Pancakes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
1 ¼ cups milk
3 tablespoons melted butter or vegetable oil
1 egg
3 ½ teaspoons baking powder
1 tablespoon white sugar
¼ teaspoon salt
1 ¼ cups milk
3 tablespoons melted butter or vegetable oil
1 egg
Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.
Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.
Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.
French Toast
⅔ cup milk
2 large eggs
1 teaspoon vanilla extract
dash of salt
6 slices bread
1 tablespoon unsalted butter, or more as needed
Gather all ingredients.
Whisk milk, eggs, vanilla, and salt together in a shallow bowl.
Lightly butter a griddle or skillet and heat over medium-high heat.
Dunk bread in the egg mixture, soaking both sides.
Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side.
Serve hot with butter, powdered sugar and fruit
Hash Brown Potatoes
Peel a brown russet potato
Shred it with a grater
Heat two tablespoons of oil in a heavy fry pan, get it nice and hot
Squeeze extra moisture out of potatoes and put them in the hot oil, spread thinly
Shake a good amount of salt and pepper over the spuds
When the bottom is light brown (lift it with a spatula and peek), flip it in the oil
Cook till both sides are crispy brown on the outside
Eat!
(These will generally take 10-15 minutes to cook, depending on how big your potato is and how big your pan is. Most people don't cook their hash browns long enough.)
Shred it with a grater
Heat two tablespoons of oil in a heavy fry pan, get it nice and hot
Squeeze extra moisture out of potatoes and put them in the hot oil, spread thinly
Shake a good amount of salt and pepper over the spuds
When the bottom is light brown (lift it with a spatula and peek), flip it in the oil
Cook till both sides are crispy brown on the outside
Eat!
(These will generally take 10-15 minutes to cook, depending on how big your potato is and how big your pan is. Most people don't cook their hash browns long enough.)
