My breakfast, let me show you it!
My mother-in-law is a wonderful woman. I'm very fortunate, in that we not only get along well, she's pretty much a second mother to me. She and my father-in-law treat me like a daughter, not an in-law. ("There are no in-laws in our family.")
But bless her heart, the woman is not the world's greatest cook. When Mark and I started dating, there were exactly three spices in her cupboards - salt, a can of pepper probably twenty years old that they never used, and garlic salt. That was it. She cooks very simple meals - meatloaf, roast, chicken, pork chops. You get the idea. There are a handful of things she does really, really well, and everything else is, hmmm. Well. She has no love for cooking, and it comes across in what she makes.
However, one of the things she does well, is pancakes. I don't know where she got the recipe, but it's very basic, and in my opinion, right up there among the best "classic" pancakes.
I made them this morning, using her recipe, and my new pans. And I'm here to tell you two things:
1. Cookware really does make a difference!
2. Non-stick cookware is a BIG FAT SCAM!
If everyone had cookware like this, no one would waste their time or money on non-stick ever again!
I had some trepidation about using my new fry pan for pancakes. After all, batter is one thing that can and will stick to things, and then when you try to flip the pancake, you have a big fat mess on your hands. This couldn't have been further from the case.
Have you ever seen such perfect, fluffy pancakes? (Yes, that is peanut butter and syrup - I don't believe there is another way to eat pancakes, personally.)
I spritzed the pan with Pam, heated it to medium, and then with each pancake turned the heat down a notch, as once these pans heat up, they require less heat to cook at higher temperatures than most pans. When I went to flip them, the pancakes moved as though on the most slick non-stick surface ever, and yet it was stainless steel. Awesome!
They also tasted as good as they look. And I have leftovers for tomorrow's breakfast. (If they last that long.)
In case anyone wants it, the recipe:
Mom's Pancakes
2 C flour
2 tsp baking powder
2 T sugar
2 eggs
Add milk to appropriate thickness
Mix dry ingredients thoroughly, then add eggs and milk. Stir until smooth, make pancakes as usual.
But bless her heart, the woman is not the world's greatest cook. When Mark and I started dating, there were exactly three spices in her cupboards - salt, a can of pepper probably twenty years old that they never used, and garlic salt. That was it. She cooks very simple meals - meatloaf, roast, chicken, pork chops. You get the idea. There are a handful of things she does really, really well, and everything else is, hmmm. Well. She has no love for cooking, and it comes across in what she makes.
However, one of the things she does well, is pancakes. I don't know where she got the recipe, but it's very basic, and in my opinion, right up there among the best "classic" pancakes.
I made them this morning, using her recipe, and my new pans. And I'm here to tell you two things:
1. Cookware really does make a difference!
2. Non-stick cookware is a BIG FAT SCAM!
If everyone had cookware like this, no one would waste their time or money on non-stick ever again!
I had some trepidation about using my new fry pan for pancakes. After all, batter is one thing that can and will stick to things, and then when you try to flip the pancake, you have a big fat mess on your hands. This couldn't have been further from the case.
Have you ever seen such perfect, fluffy pancakes? (Yes, that is peanut butter and syrup - I don't believe there is another way to eat pancakes, personally.)
I spritzed the pan with Pam, heated it to medium, and then with each pancake turned the heat down a notch, as once these pans heat up, they require less heat to cook at higher temperatures than most pans. When I went to flip them, the pancakes moved as though on the most slick non-stick surface ever, and yet it was stainless steel. Awesome!
They also tasted as good as they look. And I have leftovers for tomorrow's breakfast. (If they last that long.)
In case anyone wants it, the recipe:
Mom's Pancakes
2 C flour
2 tsp baking powder
2 T sugar
2 eggs
Add milk to appropriate thickness
Mix dry ingredients thoroughly, then add eggs and milk. Stir until smooth, make pancakes as usual.