Basic Plain American Style Pancakes (aka flapjacks, griddlecakes, hotcakes, etc.)

1 ½ cups sifted flour

 3/4 teaspoon salt

2 ½ teaspoons baking powder (levure)

1 egg, beaten

1 cup milk

3 tablespoons vegetable oil or melted, cooled butter (but still liquid)

Sift the flour, salt, and baking powder into a bowl. (Actually, you can completely avoid the sifting hassle by measuring the flour by about 25% shy of the above quantities, then hand mix the dry ingredients.)

Mix the beaten egg, milk and oil. Add this to the dry ingredients, mixing well but not to the point that all the lumps are gone. Yes, leave it slightly unsmooth, If the mixture is too liquidy, add a bit of plain flour to thicken. If the mixture is too dry, add some plain milk to the mixture.

To cook, pour onto a slightly greased hot griddle or broad, flat bottom fry pan. A properly hot pan or surface will allow you to splash some water droplets on it and see them ball up and dance around. If they instantly vaporize instead, it’s too hot. Flip and brown on the other side. Cooking only takes a couple of minutes.

Serve the traditional way.

Variants: Add sliced bananas or blueberries to the batter, or serve with fruit on top. The addition of a third teaspoon or so of cinnamon or nutmeg to the batter can also be very nice.

Waffles: Add an extra egg, and double the oil content to about 1/4 cup. For added lightness, separate the egg and beat the white, folding them in carefully to the finished batter. This batter can be beaten a little more smoothly and made in a thinner consistency. Bake in a waffle iron.

Makes about 16 5-inch or 32 dollar sized pancakes, depending on batter thickness. Feeds more French people than it does Americans. ;-)