Kókópancakes

 

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Kókópancakes

Adapted from: Alton Brown

Yields: about 10 (I usually double since these are easy to freeze and use later)

2 eggs

3/4 c milk

1/2 c water

1 c flour. all-purpose or a mix including some whole wheat

3 T butter, melted

1-2 T sugar, if you want sweet crepes

1 teas vanilla, ditto

Place the eggs, milk and water into a blender and mix until well combined. The add the flour, butter and extra ingredients, if you are using them. Run blender until all is well mixed and smooth.. You may need to use a scraper to push flour off the sides of the blender. AB recommends letting this sit in the fridge for 60 minutes for greater ease of cooking (less tearing), but Kókó and her daddy often don't wait to cook.

Heat a crepe pan or a small nonstick skillet (or best of all, a ponnukokupanna, an Icelandic pancake pan), over medium heat for at least 5 minutes. Butter the pan and use a teaspoon full of batter to test whether the pan is hot enough. It should take 30-60 seconds to cook on one side and fewer than that to cook the second side. Use a quarter cup measure to pour the batter in the pan, pick it up and turn and swirl so the batter slides into a thin covering of the bottom of the pan. When the edges dry slide a thin spatula under and flip the pancake carefully so the other side can cook. AB says he always plans on the first pancake being for the dog so don't get discouraged if your first few are not "beautiful". They will taste good. You can butter your pan between pancakes but I don't always do so. In addition, I prefer vegetable oil to butter. I think butter tastes better, of course, but for me oil is easier to work with. 

These can be treated as crepes but also as pancakes and you can use any topping including macerated fruit or berries. My favorite involves lemon juice and vanilla sugar. Other family members are fans of Nutella, powdered sugar, or cinnamon sugar, often all mixed together!