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cimoreneI seem to have acquired really a lot of new subscribers in the past few weeks, so I thought I would point you all towards the frequently-updated introduction post 10 Things I Assume You Know About Me If You Read My Journal, which is also to be found linked from my profile. I saw someone say recently that they don't actually assume you know those things about them, but I totally do. At least, I don't assume that you, specifically, know everything about me, but I do, from post to post, frequently refer without context to my wife, pets, family, jewishness, and mental health.
I would also direct you to Plebefic Headers Frequently Asked Questions/ Frequently Made Comments if you feel inquisitive about that. There is not as yet an FAQ about my shoe posts, but you may be interested in the previously-posted shoe image galleries linked from my journal's sidebar or my shoe consultant offer (to search the internet for shoes on behalf of anyone who cares to ask).
Now for some new content: I'd like to share my mom's standard "1-of-everything" pancake recipe.
In the Nordic countries, flat pancakes are typical, and American-style pancakes are pretty much unknown. I know that pancakes are quite simple, so in the past couple of weeks when craving them, I just hit up Google. However, after trying out three different recipes that were all slightly different, when I finally asked for my mom's, the difference was amazing! The main difference is no doubt nostalgia. Everything tastes better when your tastebuds can instantly identify it as having been made and served with Mommy's Love. But the recipe is still easier to use than the other ones I tried, so.
Heat a skillet on medium.
First beat the egg thoroughly. If cakier pancakes are desired, separate it and beat the yolk and white individually, then add the yolk to the whites after the milk. Beat the milk into the egg, followed by the other ingredients.
Drop a bit of butter in the skillet, and wait until it's hot to ladle in a scoop of batter. Cook until the bubbles rising through the pancake pop themselves, then flip with a spatula and cook another minute or so. A golden-brown color is desired.
I use a new pat of butter for each pancake, but with a non-stick skillet, you don't really need that much. However, the unbuttered pancakes won't taste as good, necessitating that you serve them with butter as well as syrup. Unless you like bland food, like my wife, and prefer to just pick it up and eat it like a piece of bread with nothing on it.
I would also direct you to Plebefic Headers Frequently Asked Questions/ Frequently Made Comments if you feel inquisitive about that. There is not as yet an FAQ about my shoe posts, but you may be interested in the previously-posted shoe image galleries linked from my journal's sidebar or my shoe consultant offer (to search the internet for shoes on behalf of anyone who cares to ask).
Now for some new content: I'd like to share my mom's standard "1-of-everything" pancake recipe.
In the Nordic countries, flat pancakes are typical, and American-style pancakes are pretty much unknown. I know that pancakes are quite simple, so in the past couple of weeks when craving them, I just hit up Google. However, after trying out three different recipes that were all slightly different, when I finally asked for my mom's, the difference was amazing! The main difference is no doubt nostalgia. Everything tastes better when your tastebuds can instantly identify it as having been made and served with Mommy's Love. But the recipe is still easier to use than the other ones I tried, so.
- 1 egg
- 1 cup (240 milliliters) milk
- 1 cup (240 milliliters) flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
Heat a skillet on medium.
First beat the egg thoroughly. If cakier pancakes are desired, separate it and beat the yolk and white individually, then add the yolk to the whites after the milk. Beat the milk into the egg, followed by the other ingredients.
Drop a bit of butter in the skillet, and wait until it's hot to ladle in a scoop of batter. Cook until the bubbles rising through the pancake pop themselves, then flip with a spatula and cook another minute or so. A golden-brown color is desired.
I use a new pat of butter for each pancake, but with a non-stick skillet, you don't really need that much. However, the unbuttered pancakes won't taste as good, necessitating that you serve them with butter as well as syrup. Unless you like bland food, like my wife, and prefer to just pick it up and eat it like a piece of bread with nothing on it.
(no subject)
Date: 17 Mar 2010 04:04 pm (UTC)(My dad always calls croutons "salad Republicans", aka cretins, which should tell you something else about my family.)
*snerrrrrk*
I also did not know many of those things about you!
(no subject)
Date: 17 Mar 2010 04:33 pm (UTC)(no subject)
Date: 17 Mar 2010 04:46 pm (UTC)(no subject)
Date: 17 Mar 2010 06:24 pm (UTC)You mean teaspoon, right? I use the same recipe, minus the egg and plus another teaspoon of baking powder and two tablespoons oil. I don't really know why the egg is necessary, as my pancakes turn out nice and fluffy without it.
(no subject)
Date: 17 Mar 2010 06:32 pm (UTC)(no subject)
Date: 17 Mar 2010 07:16 pm (UTC)(no subject)
Date: 17 Mar 2010 07:49 pm (UTC)(no subject)
Date: 17 Mar 2010 08:50 pm (UTC)(no subject)
Date: 18 Mar 2010 01:01 am (UTC)