Use-It-Up Pancakes

• servings: 8 sm. pancakes

Ingredients

1 cup all-purpose flour or a gluten-free substitute

2 teaspoons sugar

½ teaspoon kosher salt

½ teaspoon baking powder

1/4 teaspoon baking soda

1 egg

½ cup whole milk, cream, half-and-half, or buttermilk

1/2 cup plain whole-milk yogurt, sour cream, ricotta, or crème fraîche

2 tablespoons butter, melted, plus more for cooking (or neutral oil) and serving

1/2 to 3/4 cup filling of your choice, such as chopped fruit or chocolate chips Maple syrup or Jam, for serving

Directions

Whisk the flour, sugar, salt, baking powder, and baking soda in a medium bowl. In a large bowl, whisk the egg, milk, yogurt, and melted butter until combined. Fold the dry ingredients into the wet ingredients until just combined (you shouldn't be able to see any more flour, but there will still be lumps). Stir in your favorite filling.

Heat a large nonstick skillet over medium heat and add a thin layer of butter or oil. Use a ladle to scoop batter into the pan until you have 4 small pancakes. Cook until bubbles start to appear on the top and the bottoms are golden brown, about 3 minutes. Flip and cook the other side until golden brown, then transfer to a wire rack to cool slightly before eating. Repeat with the remaining batter, adding more butter or oil to the pan if necessary. Serve with butter, syrup, or jam. Leftovers can be kept in the fridge for a few davs in an airtight container or frozen in a resealable bag with the air pressed out.

Notes

We're all about a pancake recipe that does not require the use of any motorized appliances at wlhatever unfortunate hour your children have chosen to awaken you and demand breakfast. This one accommodates multiple kinds of dairy (who knows whether you'll have buttermilk or yogurt on a given day) and can take any fruit that needs to be used up. Mix in squishy berries, browning apples, t the discards from Save-the-Fruit Shrub, or the remains of your fruit salad, alongside pantry snacks from raisins to chocolate chips.

Source: Perfectly Good Food, by Margaret Li and Irene Li