Scoops are on my mind. Thanks to a reader who wanted more information, the many uses for scoops – or “dishers”, as they call them in the (la-de-da) culinary world, are popping up everywhere I look. Anyone who knows me knows that when I get an idea in my head, I’m not happy until I’ve chewed it up, spit it out, and then dissected it until I’m exhausted. Eeeuw, that sounded disgusting! Seriously, it’s critical that I’ve wrung every little bit of information out of something and explained it to my satisfaction. Hmm. Maybe that’s why I always get voice mail when I call someone.

So, here is another blog about scoops – and pancakes.

I like little tiny silver dollar pancakes. Pancakes that you can pop in your mouth without cutting or biting. Nice and brown, crispy around the edges, topped with butter and swimming in syrup. They are made with my #60 scoop.

My husband, however, likes big flapjacks. Lumberjack-sized hotcakes fit for Paul Bunyan. It makes a bowl of batter disappear quickly – less time slaving over a hot griddle – so I don’t object. For those, I use my #10 scoop.

Here is a picture of the pancakes I made this morning using all four of my scoops. From left to right, the scoop size was: #60, #50, #30, #10.

Pancakes! Bring on the butter and syrup!

It’s time for a disclaimer here. If you use a pancake mix, your pancakes will probably turn out bigger than mine. I make my own batter, and it puts the “cake” in pancake! The batter is thick and fluffy, and retains its round shape when it drops out of the scoop onto a hot griddle. I actually take a knife or spatula and spread them out a bit. Pancake batter from a mix is thinner and makes larger (and in my opinion, rubbery) pancakes. Just sayin’.

Yes, I like a “little” pancake with my syrup.

I’ll add my pancake recipe here for those who’ve been converted to my “homemade is best” propaganda!

BUTTERMILK PANCAKES

2 cups all-purpose flour
3-1/2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1-1/2 cups buttermilk *
2 tablespoons vegetable oil

• In a medium bowl, mix dry ingredients with a whisk.

• In a small bowl, whisk together the egg, buttermilk, and oil.

• Pour the liquids into the dry ingredients and whisk until blended. (If you want it a little thinner, add a little milk or buttermilk.) Don’t stir too much – you want to keep the air in the batter!

• Drop batter onto a hot, greased griddle. Flip when the pancakes are getting a little dry on top and the bottom is a deep golden brown.

* If you don’t have buttermilk, just skip the baking soda and use regular milk. Still delicious!

See? So much better than “add water and stir” mixes, without all the added unidentifiable ingredients. Enjoy!