Recipe: Everyday Pancakes, Blueberry or Banana Pancakes, and Whole Grain Pancakes

EVERYDAY PANCAKES

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 1/2 to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

Heat a griddle or large skillet over medium-low heat.

In a bowl, mix together dry ingredients.

Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.

Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2-4 minutes. Cook until second side is lightly browned.

Serve, or hold on an ovenproof plate in a 200 degree F oven for up to 15 minutes.

VARIATIONS:

BLUEBERRY OR BANANA PANCAKES:
Use fresh or frozen (not defrosted) blueberries; overripe bananas are great. Just before cooking, stir blueberries into batter. For bananas, slice them and press into surface of cooking pancakes. Cook pancakes a little more slowly than you would other pancakes, as they burn more easily.

WHOLE GRAIN PANCAKES:
Substitute whole wheat flour, cornmeal, rolled oats or a combination for up to 1 cup of flour and proceed with recipe.

Makes 4-6 servings
Source: Mark Bittman, New York Times, April 18, 2007