fold them into the batter. Be gentle—beating the whites into the batter will cause them to lose their fluffiness. Now you’re ready to start flippin’.The second secret to pancakes is using a good non-stick pan or griddle— not too hot—with a bit of melted
butter.The butter is a good gauge for heat because if the butter is burning you’ll end up with a pile of black discs that aren’t too appetizing. I usually make my pancakes three or four inches across because larger ones tend to need more cooking time and are therefore more apt to burn on the outside before they are cooked on the inside. If blueber- ries are in season,sprinkle a few on each pancake before you flip them.I don’t mix the blueberries into the batter because they usually sink to the bottom and the last pancake ends up with all the berries. In addition, repeat- ed mixing will again reduce the fluffiness of the pan- cakes. Now the big question—when to flip? When the pan- cake begins to bubble and dry a bit around the edges it is usually a good time to flip. Pancakes are best served hot off the pan with a slab of butter and REAL maple syrup. Find yourself a nice hunk of beach and enjoy the view while you chew. Oh
yeah...don’t forget the java. Enjoy!
Pancakes for Two Lazy Paddlers 1 cup unbleached flour 2-3 tbsp sugar (white or brown) 1 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1 egg (separated) 2-3 tbsp. cooking oil 1 tsp vanilla 1 cup milk (powdered milk works well) 1 lemon (zest and juice) blueberries (in season) Serve with butter and real maple syrup
ADVENTUREkayakmag.com 17
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