In honor of National Pancake Day March1st 2011:

Pancakes are one of the earliest forms of bread and are served up geographically in many different ways. You can be-all-traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip’em with oatmeal or buckwheat when in Vermont; or for a Dutch style treat serve with lemon, powdered sugar and jam. Substitute the flour for cornmeal and you’ll be enjoying it as Native American speciality.

Go Pollack by designing your own pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, chopped nuts.

Traditional Pancake Recipe

Makes eight pancakes | recipe by George Hirsch

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane sugar

1 1/4 cups milk

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

In a large bowl, mix together well with a whisk all dry ingredients the flour, baking powder, salt and sugar. In a separate bowl mix all wet ingredients the milk, vanilla, egg and melted butter. Yes, use two bowls so the dry and wet ingredients blend better when combined. Add the wet to the dry and just strip with a large spoon or spatula until the dry ingredients have absorbed the wet. There may still be a few lumps, thats OK. Do not over mix, or pancakes will become tough.

Pre heat a non stick pan or lightly grease a griddle over medium high heat at 375 degrees F. Test the temperature by dropping a drop of water on surface of pan. Water will dance across the surface when at the correct temperature. You can test one cake before proceeding.

Pour one 1/4 cup scoop of batter onto the griddle for each pancake. If adding any fresh fruit or creations add at this time. You will begin to see bubbles form on the top side when brown on bottom, flip and brown on second side. Serve hot with syrup or favorite topping eaten immediately right off the griddle.

Finish off your stack with honey, molasses, can syrup, preserves, Nutella, or maple syrup.