What’s the first “recipe” you learned as a kid?


A can of ground cinnamon is shown.Eggs are probably the first things many of us learned to cook. But what was your first “recipe”…cooking and combining several ingredients to form a new dish? For me, the answer is pancakes. So, lately I’ve been thinking way too much about French toast and one thing led to another and now I’m obsessing about pancakes. Obviously, waffles are in my future.

Classic Pancakes

  • 1 ½ cups flour, AP, (190g)
  • 2 tablespoons sugar, (25g)
  • 2 teaspoons baking powder, (10g)
  • ½ teaspoon salt, fine, (3g)
  • 2 tablespoons butter, (25g), melted
  • 1 ¼ cups milk, (330g)
  • 2 large eggs
  • oil, as needed for pan
1.Mix Dry Ingredients Together: In a mixing bowl, measure out and whisk together the flour, sugar, baking powder, and salt. Add the butter and whisk to combine thoroughly the milk and then the egg.
2.Mix the Dry Ingredients into the Wet: Add the dry ingredients into the wet ingredients and mix them together with a whisk or a fork until just incorporated. Don’t over-mix.
3.Fry the Pancakes in a Dry Pan: Place a non-stick frying pan over medium-high heat. Preheat the pan to about 400°F and wipe down with a little oil on a paper towel (There shouldn’t be any visible oil in the pan). Pour a 1/3 cup of batter into the pan. Flip the pancake after some bubbles appear, about 2 minutes.
Makes 6 Large Pancakes, or 2 Servings

Blueberry and Buttermilk Pancakes

  • 2 cups buttermilk
  • 2 cups flour, AP
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1-2 teaspoon vegetable oil
  • 1 cup blueberries, fresh or frozen
1. Sift flour, baking soda and baking powders together, twice.
2. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
3. Mix egg and melted butter into milk until combined. Make a well in the center of dry ingredients and pour in milk mixture. Mix very gently until just combined. Do NOT over mix.
4. Heat nonstick skillet over medium heat, add 1 tsp oil and brush to coat skillet bottom evenly. Pour ¼ cup batter on skillet, splice 1 tablespoon of blueberries in batter. Cook until large bubbles just begin to appear, flip and cook until golden brown on second side.
5. Serve immediately with maple syrup.
Notes: Use a tablespoon of lemon juice with 2 cups of milk to substitute for buttermilk. Allow the milk and lemon juice to thicken about 30 minutes before use.
For “Chefy” pancakes, try adding 2 teaspoons of finely-grated lemon zest and 1 1/2 cups of stone-ground cornmeal (blue?) for 1 cup of flour. Call them “Lemon-Cornmeal Blueberry Pancakes”.