Variations: Darn Good Whole Wheat Orange Pancakes; Darn Good Blueberry Pancakes; Darn Good Chocolate Chip Pancakes; Darn Good Pumpkin Pancakes; Darn Good Pancakes Made with Milk Instead of Buttermilk
Pancakes and photo by emmett36 © Sarah Phillips
Making pancakes for the whole family is one of the nicest ways to start the day. (Whenever I have a straggling kid who can't get out of bed, the aroma of pancakes cooking on the griddle rouses him or her in no time). Hotcakes are simple to make, and I have so many variations I can hardly decide which one to make. I hope these pancakes become a weekend event at your house, too. Serve them hot with maple syrup.
QUICK-BREAD RECIPE HELP
INGREDIENTS
Nonstick canola oil spray
1 cup unbleached all-purpose flour, and more if needed (spoon into measuring cup and level top)
1/2 teaspoon baking soda
Pinch of salt
1 1/4 cups buttermilk
1 large egg
2 tablespoon sugar
1 to 2 tablespoons canola oil
INSTRUCTIONS
1. Position a griddle or large skillet over medium-high heat until a splash of water sprinkled on the surface turns into tiny droplets.
2. Meanwhile, in a medium bowl, whisk together flour, baking soda, and salt until well-combined.
3. In another medium bowl, whisk the buttermilk, egg, sugar and oil until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, stir until just combined. The batter will be thick. If too thick, adjust with milk, added 1 tablespoon at a time. If the batter is too thin, quickly stir in 1 tablespoon or so of flour. Do not overmix; the batter should be slightly lumpy; not smooth.
4. Spray the preheated griddle lightly with vegetable oil spray. Do not use butter because it burns.
For each pancake, pour 1/4 cup of the batter onto the hot griddle. For best cooking, pour equal size pancakes, spacing them a few inches apart. I use a small ladle to scoop the batter onto the griddle.
Turn pancakes just once as soon as the pancakes puff slightly and bubbles on top just begin to break, taking a few minutes.
Turn with a pancake turner and continue cooking until the underside is browned, about a minute. The second side never browns as evenly as the first.
Serve the pancakes hot, with butter and pure maple syrup.
Pancakes and photos by Sarah Phillips © Sarah Phillips
VARIATIONS
Darn Good Whole Wheat Orange Pancakes
Substitute 1/2 cup whole wheat flour and 1/2 cup unbleached flour for 1 cup flour. Add the grated zest of 1/2 orange or 1/4 teaspoon pure orange oil and a few gratings of nutmeg to the buttermilk mixture.
Darn Good Blueberry Pancakes
If desired, add the grated zest of 1 lemon or 1/4 teaspoon pure lemon oil to the buttermilk or milk mixture.
Sprinkle 1 tablespoon fresh or frozen (do not thaw) blueberries on top of each pancake right after it is poured onto the griddle.
Turn with a pancake turner and continue cooking until the underside is browned.
Darn Good Chocolate Chip Pancakes
Sprinkle 2 teaspoons chocolate chips (the mini ones are the best) on top of each pancake right after it is poured onto the griddle. Turn with a pancake turner and continue cooking until the underside is browned.
Darn Good Pumpkin Pancakes
Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves (optional) to the dry ingredients. Add 1/2 cup canned pumpkin to the buttermilk mixture. For a deeper ginger flavor, mix the batter just until moistened, add 1 tablespoon minced crystallized ginger, and continue mixing until just combined.
Darn Good Pancakes Made with Milk Instead of Buttermilk
INGREDIENTS
1 1/4 cups unbleached all-purpose flour, and more if needed (spoon into measuring cup and level top)
2 teaspoons baking powder
Pinch of salt
1 cup whole or 2% milk
1 large egg
2 tablespoon sugar
2 tablespoons canola oil or melted butter, cooled to tepid
NOTE: The batter should be thick. Stir in an additional 1/4 cup flour if it isn't. To thin, adjust with milk, added 1 tablespoon at a time.
Nutritional Analysis per serving (Buttermilk pancakes, each–all others are close): About 96 calories (14 percent from protein; 63 percent from carbohydrates; 24 percent from fat), 3 grams protein, 15 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 25 milligrams cholesterol, 112 milligrams sodium
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999
