as obvious or useful, but none of them have my guilty/lazy pleasure, Bisquick mix. (I was just in one where they had five different flavors of "Nerds" the candy, but only generic ketchup. Someone needs to have a sit-down with the guy in charge of ordering...)
So I caved and looked up how to make pancakes from scratch. Don't get me wrong, I like making things from scratch. I never buy a ready-made pie dough, I don't think I've eaten a frozen meal or fast-food in about 10 years! But at pancake mix, I usually draw the line. And not because I don't think Jules is a discriminating audience, but because let's be serious, why try to make something that has already been perfected by the people at Betty Crocker??? Well. Surprise, surprise, Martha Stewart has found a way to make a homemade pancake that is almost as good as pre-fab.
her recipe, though I made (of course) a couple of alterations... Mainly, I halved the quantity of sugar in the recipe, because I really don't like sweet pancakes. Obviously, that's dealers-choice, if you are cool with a sweet pancake, you can make her recipe exactly as you find it.
Sorry this photo is a little grizzly. Jules takes his pancakes "straight-up", so I couldn't jazz this photo up with gloriously drizzled syrup and a whopping pile of butter and fruit...
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar *I only used 1 T. and was happy with the degree of sweetness. To each, their own...
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil
- Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. **I didn't do this-- we just ate them as they came off the griddle and they never even saw the chance to cool down. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine). *I used butter in lieu of oil throughout this recipe. Because it's delicious. And I'm in France where butter is on a completely different level.
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. Again, butter in lieu of oil.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.