Last semester, I spent a ridiculous amount of time perfecting my pancake technique in time for Spring Waltz, where — if all went according to plan — my hot date and I would mosh on the dance floor and have pancakes the morning after. But no! It all came to babkes because secondary guitarists are flakes! Flakes!!!!!But nah, I’m not bitter. He should be, because he missed out on this gloriously fine-tuned breakfast experience! Haha… someone will eat my pancakes someday, right? I’m not even being metaphorical, either ;_;
- 1 egg
- 2 tbsp sugar
- 1 C milk
- 1/4 tsp salt
- 1/2 C flour
- a pinch of cardamom, for good luck!
- 1 tbsp melted butter
Beat the egg lightly in a medium-sized bowl. Add the sugar, milk, salt, flour and cardamom and mix well. Stir in the melted butter.Start a smallish pan over medium heat and let it sit for a bit. Either spray the pan with Pam or throw a tiny bit of butter on it to melt. Pour the batter to thinly cover the pan and cook until the top looks dry. Flip the pancake, then shake the pan a little. Let it sit for about 30 seconds, then plate it.I like to cover mine with Nutella and powdered sugar, but you can throw some jam on top if you like.