Pancakes, Blue Moon Cafe
Makes 4 to 6 five-inch pancakes or 12 to 14 silver-dollar pancakes
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 to 3 tablespoons vanilla
1 1/2 cups milk
3 tablespoons melted butter
3 tablespoons sugar
Combine all ingredients and stir until lumps are gone. Ladle onto a hot (350 degrees) griddle coated with vegetable oil or clarified butter.
If you would like to add extra ingredients, such as chocolate chips or berries, sprinkle them on the wet side of the pancake now, while the underside cooks.
Look for bubbles on the wet surface (a sign that the air is cooking out of the pancakes), or use a spatula to peek underneath, making sure the pancake is golden brown. Flip and cook for another 2 to 3 minutes.
Serve with syrup, whipped cream and more berries or chocolate chips.
Courtesy of Sarah Simington, chef/proprietor of the Blue Moon Cafe in Fells Point
Per pancake (based on 6 large pancakes): : 255 calories, 7 grams protein, 9 grams fat, 5 grams saturated fat, 34 grams carbohydrate, 1 gram fiber, 91 milligrams cholesterol, 232 milligrams sodium
(Karl Merton Ferron, Baltimore Sun /January 30, 2009)
Effective Tuesday, Bel-Loc Diner in Parkville has discontinued its dinner service. The Parkville diner will now be open for breakfast and lunch only, from 6:30 a.m. to 3 p.m. The diner has been open since 1964.
Greg's Bagels in Belvedere Square is going to a five-day week. In a Bagel Alert posted at the store, the owners, Greg and Kathy Novik, wrote, "After 24 years of working 6 days a week ... we no longer have the physical strength and endurance to continue. So beginning Feb. 4, we will trim our work week from 6 days to 5."
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