Thursday, July 23, 2009


These are from Joy of Cooking, and I make them so often that the book is broken at this page (I can never trust that I have a recipe memorized). I have, of course, changed stuff – added whole wheat flour and almond meal as per usual. I can’t recommend this vs. Bisquik or any other mix enough – I really think they taste more “real”. And of course, both my kids love them. But I don't try and hide vegetables in them.

3 tablespoons of butter.

Begin to heat a griddle or other non-stick cooking surface to medium. If you have a place to keep items warm, like a warming drawer or toaster oven, warm that.

Whisk together in a large bowl
3/4 cup white whole wheat flour
1/2 cup all purpose flour
¼ cup almond meal (if you don’t have it just use flour, or flax seed meal or corn meal – be creative!)
3 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda (eliminate if not using buttermilk or yogurt)
½ teaspoon salt

Whisk in a smaller bowl
2 eggs
Then add
1 ½ cups buttermilk (or yogurt, or yogurt and milk, or milk)
1 teaspoon vanilla
Then whisk in melted butter.

Pour wet ingredients over dry and mix just until combined. Add a cup of small berries if desired, or mini chocolate chips (not that I would do that!).

Melt some butter on the griddle, then wipe off with a paper towel. Pour batter onto griddle (in fanciful shapes, if you’re up for it). When edges are dry and top bubbles, turn pancakes. Cook for another minute or so until both sides are golden brown. (It’s a good idea to do a tester to make sure the griddle is at the right temperature and you removed enough butter from it.) Remove to warming oven or serve immediately, with fresh berries, yogurt, preserves, or real maple syrup.

Note: pancakes freeze well, between pieces of waxed paper. To reheat, melt some butter in a non-stick pan, place frozen pancakes in one layer and cover. “Steam” until reheated, turning once.

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