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.

Sift:
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.