Wednesday, July 20, 2011

Hello World

Hello world!  In anyone's first C program, those are always the first words printed.  Beloved printf command, you bring new C programmers to the computer world as surely as a biological birth.  Despite this introduction, however, the remainder of this blog aims to chronicle recipes suited for college life when the nearest kitchen is three arduous flights of stairs away.  Without any more strange metaphors and irrelevant topic changes, here is a recipe from today, slightly altered from the one found on

These recipes always usually come with the most efficient directions possible and a list of equipment required for these directions.  The directions are streamlined to produce the least amount of dishwashing possible.  This particular recipe is pretty simple, but do use common sense.  Technically you can use only the ½ teaspoon measure for the sugar, but personally I am very easily distracted and would probably miscount the number of ½ teaspoons needed (6, if anyone's wondering, 3 teaspoons to 1 tablespoon).  But in this case, it's also just sugar in a pancake, and may or may not make a difference in your recipe if there is a ½ teaspoon more or less.  Unlike your physics lab, 8.33%, 16.67%, 25.00% or even a 50.00% error won't tank your results.

1 egg
¾ cup milk
2 tablespoons sugar
½ teaspoon salt
1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
A little oil for frying (optional if your frying pan is nonstick)

1 rubber baking spatula or balloon whisk
2-cup measuring cup
1 cup dry measuring up
½ teaspoon measuring spoon
1 tablespoon measuring spoon
1 frying pan
1 frying spatula (or the skill to flip pancakes in a pan, something I never fully learned despite multiple Girl Scout competitions)


1. Beat the egg by cracking it into the measuring cup, then roll the rubber spatula or whisk between your palms to beat it with minimal mess.  Add in the milk and mix thoroughly in the same fashion.

2. Place all of the dry ingredients on top of the liquid.  Mix or whisk until slightly lumpy.

3. Allow batter to rest for 15-30 minutes (or as hunger and impatience allow).

4. Meanwhile, heat pan or griddle to approximately medium-low fire.  Once hot, pour a little oil or butter into the pan and heat.

5. Without stirring the batter again, drop rounds into the greased pan.

6. Cook until bubbles appear on the surface, then flip and cook approximately another minute.  Do not flip more than once for optimum fluffiness. 

Serve and devour before they cool.  But when they do cool, store at room temperature covered.  They make excellent snacks for later, or bread for meal substitutes when one has a midterm in 6 hours.

Photos of pancakes created from this recipe to follow.