March 12, 2009
Pancakes from Katherine!
What's a little guest blogging without a family member chipping in? For those of you who don't know, Katherine is my sister, and in fact she helped me out last time I had a guest bloggers too. Katherine still doesn't have a blog herself, but she's probably still writing blog entries in her head none the less! ;oP Be sure and say hello below in the comments.
Oh and her soux chef for the pancakes is my nephew Nelson. Grant, my other nephew, is still a bit too small, but he'll be helping out soon I'm sure, because if Nelson and Alexis are doing something he's going to want to too! ;oP
We love pancakes in our family. There are a couple of restaurants where Nelson will always order pancakes regardless of the time of day (Beb Obans, anyone? - three points to the first person to translate that 3-year-old-ism into the correct restaurant name), and they’re a pretty regular “Saturday” breakfast around our house. I’ll be the first to admit that I have a baking mix that I love (Trader Joe’s multigrain baking mix). But, nothing beats from-scratch pancakes. They’re really not that much more difficult to make than using a baking mix – and the possibilities for variations are endless.
The recipe I use actually came from a friend of mine – a surrogate little brother of sorts. When he lived here we spent way too much time cooking together. Now, he lives far away and is about to get married – I hope his wife-to-be appreciates his kitchen skills!! :o)
What You'll Need:
1 cup flour
2 tsp. baking powder
½ tsp. salt
1 Tbsp. sugar
1 Tbsp. oil
1 cup milk
I’ve made every kind of fruit pancake imaginable with this recipe, but this weekend I wanted something simple, but with a little more health-y-ness. So, we made whole wheat flax seed pancakes.
I tripled the recipe (each portion of the recipes yields roughly a baker’s dozen of 4-5” pancakes), used white whole wheat flour, and added ¼ cup flaxseed meal. I’ve been meaning to experiment with the recipe a bit more – next time I think I’ll try substituting applesauce for the oil to see if that would work, and add more grains – throw in some oats and maybe some wheat berries for texture.
I used to have a gianormous non-stick skillet in which to cook pancakes, but it started flaking – and not wanting to deal with another non-stick skillet – I asked for a griddle for Christmas. So, grab your nearest griddle, and preheat to about 375.
The secret (I think) to fluffy pancakes, is really beating the eggs before you mix in the dry ingredients. Enter: the aforementioned 3-year-old. He worked on the eggs while I mixed the dry ingredients. Stir dry ingredients into wet ingredients, making sure to scrape the sides of the bowl until it is completely mixed.
Pour onto griddle to desired size (I like to make four on each side of my griddle – they fit into freezer bags / containers better when they’re this size). Then, wait for the bubbles . . .
(let me introduce you to my little sous chef . . . )
When they look like this:
Flip them over!
Wait until the bottom side turns golden-brown, then eat as soon as possible! :o)
If you have any left-over, they’ll keep in the refrigerator for several days. Or, if you like to have quick breakfasts, you can drop the cooled pancakes into freezer bags or containers, then pull them out and reheat in the microwave for a few seconds. Pancakes definitely go in the “freezes beautifully” section of any cookbook!
Thanks Katherine! The pancakes look great! One more guest blogger to come and you won't want to miss tomorrow's entry I promise! So check back then!
Posted by Dianne at March 12, 2009 7:51 AM
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Flax is a great addition! Looks delicious. Thanks for helping me out last week!
Posted by: Dianne at March 15, 2009 9:28 PM