RECIPE #272, DAY #461
ORIGINAL RECIPE: “Pancakes” from Betty Crocker’s Cookbook*
TIMING: 20 minutes
DIFFICULTY: Sorta easy, sorta not
TOOLS: An electric or stovetop griddle and a spatula
COOK TYPE: Griddle
HEALTH: Um… these pancakes start out partly whole grain and low in sugar. From there, things get worse. In our home, as in many, we then slather them with butter and drizzle them with maple syrup and eat them alone. Or with fatty meats. Granted, our butter, syrup, and meats are of good quality and are chosen conscientiously, but you could definitely have a healthier breakfast. Still, come Saturday morning and everyone’s around, winding up for chores, you can’t really beat pancake breakfast.
EXPERIENCE: It has taken me years to learn to make a great pancake. Mostly, the issue has been finding the right tools (surface and utensil) and the right temperature. Now, I have decided it’s easier to use an electric griddle because of the reason that temperature consistency is key. I can set the thermostat and then not worry about it. (Note: different pancakes cook better at different temperatures.)
This is just one of my few basic pancake recipes. I often use a spelt one from Whole Grain Baking, but I couldn’t find the cookbook in all the boxes. I also use one with buttermilk, but we were fresh out of buttermilk. So I turned here, to Betty Crocker, a standard for many things. (My notations indicated not only the temp, but also the substitution of a whole grain flour and a healthier oil.)
Simple, but right on.
NOTES: Pancakes make superb leftovers. In fact, it’s worth it to double the batch just to have them. You can keep them in the fridge as “hand food,” or you can freeze them for toaster oven breakfast treats.
- Heat a griddle to 350F.
- Beat 2 eggs in a mixing bowl with a whisk or hand beater, until fluffy/frothy. Add 1 cup all purpose flour, 1 cup whole wheat pastry or spelt flour, 1 1/2 cups milk, 2 tablespoons brown sugar, 4 tablespoons almond or walnut oil, 2 tablespoons baking powder, and 1/2 teaspoon salt. Beat until smooth. (Batter should be pourable but not runny. Adjust flour or milk if necessary.)
- If needed, butter griddle. With 1/4 cup measure, pour portions of batter on to the hot griddle, leaving room for a little spread. Cook until there are bubbles emerging from the middle of the pancake and the edges looked cooked. (Also, the underside should be golden brown.) Flip, then cook until second side is golden brown.
- Stack ’em up and repeat until batter is gone and everyone has magnetized to the kitchen.
Serve them classic style with a scoop of whipped butter, warm maple syrup, fresh fruit, a couple strips of bacon, piping hot coffee, and a glass of orange juice (or–my favorite–hot cocoa).
*Recipe has been changed from the original.