Pancakes have long been a breakfast staple in America. We had them once a week when I was growing up, either plain or with blueberries (my childhood favorite). They’re also a great way to use one of the beautiful jewels of summer, currents, as the maple syrup you’ll inevitably pour over the pancakes will offset the tartness of the berries. This is my go to basic pancake recipe, when I don’t have buttermilk lying around, and is a great base for just about any kind of fruit pancake you can think of.
5 tablespoons butter
1 cup milk
1 ¼ cup AP flour
1 tablespoon sugar
4 teaspoons baking powder
¾ teaspoon salt
1 cup red currents
Start heating your griddle. I use a cast iron one set over my stove top burners and it heats most evenly if it’s heated slowly for a while.
Melt butter and warm milk together in a small saucepan. Watch it closely so that the milk doesn’t foam over. Ideally you’ll pull it off the stove when the butter hasn’t quite finished melting and stir it together to melt it the rest of the way. You don’t want this mixture to get too hot. Set it aside to cool a bit while you get the rest of the ingredients ready.
Whisk 2 eggs in a medium bowl. Mix flour, sugar, baking powder and salt in a small bowl, until well combined. Slowly pour the warm butter and milk mixture into the eggs, whisking the entire time to incorporate fully. Dump the flour mixture into the egg and milk mixture all at once and whisk together just enough to combine. Gently stir in the currents, being careful not to break them.
Once your griddle is hot--flick a few drops of water onto it and they should sizzle and dance immediately--spoon out batter in even amounts, being sure to get some currents with each dose. I find the easiest way to get even pancakes is to use a small ice cream scoop with a release lever that’ll let the whole dollop go at once. Let pancakes cook until bubbles break on the surface of the batter and the bottoms are golden brown. Flip pancakes and cook for a minute more until cooked through.
Serve with butter for melting over the top and real maple syrup.
Makes approximately 2 dozen 4 inch pancakes.