PhilipLawlor.com

What could make a better breakfast on a chilly winter morning than a few steaming hot biscuits slathered with fresh butter? Not much, say I. And come to think of it, a hot buttered biscuit is a pretty good way to break your fast at any time of year.

As I generally do when the focus of this weekly sermon turns to baking, pastries and such, I consulted my bride and resident baking expert, who’s been making great biscuits for a long time but nevertheless keeps on searching for ways to bring the next batch even closer to perfection than the last.

This morning’s results may have been her best yet: Tall and light, delicate in flavor and feather-light in texture, they almost floated up from our plates to bounce around on the ceiling.

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Serve these pancakes with butter and syrup.

INGREDIENTS:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, slightly beaten
• 2 tablespoons vegetable oil
• milk, just enough to make pourable batter

PREPARATION:

Combine dry ingredients. Stir in egg, oil, and enough milk for batter to pour easily. Mix lightly to blend. Cook pancakes on a hot, well greased griddle. This recipe for pancakes makes 2 to 3 servings.

Beaten egg whites make these pancakes fluffy. Serve these wonderful pancakes with your favorite syrup and butter.

INGREDIENTS:

• 2 cups flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 3/4 cup milk
• 2 large eggs, separated
• 1/4 cup melted butter
• vegetable oil

PREPARATION:

In a mixing bowl, combine the flour, sugar, salt, baking powder, and soda. In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.

Beat egg whites in another bowl until stiff peaks form.

Fold into the batter until well incorporated. Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Serve hot with butter and syrup.