Monday, January 19, 2009

Pancakes Two Ways

Nothing is better on a snowy Sunday morning than pancakes. If you try these recipes, you have to promise to use nothing short of real Vermont maple syrup. One comes from my Dad, and one from my Mom. Both are fairly thin pancakes, and perhaps because of this, I have never liked fluffy ones. I don't understand the attraction. My Dad's are nutty and hearty; my Mom's tender and light, sort of like a crepe but more flavorful. Both of these recipes are small and will probably need to be at least doubled for a family of four. Enjoy!

Dirk's buttermilk pancakes:

Mix in a bowl:
1 c whole wheat flour
1 teas baking soda
dash salt

In another bowl, mix:
1 beaten egg
1 cup buttermilk

Add wet to dry and combine with a few quick strokes.
Add more buttermilk until the batter is like a thin milkshake.

Heat a little oil in a pan (my Dad uses cast iron) and when the oil pools in the center of the pan, add three globs of batter. When bubbles form, flip and cook a minute or 2 more.

My Dad says that after cooking pancakes in cast iron, the pan is perfect for frying eggs in.

Lee's yogurt pancakes:

Melt in a sauce pan 2 TBSP unsalted butter. When melted, turn off heat and add 1 TBSP honey.

1/2 cup flour
1/2 teas. baking powder
1/4 teas. salt

In another bowl, mix:
1/2 cup milk slowly to 2 beaten eggs

Add to the milk mixture:
1/4 cup plain yogurt
the melted butter and honey mixture

Add wet to dry and stir or whisk until smooth and bubbly.
Cook in a medium hot pan. Cook until just able to flip, about a minute or so. Flip and cook another 30 seconds.

I used to make three small cakes per pan, but out of necessity, started making one huge cake per pan - same cooking time, more pancakes cooked per minute, happier kids.


maamypatom said...

Does it work to make one big pancake with your dad's recipe, or would it be too heavy? I like the idea of big pancakes--seems to me I always make little ones, so they will cook through--but maybe it's not necessary! Do you think yogurt would work as well as buttermilk?

Cooking the Seasons said...

I apologize for the lateness of this reply! My Dad pointed out that I had not answered these questions. For the answer to the yogurt I went straight to the source: Dad said that he tried that once and they were not nearly as good. If you find yourself halfway into the recipe and out of buttermilk, yogurt will work in a pinch, but should be thinned with milk.

For the large versus small question, I ran an experiment this morning, having never made this recipe large. I did identical pans, identical heat and oil, but one pan three small (3 inches across) and the other one large (7 or 8 inches across). The result: identical cooking times, identical taste, almost identical ease of flipping and removal. The large took slightly more care to flip but not enough to worry about. So, go for it!

Cooking the Seasons said...

An update on my Dad's recipe. This morning, in the midst of preparing birthday breakfast for my husband, I discovered I had no buttermilk. So, I thinned yogurt with milk. All was going well until I wanted just a tiny bit more yogurt and, trying to be clever, didn't use a spoon and instead dumped half the container of yogurt into the mixing bowl. I stirred it all up, and although I agree with my Dad that they are not as good as the original recipe, they were still tasty. They took slightly longer to cook.