LimeCake

I love pancakes. And I adore elephants. So put them together, and what do you get?

I’m a little sheepish to admit I made these for myself and not for a bunch of kids. Um, unless you consider a 20something year old with a child-like amusement for animal-shaped pancakes a kid?

stampede

If you’ve got kids in the house, they’ll squeal with excitement when you make them these.

I did.

And don’t stinge on the honey/syrup, please.  Life’s too short.

Everyday Pancakes (from The New York Times)

recipe altered to serve 2

1 cups all-purpose flour
1 teaspoons baking powder
pinch of salt
1 tablespoon sugar, optional
1 egg
3/4 to 1 cup milk
1 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil.

1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat egg into 3/4 cupmilk, then stir in 1 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps. If batter seems thick, add a little more milk.

2. Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.

3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

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