Tag: basic

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Basic Pancakes

Yield: approximately 8 pancakes

 

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 1/2 cups milk (any kind)
  • 3 tablespoons unsalted butter (vegetable oil can be used for a vegan substitute)
  • 2 large eggs
  • 1/2 tsp vanilla extract (optional, but recommended)
    • For a unique flavor, use 1/2 tsp lemon extract. Adds a very nice, subtle lemon flavor.

Instructions:

  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Pour the wet ingredients over the dry ingredients and whisk until just combined. If you are going to fold in additional mix-ins, do so now
  4. Spoon approximately 1/3 cup batter onto a hot, greased/non-stick gridle or pan. Cook until the top begins to bubble and the bubbles begin to pop, and then flip.  Cook on both sides until each is the desired shade.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your pancakes to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute

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Basic Waffles

Yield: approximately 8 standard-sized waffles

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar

Wet ingredients:

  • 3 large eggs, well beaten
  • 4 to 16 tbsp melted butter (Variance determines texture. 4 tbsp is a reduced-fat waffle, 8 tbsp is a classic, fluffy waffle, 16 tbsp is a crunchy waffle.)
  • 1 1/2 cups milk

Instructions:

  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Make a well in the dry ingredients and pour in the wet ingredients. Gently whisk them together. The batter should have a pebbled look. (Fold in mix-ins now if desired)
  4. Spoon approximately 1/2 cup of batter onto your hot waffle iron. Close the lid and bake.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your waffles to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute

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Basic Pie Crust

Ingredients:

  • 2 cups flour
  • Pinch of salt
  • 10 tbsp of butter (chilled and cubed)
  • 2 large egg yolks
  • 4 tbsp ice water

Instructions:

*note: all ingredients should be kept as cold as possible during this process! The colder the butter stays, the flakier the crust!*

  1. Mix the egg yolks and ice water, leave chilling until butter/flour mixture is ready
  2. Place flour into bowl. Drop butter in 1 cube at a time, leaving remaining butter on a cold surface or in a cold location.
  3. Using the tips of your fingers on one hand, pinch butter into flour, while keeping your other hand on a cool surface, such as an ice pack. Alternate hands as you go to keep the butter at an optimal temperature
  4. Add approximately 3/4 of the egg mixture into the mixed butter and flour
  5. Work dough together, adding more egg mixture if needed. Once a ball can be formed in your fist, the dough is ready
  6. Form a disc with the dough and wrap in cling-wrap or plastic.
  7. Chill for at least 20 minutes. The dough can remain in the fridge for up to 4 days and in the freezer for up to 3 months.